Savory Garlic Marinated Steaks

INGREDIENTS

* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks



DIRECTIONS

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Rib Bulgogi

Ingredients:

* 2 pounds of tenderloin beef (I used short rib)
* ½ cup soy sauce,
* ¼ cup sugar,
* 1 tbs honey,
* 12 cloves garlic,
* 1 medium size pear,
* 1 medium size onion,
* sesame oil and seeds
* ½ cup cooking wine



1. To make marinade sauce : In food processor put together soy sauce, sugar, minced garlic, onion, Asian pear,cooking wine and honey. Pulse until smooth. Set aside

2. Slice the beef thinly, against the grain.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

3. Pour the marinade sauce into sliced beef and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix well and keep it in the refrigerator for at least 3 hours or over night.

4. After 3 hours, grill the meat on BBQ or broil it in oven, or pan fry.



Adapted from maangchi

Bakso (Indonesian Meat Ball soup)

Meatball soup is just as popular in Indonesia as nasi goreng. It is sold from street side stalls, or push carts that make their rounds through the neighborhoods. Bakso is sold from late afternoon and throughout the night.


Ingredients:
2 kg daging
50 gr bawang goreng
40 bawang putih cincang
40 gr bawang putih goreng
50 gr garam
40 gr gula pasir
15 gr merica
20 gr vetsin (kalau suka)
200 gr kanji
4 butir telor
2 sdm baking powder

2000 cc air + 2 bungkus kaldu sapi instant , agar basonya lebih gurih.

Directions:
1. giling 3 macam bawang plus, garam, gula dan vetsin sampai halus.
2. Dalam baskom campurkan dengan daging yang sudah dalam keadaan dingin (dari lemari es semalam). Uleni dengan tangan, asal campur saja.
3. Bagi daging dalam beberapa bagian, masukkan dalam Food Processor setiap bagiannya, giling sampai lembut.
Jangan terlalu banyak masuk dalam FP agar hasilnya bagus.
4. Dalam baskom setelah semua halus, masukkan juga kanji/sagu, dan baking powder , uleni lagi sampai tercampur rata.
5. Bagi dalam beberapa bagian, giling dalam FP sampai semua bahan tercampur rata.
6. Simpan dalam lemari es selama minimal 6 jam.
7. Bulatkan baso dengan bantuan telunjuk dan jempol, dipotong dengan sendok, cemplungkan pada air yang sudah hampir mendidih
Jaga agar air tidak sampai mendidih, apinya sedang saja
8. Masak Baso hingga mengapung, angkat dan tiriskan.

IN ENGLISH

Ingredients:
2kg beef, minced,
50g fried shallots,
40g garlic cloves,
40g fried garlic,
50g salt,
40g sugar,
15g pepper,
20g vetsin (a kind of MSG), optional.
200g tapioca flour,
4 eggs,
2 Tbs baking powder

Directions:
2000cc + 2 sachets of instant beef powder or fresh beef stock (bones inserted to get a good flavor) plus a pinch of salt

Process (or grind with mortar and pestle) fried shallots, garlic cloves, and fried garlic together with salt, sugar and vetsin until smooth (that will make a paste). Mix this paste to another bowl together with eggs and cold minced meat. Mix well.

Divide the minced mixture into several portions. In food processor, pulse each portion until smooth (be patient, do not overload your food processor or it'll break). After all done, mix in tapioca and baking powder. Mix well.

Divide the mixture into several portions again, then pulse each portion until smooth. Set aside and keep in the fridge for at least 6 hours.

Roll the mixture with your pointer and your thumb, scoop it out with a spoon, then put it into a pot of hot water (I use broth) which is almost boiling, on a medium heat. Wait until the meatballs are floating on the surface of the water, then with slotted spoon, remove and set aside. (I freeze them until further used).

Source: Estherlita's Baso Sapi

Roast New York Strip Loin With Garlic-Herb

Ingredients

* 4 garlic cloves
* 8 fresh sage leaves
* 4 teaspoons fresh thyme leaves
* 4 teaspoons olive oil
* 2-4 teaspoons salt (depending on how salty you like your food)
* 1 1/2 teaspoons ground black pepper
* 1 (4-5 lb) boneless beef roast, loin new york strip, fat trimmed to 1/4 inch

Directions


1.With machine running, drop garlic into processor; blend until finely chopped.

2.Add sage, thyme, oil, salt and pepper; process until paste forms.

3.Pat meat dry with paper towels.

4.Rub meat all over with herb paste.

5.Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.).

6.Preheat oven to 450°F

7.Place meat, fat side up, on rack in roasting pan.

8. Roast meat 15 minutes.

9.Reduce oven temperature to 350°F and continue roasting until your meat
thermometer reads;

120 - 125 degrees for rare (about 30 minutes)

125 - 130 degrees for medium-rare (about 35-40 minutes)

135 - 140 degrees for medium (about 40-50 minutes)

11.Remove from the oven, tent the roast loosely with foil and let stand 15-20
minutes before slicing

12.Using a sharp carving knife, slice the roast into desired thicknesses (desired
number of portions)

13.Arrange slices on platter.

Herb Rubbed Sirloin Tip Roast

INGREDIENTS

* 1 1/4 tablespoons paprika
* 1 tablespoon kosher salt
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon ground cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 2 tablespoons olive oil
* 1 (3 pound) sirloin tip roast

DIRECTIONS

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Prime Rib Roast beef

INGREDIENTS

* 1 (5 pound) standing beef rib roast
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder

DIRECTIONS

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.



Source: Allrecipes

Indonesian Braised Beef in Coconut Milk ( Opor Daging)

* 1 kg beef, cut into bite sizes
*900 cc coconut milk
* 2 tsp palm sugar
* 1 lemongrass, crush
* 3 lime leaves
* 6 shallots
* 3 cloves garlic


* 5 candlenuts
* 1 tsp pepper corn
* 1 tsp coriander seeds
* 1/2 tsp cumin
* 1 cm galangal
* 2 tsp salt


1. In food processor, grind together shallots, garlic, candlenuts, pepper corn, coriander seeds, cumin, galangal and salt in to a paste.
2. Heat oil in a frying pan, fry the ground spices until fragrant. Add coconut milk, palm sugar, lemongrass and lime leaves into 1, bring to boil.
3. Add chicken or beef, bring to a boil over medium heat. Reduce heat and simmer and stir frequently until chicken or beef is tender and the liquid have reduced to a rather thick sauce.
4. Serve with steam rice.