Recipes for Delicious and Easy Beef for All Beef Lovers: You Don't Want to Miss This Perfect Cookbook!!

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Recipes for Delicious and Easy Beef for All Beef Lovers You Don't Want to Miss This Perfect Cookbook!!

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

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Table of Contents Introduction 1. Beef Curry with Coconut and Almonds 2. Baked Beef Stew 3. Beef Stroganoff 4. Boeuf Bourguignon 5. Beef and Broccoli Stir Fry 6. Hachis Parmentier 7. Grilled Beef Skewers with Fish Sauce 8. Beef Muffins 9. Beef Stuffed Tomatoes 10. Asian Beef Salad 11. Beef Satay 12. Beef Soup 13. Stir Fry Beef Noodles 14. Peppercorn Steak 15. Beef Stew 16. Beef Stew with Beer and Gingerbread 17. Homemade Beef Burger Stuffed with Cheese 18. Stuffed Beef Cabbage Rolls

19. Herb Roasted Beef 20. Panini Steak 21. Beef Filets with Red Fruit Sauce 22. Massaman Beef Curry 23. Rump Steak with Tarragon and Mushrooms 24. Mediterranean Beef Sauté 25. Round Zucchini Stuffed with Beef Author's Note About the Author

Introduction

Cooking with beef is an exciting culinary adventure that always gets me excited whenever I want to start! Cooking with beef is unpredictable because you can't predict the overall flavor of what you're cooking. After all, beef gets tastier with each dish it appears in! Even the best of us struggle to identify the different types of beef cuts. There are so many different beef cuts to incorporate into your recipe. There are over 50 cuts of beef, and knowing them all can be difficult. But because it is far too difficult for you to be familiar with these cuts, especially if you are not cooking with them. This is why I'd like to highlight the seven most important parts. -

Rib: this part is primarily tender and delicious. It is derived from the ribs of a lamb or cow. Chuck: Although this cut is tough, it is delicious and flavorful. It is

obtained from the lamb or cow's shoulder. -

-

Loin: Unlike the human body, the loin cut of the lamb or cow is obtained from the back side of the lamb and is very tender. Shank: The shank cut, obtained from the leg section, is tough and can be difficult to chew. Sirloin: The sirloin cut is another tender beef cut very close to the loin of the lamb or cow. Brisket: Brisket beef is a tough cut obtained from the breast parts that require extensive cooking to tenderize. As a result, it is suitable for BBQ cooking. Flank: The flank is another tough cut obtained from the lower chest region of the lamb/cow. Because it is a lean cut, you must cook it for a few minutes, causing it to become tougher.

Now that you're familiar with the various beef cuts available, let's get to cooking!!! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1. Beef Curry with Coconut and Almonds

Serving Sizes: 4 Cooking Time: 1 hour 50 minutes Ingredient List: 2 lbs. beef chuck 1 ½ tbsp. vegetable oil 1 large onion, chopped finely 2 garlic cloves, crushed 1 red chili, chopped finely ½ tsp. ground turmeric 1 tsp. ground coriander ½ tsp. garam masala ¼ tsp. ground black pepper 1 tsp. ground ginger 4 curry leaves

1 cup coconut milk ½ cup beef broth 1/3 cup almonds OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III.

Heat the vegetable oil in a large saucepan. Cook the beef until it is brown all over. Remove the beef, and cook the onion and garlic until soft.

IV.

Add the chili, turmeric, coriander, garam masala, black pepper, and ginger. Mix everything well and cook for a few minutes.

V.

VI. Add the beef and the curry leaves. VII. Pour in the coconut milk and the broth. VIII. Cook and simmer for about 1 ½ hour until the beef is tender. IX.

Add the almonds and cook for another 15 minutes and serve.

2. Baked Beef Stew

Serving Sizes: 4 Cooking Time: 2 hours 10 minutes Ingredient List: 1.5 lbs. stewed beef 2 tbsp. flour 1 onion, chopped 3 large potatoes, cut into cubes 3 large carrots, sliced 2 garlic cloves, minced 3 turnip, diced 1 ½ cups beef stock 3 cups of water 1 can or jar of chopped tomatoes 1 tsp. thyme 1 tsp. oregano

1 bay leaf 2 tbsp. olive oil Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III.

Preheat the oven to 350 degrees Fahrenheit. Warm up the olive oil in a large saucepan. Cook the onion until tender.

