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Beef | Emma Inteman

Category Archives: Beef

Masaman Curry Paste

Makes 1/2 cup.
(The recipe uses two Tablespoons, so you can halve this recipe. However it does keep a month in the fridge and its always good to make a double batch of the curry to freeze some.)
6 Tbsp coarsely chopped fresh ginger
3 Tbsp coarsely chopped garlic (10 to 12 cloves)
2 Tbsp ground cumin
2 Tbsp ground mace or nutmeg
1 Tbsp packed brown sugar
2 tsp grated lemon peel
2 tsp ground cinnamon
1/4 tsp cayenne
2 tsp paprika
2 tsp black pepper
2 tsp anchovy paste or 1 minced anchovy fillet
1 tsp turmeric
1 tsp ground cloves
Place all ingredients in food processor or blender; process until mixture forms dry paste.
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Masaman Beef Curry

  • 2 Tbsp vegetable oil
  • 650g gravy beef or chuck steak, trimmed
  • 1 cup coconut cream
  • 2 Tbsp masaman curry paste (see related recipe)
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 1/2 cup unsalted roasted peanuts
  • 2 medium potatoes, peeled, cut into 3cm pieces
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 cardamom pods, lightly crushed (see note)
  • 2 Tbsp brown sugar
  • 1 Tbsp tamarind concentrate (see note)
  • 1 Tbsp fish sauce
  • steamed jasmine rice, to serve

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Reduce heat to low. Cover and simmer, stirring occasionally, for 2 hours or until beef is tender. Serve with rice.

Source: www.taste.com.au
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Roast Beef Wrapped in Prosiutto

  • 1kg beef fillet
  • sea salt
  • pepper
  • 2 Tbsp olive oil
  • 9-12 long slices prosciutto
  • 1 Tbsp dijon mustard

Season beef and rub over olive oil. Sear beef on all sides. Allow to cool a little.  Arrange the prosciutto slices, overlapping slightly to make a large rectangle, on a piece of non-sick paper and spread with mustard. Put the beef on top and bring the prosciutto up over the sides and enclose the beef. Tie with kitchen string.

Roast at 190 degrees. 10 minutes per 500g plus 10 minutes for med-rare.

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Individual Beef Wellingtons

  • 8 x 1 inch eye fillets (175 gram)
  • 4 Tbsp butter
  • 2 Tbsp chopped shallots
  • 2 Tbsp minced garlic
  • 250 gram mushrooms, sliced
  • 1 tsp dried thyme leaves
  • 2 Tbsp finely minced parsley
  • 2 sheets frozen pastry
  • 2 eggs beaten with a Tbsp milk

Bring steak to room temperature and coat in s+p and oil.

Sear 2 mins on each side then refrigerate for at least an hour.

Over medium heat melt butter and add shallots, mushrooms, thyme, garlic s+p. Divide mixture into 8 portions.

Place each portion on the middle of a pastry square with 1/2 inch on each side. Place the chilled steak on top and fold opposite corners over the steak, overlapping them. Seal with egg wash.

Place seal side down on a baking tray and repeat with all 8. Refridgerate for at least an hour and up  to a day.

When ready to bake, brush with remaining egg wash. Bake at 230 degrees for 15-20 minutes.

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Eye Fillet – with raspberry sauce!

  • 4 x 200 gram eye fillet

Seal on all sides, then bake in oven for 15 mins and rest for 10 minutes.


  • 4 Tbsp raspberry jam
  • 4 Tbsp brown sugar
  • 4 Tbsp worcestershire sauce
  • 4 Tbsp tomatoe sauce or paste
  • 4 Tbsp malt vinegar
  • 5-10 drops of hot pepper sauce
  • S+P

Mix together and bring to the boil over a high heat. Reduce heat and simmer for 10 minutes. Serve over eye fillet – delicious!

Note: Try and use a good quality jam, it makes all the difference, as some are full of sugar.

Serves 4.

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  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 Tbsp oil
  • 400g minced beef
  • 100g pancetta chopped (could use bacon, but chop finely or even blend)
  • 2 tsp flour
  • 1/2 cup white wine
  • s+p
  • freshly grated nutmeg
  • 2 cups veal or chicken stock
  • 4 ripe tomatoes, peeled, seeded and chopped (or could use 400gram tin toms)
  • 2 Tbsp tom paste
  • 1 large sprig thyme
  • 1 bay leaf

Saute onion, garlic, celery until soft. Add mince and pancetta and fry on medium until the mince breaks up. Sprinkle in flour, then stir well.  Add wine, s+p + nutmeg. Increase heat and boil to evaporate liquid. Add stock, tomatoes, tom paste and herbs. Reduce heat and simmer for 1 hour (or until reduced down and looks like bolognese!)

Serves 4.

Note: I double the recipe, as it freezes really well. If you do this cook for a couple of hours.

Source: Stephanie Alexander Cookbook.

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