Beef and Broccoli with Rice Makes You a Winner

A great food is one of those things can bring people together regardless of their differences. The thing about food is there not a disagreement about it. it is fairly straight forward like an up or down vote.  People have an idea of what they like and do not like as far as taste is concerned. The recipe I have received recently does get people together no matter where they are from. Mostly, it is a definite winner bar none.

The saying goes that if you  can cook it, it is editable with great taste, then, you have winner on your hands at that point. Well, I did find this a couple of days ago when it was served to me and had to ask for the recipe. The name of this winning recipe is a Paleo that I can very much vouch for. It is Beef and Broccoli with Ginger "Rice". It is one of my newest favorite recipes. Let's get started with ingredients and directions

Ingredients

2 Sirloin Steaks, slice into thin strips

1 head broccoli, broken into florets

1 head Cauliflower for making into rice later on

4 carrots, chopped into small sticks

2 Tbsp Coconut oil

1 Tbsp Garlic, chopped

1 Tbsp Arrowroot powder

2 Tsp Ginger, separated

2 Tbsp Coconut Aminos

1/2 Cup Beef Broth

salt and pepper To taste

Directions

Marinate your sliced steak in a little bit of garlic, some coconut aminos, and 1 tsp of ginger, and arrowroot powder.

Set aside for roughly about 10 minutes

Steam broccoli and carrots, put it aside for now

Heat up some coconut oil in a large deep frying pan

Add the steak and cook until it is browned.

Next, add some beef broth and stir with a spoon so the sauce has start to thicken.

Then, combine the broccoli and carrots.

Cook for another 5-6 minutes, and make sure everything is coated.

To make the Cauliflower Rice

Chop up the cauliflower into florets and put in a blender and pulse until it looks likes rice

Heat up 2 Tbsp oil of choice of med-high heat in a frying pan

Season with the remaining 1 Tsp of ginger, season with salt and pepper, and cook until the cauliflower is completely heated throughly and cooked for roughly about 10 minutes.

It smells really great coming out of the pan and the aroma is present. It is telling that you have a grand winner of recipe that cannot be missed. Also, it says it is goodness all the way from the smells and aroma of it all. This recipe will be a sure fire hit with family and friend that decide to come over for dinner when you invite them over. It is very filling and leaves feeling very full afterwards. I know I can vouch for that feeling after eating some. Here is the download to get crack at the recipe. I know it will be a winner for sure.

Beef and Broccoli with Rice Makes You a Winner

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Holiday Pistachio & Mustard Crusted Beef with Quince Jus

Whenever you have friends invite over for the Christmas holiday, I always  try come with recipe that they can enjoy for Christmas. I don’t celebrate Christmas because I am Jewish. What I do is make something that my friends love and can enjoy when they do invite me over. I do in good spirit. I know this recipe is one that can’t be missed. This recipe is something is well known in Australia and it is very tasty. I don’t ever get offended. It is one recipe that I enjoy again and again.

It is holiday recipe that can spread the love and joy around. It is Aussie through and through. It is very holiday all the way. It says Yum at the end of it all.  The name of this little recipe is Pistachio and Mustard Crusted Beef with Quince Jus. It looks just as good as it came out of the oven and it smells even better. Let’s get started with the recipe. Here are the ingredients and directions.

Ingredients

1 1/2 cups pistachio kernels

1 cup firmly packed fresh continental parsley leaves, chopped

1 cup coarse sourdough breadcrumbs (made from day-old bread)

2 tbs Dijon mustard

2 eggs, lightly whisked

2 about 2.5kg each beef standing rib roasts 4 cutlets on each, French trimmed

3 cups chicken stock

2 x 100g ctns quince paste

Directions

Preheat oven to 400°F.

Mix pistachio, parsley and breadcrumbs in a food processor until it is finely and coarsely chopped.

Combine the mustard and egg and process until mixed well .

Season with salt and pepper.

Use a big string primarily one that is used for tying meat together and  tie the beef crossways, in 3 places, between the bones.

Place in a large roasting pan. Press the pistachio mixture firmly over the beef to coat.

Cover the crust loosely with foil.

Roast for about 10 minutes or so.

Reduce oven temperature to 360ºF.

Roast for a further 2 hours for medium or until cooked.

Transfer to a serving platter and cover with foil.

Put it aside for about 5 minutes roughly.

Next, heat the stock and quince paste right over in the roasting pan over medium heat, just stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base a little bit.

Reduce heat to medium-low.

Just let it Simmer for about 5-10 minutes roughly or until reduced by half. Season it with salt and pepper.

Strain sauce through a fine sieve into a pitcher.

Use a giant spoon or paper towel to get rid of any excess fat from the surface.

Serve the beef with the sauce.

Wow, it smells wonderful coming out of the oven. I am have a little bit of right now. Just don’t say anything to my neighbors because I wanted first crack it. I made another one and is in the oven right now. I took 2 little slide after carving it. It tastes wonderful and melts in your mouth. It is tender and juicy. This recipe has won people over many times over the years that I have known about it. Your friends will want you bring it over for those occasions. Here is the download link to the recipe.

Pistachio & Mustard Crusted Beef with Quince Jus

 If you like the information that has been presented, bookmark this page and the Texas Trade Report Blog in your favorites and send link to it to everyone you know. Blog about it on Facebook, Twitter it to friends and family. That is the way it unfolds.