IV. V. VI.

Sprinkle the flour over the beef. Cook until the meat has turned brown. Add the potatoes, carrots, turnips, and garlic.

VII. Pour in the beef stock, water, and tomatoes. VIII. Add the thyme, oregano, and bay leaf. IX. Season with salt and paper. X. XI.

Cook the stew and bring it to a boil. Place the saucepan in the oven or an oven dish.

XII.

Cook for 1 hour and 30 minutes on low heat.

3. Beef Stroganoff

Serving Sizes: 4 Cooking Time: 30 minutes Ingredient List: ¾ lbs. beef filet 1 ½ cups mushrooms 1 garlic clove 1 onion 3 tbsp. coconut milk 1 tbsp. coconut oil 1 tsp. whole grain mustard 1 tsp. paprika Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I.

Warm up a frying pan with 1 tbsp. of coconut oil.

II. III. IV. V. VI. VII. VIII. IX. X.

Add the onion and sauté. Cook until both the garlic and the onion are golden. Cut the beef into small strips and add to the frying pan. Cook for 2 to 3 minutes to add some coloration to the beef. Add the mushroom and season. Pour in the coconut milk. Add the mustard and paprika. Mix well. Cook for an additional 5 minutes to reduce the sauce. Serve immediately and enjoy.

4. Boeuf Bourguignon

Serving Sizes: 4 Cooking Time: 3 hours 35 minutes Ingredient List: 3.3 lbs. beef, diced 7 oz. bacon, chopped ¼ cup butter 10 button onions 2 carrots, sliced 2 garlic cloves, crushed 4 tbsp. flour 2 cups red wine 2 cups beef broth 1 cup mushrooms, cut into quarters 1 bouquet garni (parsley, bay leaf, rosemary)

Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V.

Heat and melt the butter in a large saucepan. Sauté the onions in the bacon fat. Cook until the onions are browned. Remove and set aside. Add the beef and brown it in the saucepan.

VI.

Sprinkle the flour over the meat and cook for 2 minutes, stirring constantly. Pour the beef broth and the red wine.

VII.

VIII. Add the carrots and return the bacon and onions to the pan. IX. Add the bouquet garni and the garlic, and season well. X. Cook and simmer gently for 2 ½ hours. XI. XII.

Cook for another 30 minutes after adding the mushrooms. Remove the bouquet garni and serve.

5. Beef and Broccoli Stir Fry

Serving Sizes: 4 Cooking Time: 35 minutes Ingredient List: 8 oz. lean steak, trimmed, cut into thin strips 2 garlic cloves, crushed 1-inch fresh root ginger, grated ½ tsp. Chinese five spice powder 2 tbsp. dark soy sauce 2 tbsp. vegetable oil 2 cups broccoli florets 1 tbsp. light soy sauce 2/3 cup beef broth 2 tbsp. corn flour 4 tbsp. water Dash of chili oil

1 tbsp. vegetable oil OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III.

In a large mixing bowl, combine the garlic, chili oil, grated ginger, Chinese five spice powder, and dark soy sauce. Then add the beef strips and toss well to coat the strips evenly. Cover the bowl and leave it in the fridge to marinate for several hours.

IV. V. VI.

Heat the vegetable oil in a wok or a large frying pan. Add the broccoli and stir-fry over medium heat for 4 to 5 minutes. Transfer from the wok and then set aside.

VII. VIII.

Add the remaining vegetable oil and add the beef with the marinade. Cook for 2–3 minutes or until the beef is browned and sealed.

IX. X.

Return the broccoli with the soy sauce and the beef broth. Combine the cornflour and water to make a smooth paste, then stir it

XI. XII.

into the pan. Bring the water to a boil. Stir until the mixture is thickened and clear. Stir-fry for another minute before serving.

6. Hachis Parmentier

Serving Sizes: 4 to 6 Cooking Time: 60 minutes Ingredient List: 2 lbs. minced beef 4.4 lbs. potatoes 1 tbsp. butter 1 tbsp. cream 2 tbsp. parsley, chopped 1 onion, chopped 1 garlic clove, crushed 2 carrots, diced 1 tomato, chopped 1 cup dry white wine ½ cup grated cheese 1 tsp. dried thyme 1 bay leaf

1 tsp. olive oil Pinch nutmeg Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III.

