Bavette is one of the most flavourful cuts of beef and is relatively cheap compared to other cuts. It can be very tender if marinated overnight, and should be served medium as it can get very tough if cooked to well done. Its lovely when prepared this way from ” Comfort & Spice” by Niamh Shields. Start to prepare the day before.
This punchy marinade works very well with steak but also with other meat and fish. The recipe is from Georgina Hayden for Waitrose.
A Korean dish of marinated meat and my go to dish whenever i visit my local restaurant Per and Kor. Its run by a lovely couple- she is Korean and he is Persian and I have never been disappointed with the food although there can be a bit of a wait. They serve their Bulgogi with crunchy lettuce leaves to wrap the beef. This version is from ” A Flash in the Pan” by John Whaite. Start making this in the morning to give the beef plenty of time to marinate.
A delicious supper fro ” A Flash in the Pan” by John Whaite. The leftover chimichurri can be stored in a sealed jar in the fridge for up to a week.
I very rarely eat beef, but when i do I usually cook Bavette which is affordable and delicious when quickly seared. This can be served as a starter or a main. Its from ” The Little Swedish Kitchen” by Rachel Khoo.
A favourite dish from Kerala which I found in ” Indian Kitchen” by Maunika Gowardhan.
A popular Syrian stew which i found in ” Sumac” by Anas Atassi.
A Syrian dish of eggs with beef and courgettes which i found in ” Sumac” by Anas Alassi. Serve it with flatbreads .
An easy recipe from Diana Henry.
A spicy recipe for beef steak from John Gregory Smith.
A recipe from Rosa’s Thai Cafe.
An easy supper from ” Chinese Food made Easy” by Ching-He Huang.
A mouthwatering dish from north and western china which i found in ” My Kitchen Table” by Ken Hom.
An irresistable recipe from Hunan which can be found in Fushia Dunlop’s ” Revolutionary Chinese Cookbook”.
