Grilled beef ribs (Steak Iga Bakar)

 Ingredient:
1 recipe boiled beef ribs

Spice Rub:
5 cloves garlic
10 pcs red onion
2 red chilli
½ teaspoon salt
1 tsp coriander
1 tsp brown sugar
3 btr hazelnut
1 cm ginger
1 cm kencur
3 tablespoons oil

Steak Sauce:
2 tablespoons oil
10 pcs red onion, puree
5 cloves garlic, crushed
50 g onion, chopped
25 gr flour
250 ml broth soup
125 ml water stew curry
100 ml tomato sauce
25 ml soy sauce
1 teaspoon salt
1 tsp pepper

Complement:
150 g French fries
100 gr hive bean

Directions:
1. Spice Rub: blend all ingredients. Stir fry ground ingredients until fragrant and cooked. Remove and set aside.
2. Sauce: heat oil, saute onion, garlic and onion until fragrant. Stir together flour, add broth and curry cooking water, cook until thick. Add tomato sauce, soy sauce, salt, pepper and stir well.
3. Brush the ribs with spices, grilled over coals until lightly browned. Serve ribs with sauce and complement.

For 6 People

Black Pepper Steak

Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo

Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

1. Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
3. Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.

Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

1. Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
3. Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
4. Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
5. If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
6. Steak maturity level there are several kinds, such as:
   

• Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
• Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
• Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.

Recipes for Grilled Lamb

Grilled Lamb Recipe
5 pounds boned lamb roast
4 tablespoons minced garlic
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1 cup fresh mint leaves, torn
1/4 cup extra virgin olive oil
1. Prepare a grill.

2. Place lamb in a 13 x 9-inch microwave-safe baking dish.
3. In a small bowl, mix together garlic, cinnamon, allspice, mint and olive oil. Spread evenly over the lamb. Cover and microwave on medium for about 20 minutes, or until the internal temperature reaches 110° to 120°F.
4. Remove the lamb to a grill and cook on medium-high until the surface blackens and the meat is tender (a meat thermometer should register 155° for medium). Let stand for at least 10 minutes before carving. Makes 10 servings.

Lime Basted Lamb Kebabs Recipe
3/4 cup lime juice
1/3 cup granulated sugar
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro leaves
1 teaspoon crushed dried rosemary
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds lamb, cut into 1-inch cubes
1 (16-ounce) package frozen pearl onions
4 peaches, pitted and quartered
8 (10-inch) bamboo skewers
1. In a large plastic bag or bowl with a lid, combine lime juice,
sugar, olive oil, cilantro, rosemary, garlic, salt and pepper.
Remove 1/2 cup marinade; set aside for basting. Add lamb and
onions; close plastic bag or place lid on securely. Refrigerate for
30 minutes, turning the bag or stirring every 10 minutes.
2. Preheat grill.
3. Remove lamb and onions from marinade. Thread lamb, onions
and peaches onto 8 skewers. Grill for 10 to 15 minutes, or until
done, basting with reserved marinade. Serve hot.
Minted Lamb Kebabs Recipe
1 (12-ounce) jar mint jelly, divided use
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper
1 pound boneless leg of lamb, cut into cubes
2 zucchini, cut into 1-inch thick slices
1 red bell pepper, cut into 1-inch pieces
1 onion, cut in wedges
8 mushrooms
1. Combine 1/2 cup jelly, rosemary and black pepper in small
saucepan. Cook over low heat until jelly is melted. Cool;
transfer to medium bowl. Add lamb; cover and refrigerate for 2
hours.
2. Preheat grill or broiler.
3. Thread lamb and vegetables alternately on skewers. Grill or
broil to desired degree, brushing with remaining jelly and
turning skewers frequently.
Persian Lamb Kebabs Recipe
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 bay leaves
2 pounds lamb, cubed
4 tomatoes, cut in large chunks
2 green bell peppers, seeded and cut in large chunks
2 eggplants, cut in large chunks
1. Combine oil, lemon juice, garlic, salt, pepper and bay leaves in
a medium bowl. Add lamb and marinate for 4 to 5 hours in the
refrigerator, turning once to coat meat.
2. Prepare grill for cooking.
3. Thread lamb and bay leaves, alternating with tomatoes, bell
peppers, and eggplant onto skewers. Brush with marinade. Grill
over medium-high heat until lamb is brown and cooked through,
about 5 minutes on each side. Serve hot.

Recipes for Asian Beef Kabobs

Asian Beef Kabobs Recipe
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.
Makes 6 servings.

Breaded lamb chops with grilled vegetables and polenta BBQ recipe

 

 

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

• 1 14-oz can artichoke hearts
  
• 4 plum tomatoes, cut in half
  
• 2 baby eggplants, cut in half
  
• 1 small onion, divided into four wedges
  
• 1/4 cup olive oil
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon white balsamic vinegar
  
• Juice of 1 lemon
  
• 1/2 cup chicken broth
  

For the polenta

• 3 cups chicken broth
  
• 2 tablespoons butter
  
• 3/4 cup instant polenta
  
• 1/2 cup sour cream
  
  

For the chops

• 1/2 cup bread crumbs
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 8 lamb chops, about 1-1/2" thick
  

Method

• To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  
• Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  
• To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  
• To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.

Barbecue Butterflied Leg of Lamb

Barbecue Butterflied Leg of Lamb Recipe
2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.
Makes 12 servings.