Cook the potatoes for at least 20 minutes in salted, boiling water. Mash the potatoes with cream, butter, and nutmeg. Season with salt and pepper.

IV. V. VI.

Cook the carrots in boiling salted water until done. Set aside. Warm up the olive oil in a large frying pan. Cook and sauté the onion and garlic until soft.

VII. Add the beef and cook for 5 minutes. Season well. VIII. Add the tomato, wine, thyme, bay leaf, and carrots. IX. Cook and simmer for another 5 minutes. X. XI.

Place the meat mixture in a large oven dish. Cover with a layer of the mashed potato and sprinkle the cheese on

XII.

the top. Cook in the oven for 15 to 20 minutes.

7. Grilled Beef Skewers with Fish Sauce

Serving Sizes: 4 Cooking Time: 40 minutes Ingredient List: 1 lb. of beef rump, cut into thin strips 24 wooden skewers 24 small lettuce leaves 1 small bunch of fresh coriander 2 lemongrass stalks, trimmed and chopped 1 red chili, seeded and chopped 2 shallots, chopped 2 garlic cloves, chopped 2 tsp. of sugar 2 tbsp. of nuoc mam (fish sauce) 1 tsp. of soy sauce 1 tbsp. of groundnut oil

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I.

III. IV. V.

Using a mortar and pestle, pound the lemongrass, shallots, garlic, chilies, and sugar until they form a paste. Mix the nuoc mam, soy sauce, and groundnut oil in a large mixing bowl. Add the paste and mix well again. Toss the beef in the marinade thoroughly. Cover and leave in the fridge for 1 to 2 hours.

VI. VII.

Soak the wooden skewers in water for 20 minutes. Thread the beef onto the skewers.

II.

VIII. Cook on the grill on each side for 1 minute. IX. Wrap the beef skewers in lettuce leaves and serve with fish sauce.

8. Beef Muffins

Serving Sizes: 4 Cooking Time: 50 minutes Ingredient List: 3 eggs 1 cup minced beef 1 tbsp. tomato coulis or sauce 1 onion 2 tbsp. olive oil 1 tsp. tarragon Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV.

Preheat the oven to 300 degrees Fahrenheit. Warm up 2 tbsp. of olive oil in a frying pan and sauté the onion in it. Add the beef and season. Mix in the tarragon with a wooden spoon until all ingredients are

combined. V. Allow everything to cool at room temperature after it has been cooked. VI. Beat the eggs in a small bowl. VII. Add the tomato coulis and season. VIII. Fill each of the molds halfway with the meat mixture and the rest with the egg mixture. IX. Place in the oven and bake for 20 minutes. X. Remove the muffins from the oven and set them aside to cool to room temperature.

9. Beef Stuffed Tomatoes

Serving Sizes: 4 to 6 Cooking Time: 55 minutes Ingredient List: 1 lb. of ground beef 1 onion, chopped 2 tbsp. tomato paste 6 large firm tomatoes 1 tsp. dried oregano 1 tbsp. barbecue sauce ½ cup breadcrumbs 1 tbsp. olive oil 2 tbsp. parmesan Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V. VI. VII.

Preheat the oven to 350 degrees Fahrenheit. Cut a ¾-inch slice from the base of each tomato. Scoop out the seeds and membrane from the inside and set them aside. In a large frying pan, heat the olive oil. Add in the onions and sauté until soft. Add the beef and cook until it turns brown.

VIII.

Add the tomato paste and the insides of the tomato that you scooped out. Add the barbecue sauce, breadcrumbs, and oregano.

IX. X. XI.

Cook for 2 to 3 minutes before adding the parmesan. Remove from the heat and season well. Fill the inside of the tomato with the beef mixture.

XII. XIII.

Bake in the oven for 30 minutes. Remove from the heat and allow to cool quickly.

XIV.

To speed up the cooling process, immerse the dish in a mixture of ice and cold water and stir. Transfer to the fridge in the appropriate container to finish the cooling process. Divide the food into smaller portions if needed and freeze.

XV. XVI.

10. Asian Beef Salad

Serving Sizes: 4 Cooking Time: 40 minutes Ingredient List: 1 lb. rump steak, sliced 2 cucumbers 5 large tomatoes 2 cups bean sprouts 1 tbsp. vegetable oil 2 tbsp. fresh mint leaves, chopped ¼ cup sweet chili sauce 1 tbsp. fish sauce 1 tbsp. lime juice 1 garlic clove, crushed 2 tbsp. fresh coriander, chopped OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:

I.

