beef – nathalieskitchen

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Prime Rib

Servings: 8-10
Time: 4 hours
Difficulty: Medium
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Ingredients:

Prime rib (any size you want this one was a 9 pound)
Salt and Pepper

Directions:

Preheat oven to 250 degrees
Remove prime rib from refrigerator 2 hours before cooking
Salt and pepper generously the entire prime rib
In a large skillet brown the sides of prime rib over high heat (this will render down the fat)
Cook until the meat thermometer says 130 degrees (for medium rare) or more if you want. (approximately 2-3 hours)
Remove from oven, let rest for 10 minutes
Slice into pieces

There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.

Thai Spicy Beef Salad - Nam Tok

Servings: 2-3
Time: 30min
Difficulty: easy
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Ingredients:

1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
3 tablespoons of fish sauce
4 tablespoons of lime juice (less if you don’t like it as sour)
1-4 fresh Thai chilis cut up
1 tablespoon of roasted dried chili’s
1/4 cup of cut green onions (the entire thing)
1 tablespoon of toasted rice
1-2 teaspoons of sugar (to taste)
1/2 red onion sliced thin
Cucumber
Tomatoes
Lettuce (optional)
Cilantro and Mint (optional)

Directions:

To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.

In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
Grill steak to how you like to eat it and let it rest for 10 minutes
Slice into thin pieces and mix with the dressing
Pour over sliced cucumbers, tomatoes and lettuce