Cook the beef in a grill pan with heated oil until browned on both sides and cooked to your liking. II. Remove from the heat, and let the meat stand for 10 minutes. III. Slice the rump steak thinly and set aside. IV. Meanwhile, cut half of the cucumbers lengthwise. V. Scoop out and discard the seeds. Then, slice the cucumber thinly. VI. Cut the tomatoes into quarters lengthwise. VII. Remove the seeds and slice them thinly. VIII. Combine the sweet chili sauce, fish sauce, and lime juice in a jar. IX. Add the garlic and 1 tbsp. of the mint leaves. X. XI.

Close the jar and shake everything well. In a large mixing bowl, combine the cucumber, tomato, sprouts, and

1 tablespoon of mint leaves. XII. Toss the beef with the dressing from the jar. XIII. Serve and enjoy.

11. Beef Satay

Serving Sizes: 4 Cooking Time: 35 minutes Ingredient List: 1 ½ lb. beef sirloin, cut into small pieces 5 tbsp. groundnut oil 5 garlic cloves, crushed 5 dried Serrano chilies, seeded and ground 2 tsp. curry powder 1/3 cup roasted peanuts, finely ground OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V.

Heat 1 tbsp. of groundnut oil in a wok or large frying pan. Cook the garlic until it turns a golden color. Add the chilies, curry powder, and roasted peanuts. Cook over low heat until the mixture forms a paste. Remove from the heat and set aside to cool down at room

temperature. VI. Whisk the rest of the oil into the mixture. VII. Put the beef in a large bowl. VIII. Add the mixture with the beef and combine everything well. IX. Set aside for 30 minutes to marinate. X. Meanwhile, soak six wooden skewers in water for 30 minutes. XI. Place the beef into the skewers and grill for 2 to 3 minutes on each side.

12. Beef Soup

Serving Sizes: 4 Cooking Time: 1 hour 40 minutes Ingredient List: 2 lbs. of braised beef, cut into chunks 3 tbsp. of olive oil 2 onions, chopped 1 lb. of potatoes, cut into small chunks 2 garlic cloves, crushed 1 tsp. of paprika 1 pinch of ground turmeric 3 carrots, sliced 3 cups of beef broth 3 cups water 1 tbsp. of fish sauce 2 tsp. of brown sugar

1 bay leaf 1 sprig of thyme 2 tbsp. of peanuts butter 1 tsp. of white wine vinegar Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I.

Heat two tbsp. of olive oil in a saucepan.

II. III. IV.

Season the beef before adding it to the saucepan. Cook until evenly browned. Sauté the onions in the remaining olive oil until smooth.

V. VI. VII.

Add the garlic, paprika, and turmeric. Cook for one more minute. Add the carrots and the potatoes. Pour in the beef broth and water.

VIII. Add the fish sauce, sugar, bay leaf, and thyme. IX. Boil the mixture, then reduce the heat to low. X. XI. XII.

Cook and simmer for one hour. Stir occasionally. Add the peanut butter and vinegar and mix well. Cook for another 15 minutes before serving.

13. Stir Fry Beef Noodles

Serving Sizes: 4 Cooking Time: 35 minutes Ingredient List: 1 cup rice stick noodle 2 tsp. peanut oil 2 cups beef eye fillet, sliced thinly 1 garlic clove, crushed 1 tbsp. lemongrass, finely chopped 2 red chilies, seeded and sliced thinly 1/3 cup lime juice 1 tbsp. fish sauce 1 cup bean sprouts ½ cup fresh coriander leaves ½ cup fresh mint leaves 3 green onions, sliced thinly

1 cucumber, seeded, sliced thinly OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V.

Place the noodle into a large bowl and cover with boiling water. Cover and stand for 5 minutes until tender and drains. Heat half of the peanut oil in a wok or large frying pan. Add the beef and cook until brown. Set aside. Pour the remaining oil into the wok.

VI. VII.

Add the garlic, lemongrass, and chili. Cook until fragrant. Return the beef and add the lime juice and fish sauce. Stir-fry until thoroughly heated.

VIII. Add the noodles and stir-fry until well combined. IX. Add the coriander, mint, cucumber, and green onions. X. Stir in the ingredients and serve immediately.

14. Peppercorn Steak

Serving Sizes: 4 Cooking Time: 25 minutes Ingredient List: 4 steaks of your choice 2 tbsp. peppercorn, crushed 2 tbsp. vegetable oil 2 tbsp. butter 6 tbsp. single cream 3 tbsp. cognac OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II.

Coat both sides of the steak with vegetable oil. Place the crushed peppercorn on a plate and coat the steak on both sides.

III. IV. V. VI. VII.

Place in the fridge for 30 minutes. Heat the butter in the frying pan. Add the steak and cook for 2 to 3 minutes on both sides. Remove the steak from the frying pan. Add the single cream and heat until reduced, obtaining a creamy sauce. VIII. Put the steak back into the pan. IX. Flambé, or "set alight," the steak with the cognac. X. Turn the steak while burning and serve immediately.

15. Beef Stew

Serving Sizes: 4 Cooking Time: 1 hour 30 minutes Ingredient List: 2 lb. braised beef, cut into cubes 3 slices of bacon, cut into strips 2 tbsp. olive oil 12 small pearls onions, peeled 2 garlic cloves, crushed 2 tbsp. flour 2 cups red wine 1 tsp. dry thyme 2 tbsp. butter 2 cups mushrooms, cut quarterly 4 carrots, sliced Salt and pepper

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V. VI.

Heat the olive oil in a large pan. Add the bacon and cook until brown. Remove and then set aside. Cook until the onions are browned. Set aside after removing. Cook for 1 minute after adding the garlic. Add the beef and cook until brown. Sprinkle the flour in and mix well.

VII. VIII.

Season with salt and pepper. Add the red wine and thyme. Stir occasionally until the liquid boils

IX.

and thickens. Add the onions and bacon. Cook and simmer for 30 minutes over low heat.

X. XI. XII.

Combine the carrots, potatoes, and mushrooms in a mixing bowl. Cook and simmer for an additional 30 minutes. Remove from the heat and allow to cool quickly.

XIII. XIV.

To speed up the cooling process, immerse the dish in a mixture of ice and cold water and stir. If necessary, divide the food into smaller portions and freeze.

16. Beef Stew with Beer and Gingerbread

Serving Sizes: 4 Cooking Time: 3 hours and 35 minutes Ingredient List: 2.5 lbs. stewing beef 2 cups amber beer 2 cups water 2 tbsp. brown sugar 2 onions 2 bay leaves 1 tbsp. corn flour 2 tbsp. olive oil 8 slice gingerbread Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation:

I. II. III.

Brown the meat with olive oil in a frying pan. Season with salt and pepper. After removing the meat from the frying pan, place it in a large casserole. IV. Add the onions to the frying pan and sauté. V. Take the onions off the frying pan and then add to the casserole. VI. Add the crumbled gingerbread. VII. Pour the amber beer and water into the mixture. VIII. Sprinkle the brown sugar. IX. Add the bay leaves. X. XI.

Cook and simmer over low heat for 3 hours. Add the cornflour mix with a bit of water 30 minutes before the cooking finishes. The sauce will thicken.

17. Homemade Beef Burger Stuffed with Cheese

Serving Sizes: 4 Cooking Time: 30 minutes Ingredient List: 1 lb. of lean ground beef 4 burger buns 1 egg 1 tbsp. olive oil ½ onion, finely chopped ½ onion, slice in ring 2 tsp. of mustard ½ cup of grated cheese ½ tsp. of dry thyme ½ tsp. of dry paprika ¼ cup of breadcrumbs 8 slices of tomato

4 leaves of salad Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV.

Whip the egg in a large bowl. Add the breadcrumbs, chopped onion, mustard, thyme, and paprika. Add the ground beef. Season and mix well. Form four equal balls.

V. VI.

Using your thumb, press in the center, and add the cheese inside. Fold and close it to trap the cheese and shape it into a 3 to 4 inches thick burger.

VII. Refrigerate it for 1 to 2 hours to allow it to settle. VIII. Brush the grill with olive oil. IX. Put the burger on it and cook to your liking. X. XI.

Meanwhile, place the buns on the grill for 2 to 3 minutes. Place the beef burger with salad, tomato, and onion on the bun.

XII.

Enjoy.

18. Stuffed Beef Cabbage Rolls

Serving Sizes: 4 Cooking Time: 65 minutes Ingredient List: 1 tbsp. sunflower oil 1 onion, chopped 2 cups mince beef 2 tbsp. curry paste 4 tbsp. fresh coriander, chopped 1 ¼ cups vegetable stock ¼ cup frozen peas 8 large Savoy cabbage leaves OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II.

Heat the sunflower oil in a large saucepan. Add and cook the onion until softened.

III. IV.

Add the beef and cook until browned. Stir in the curry paste, coriander, peas, and half of the vegetable stock. V. Bring to a boil, then simmer for 20 minutes. VI. Preheat the oven to 350°F. VII. Meanwhile, remove the v-shaped core at the base of each set of cabbage leaves. VIII. Blanch the cabbage leaves in boiling water for one minute. IX. Divide the beef mixture into 8 portions. X. Place the beef mixture on each cabbage leaf and roll up each leaf. XI. XII. XIII.

Place each roll seam side down in a shallow dish. Pour the remaining vegetable stock and cover with foil. Bake for 30 minutes and serve.

19. Herb Roasted Beef

Serving Sizes: 4 Cooking Time: 1 hour 55 minutes Ingredient List: 2 lb. lean boned beef rib joint, rolled and tied 2 peppers, cut into large pieces 1 zucchini, cut into large pieces 6 large potatoes, peeled, sliced into large pieces 1 onion, sliced 3 tbsp. olive oil 1 tbsp. thyme, chopped 2 tbsp. parsley, chopped 1 tbsp. chives, chopped 1 tbsp. basil, chopped 2 tbsp. mustard 3 tbsp. breadcrumbs Salt and pepper

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V. VI. VII. VIII.

Preheat the oven to 180 degrees Fahrenheit. Combine 1 tbsp. of olive oil and mustard in a food processor. Add the thyme, parsley, chives, and basil. Add the breadcrumbs and season. Mix everything well. Spread the mixture on top of the beef joint evenly to cover all sides. Put 1 tbsp. of olive oil into a large roasting tray. Add the beef joint and cook in the oven for 30 minutes. Remove the beef from the oven and add all the vegetables around the beef joint.

IX. X. XI.

Drizzle the remaining olive oil all over the vegetables. Return the tray to the oven and cook for one hour. Remove the tray from the oven and transfer the vegetables to a

XII.

serving dish. Slice the beef joint and serve.

20. Panini Steak

Serving Sizes: 4 Cooking Time: 35 minutes Ingredient List: 4 Panini bread 4 6 to 8 oz. steak 1 onion, sliced 2 cups mushrooms, sliced 2 tbsp. olive oil 1 cup red wine 1 tsp. Worcester sauce Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II.

Warm up the olive oil in a frying pan. Add and sauté the red onion until tender.

III.

Add the steak and cook for 2 to 3 minutes on each side. Season with salt and pepper. IV. When done, remove the steak and set it to the side. V. Deglaze the pan with the red wine and add the Worcester sauce. VI. Add the sliced mushrooms and let the wine reduce at the same time. VII. Meanwhile, slice the Panini bread lengthwise. VIII. Slice the steak into strips. IX. Add the pieces of steak to the bread. X. Divide the mushroom mixture into four equal portions and add to the steak. XI. XII.

Cook for 2 to 3 minutes per side on a Panini press or grill. Make sure you have dark brown marks on the bread. Enjoy.

21. Beef Filets with Red Fruit Sauce

Serving Sizes: 4 Cooking Time: 25 minutes Ingredient List: 4 beef filets 8 button onions ½ cup red wine 4 tsp. honey 2 sprigs thyme 1 cup mixed berries 2 tbsp. olive oil Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II.

Preheat the oven to 200 degrees Fahrenheit. Warm up the olive oil in a frying pan with the thyme.

III.

Add the beef filets, cook for 5 minutes on each side, and season well. IV. Add the button onions and cook for one more minute. V. Remove the beef filets and place them on an oven tray to keep warm. VI. Add the honey to the frying pan and mix well. VII. Pour the red wine in to deglaze the pan. VIII. Add the berries and cook for 5 minutes, stirring occasionally. IX. Remove the beef filets from the oven and place them on four individual plates. X.

Serve the red fruit sauce on the top and enjoy.

22. Massaman Beef Curry

Serving Sizes: 6 Cooking Time: 1 hour 10 minutes Ingredient List: 2 lbs. of topside beef ¼ cup of vegetable oil 2 cups of small potatoes, halved 1 cup of small onions, halved 1/3 cup of massaman curry paste 2 small cans of coconut cream 1 tsp. of tamarind concentrate 2/3 cup of hot water ¼ cup of brown sugar OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I.

Cut the topside steak into cubes.

II. III. IV.

Heat the vegetable oil in a large saucepan. Add the steak and cook over high heat until it turns brown. Remove the steak from the saucepan, drain any excess oil with paper towels and set aside. V. Add the onions and potatoes to the same saucepan. VI. Cook over high heat again until lightly browned. VII. Stir in the massaman curry paste and cook further for another minute. VIII. Stir in the coconut cream, then return the steak to the pan with the tamarind concentrate. IX. X.

Add the water and the brown sugar. Bring the mixture to a boil. Reduce the heat. Simmer uncovered for about 45 minutes.

XI.

Once the meat is tender, and the sauce has thickened, serve immediately.

23. Rump Steak with Tarragon and Mushrooms

Serving Sizes: 4 Cooking Time: 25 minutes Ingredient List: 4 rump steak 2 tbsp. olive oil 3 slices of bacon, diced 1 ½ cups mushrooms, sliced ½ cup white wine 3 tbsp. tomato paste 1 tsp. dried tarragon ½ cup heavy cream 3 spring onions, finely chopped Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V. VI.

Heat olive oil in a big frying pan. Add the rump steak and cook over medium-high heat for 2-3 minutes on each side. Remove the rump steak and set it aside. Put the bacon in the frying pan and then cook for 2 minutes. Add in the mushrooms and cook for another 3 minutes. Add the wine, tomato paste, and tarragon and cook until the juice is

boiling. VII. Lower the heat, add the cream and let it simmer for 2-3 minutes. VIII. Return the rump steak to the frying pan and cook for 2-3 minutes IX. X.

on low heat. Take it off the heat. Add the spring onions and season well. Serve immediately and enjoy.

24. Mediterranean Beef Sauté

Serving Sizes: 4 Cooking Time: 1 hour 20 minutes Ingredient List: 4 tbsp. olive oil 1 large onion, chopped 1 tbsp. dried basil 2 lbs. beef, in cubes 2 red peppers, trimmed and cut into strips 3 tomatoes, diced 1 cup of dry white wine 3 garlic cloves, chopped ½ cup water Bunch of parsley 2 cups of fresh potatoes, small Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I. II. III. IV. V. VI. VII.

Warm up 2 tbsp. of olive oil in a pot. Sauté the garlic, onion, and basil until they soften. Add the beef and peppers. Stir and cook for 3-4 minutes. Pour the white wine and season. Add the tomatoes and water. Cover and simmer for 1 hour or until the meat become tender. If cooking without a cover, the liquid must have a thick sauce

VIII.

consistency. Meanwhile, cook the potatoes until tender in boiling water, then drain.

IX. X. XI.

In a frying pan, heat the olive oil. Mix in the garlic. Add the potatoes and the parsley. Cook for 5 minutes and Stir thoroughly.

25. Round Zucchini Stuffed with Beef

Serving Sizes: 4 Cooking Time: 1 hour 10 minutes Ingredient List: 1 lb. minced beef 8 round zucchinis 1 onion, chopped 2 garlic cloves, chopped 4 tbsp. of cheese, grated 2 tbsp. of olive oil 4 tbsp. red wine 1 bunch parsley, chopped 2 tomatoes, cut into pieces Salt and pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Preparation: I.

Preheat the oven to 350 degrees Fahrenheit.

II. III. IV. V.

Warm up the olive oil in a frying pan. Sauté the onion and garlic until tender. Add the minced beef and cook for 3 to 4 minutes. Meanwhile, cut the top of the zucchini and empty the inside without cutting through. VI. Add the inside of the zucchini to the frying pan. VII. Add the tomatoes and red wine as well. VIII. Slow cook for 5 minutes and season with salt and pepper. IX. Fill the zucchini with the beef mixture. X. Top with the grated cheese. XI. XII. XIII.

Place everything in an oven dish and cover with the top. Cook in the oven for 45 minutes. Enjoy two pieces for each person.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”