Grilled Rump Steak with Grilled Asparagus.

One of the pleasure I had when I was receiving my pay when I was an employee was to get myself a Steak for that evening or even better to treat myself to a Steak Frites in a Pub. I do enjoy a good Steak that is for sure. But my taste do evolve and change constantly. When I did like Medium Rare for a long time, then all of a sudden it changed to Rare due to a mistake of the Waiter. Having a rare Steak on my plate, I didn't make a fuss I ate it and enjoyed it.

Home made Steak and Chips with Blue Cheese stuffed Portobello Mushroom, Roasted Cherry Tomatoes on the Vine and Butterhead Lettuce Leaves.

One thing did not change though is that I still prefer Rump Steak to Sirloin Steak. But one cut of Beef which surpass, I think, all the rest is Ribs of Beef. We do have them for Christmas instead of the good old Turkey. They are lush and delicious.

Beef Ribs being prepared for Christmas.

Confession for confession I am not that adventurous with Beef and Beef Cuts apart from Steaks and Ribs but also the occasional Bavette. However I do enjoy Oxtail so I do cook often with them, especially in Stews.

 Oxtails, a little comparison: the ones on the front come from the Supermarket, the ones in the back come from the Butcher. The difference in quality was quite staggering. Of course the Butcher's ones were infinitely better but also of the natural colour hence not tempered with. They were fattier and had more Meat upon them.

In my Chidhood a cut of Beef which I got to eat fairly often was Beef Tongue. If I do not like the sight of the raw tongue, I must confess I always did like eating some. It was ever so tender. My Mum used to buy some which had been processed at the Charcuterie in form of Terrine. The Terrine could be eaten cold and had lots of Beef Jelly which I relished upon. If it came from the Butcher my Mum always demanded it to be cut into slices. She would cook it rather simply in Butter, chopped Shallots, chopped Garlic and served it with Peas and baby Carrots from tins (called 'Casse Grain').

Beef Tongue, baked. It is served with Horseradish. Beef Tongue also goes well with some piquant and acidity, Gherkins for exemple.

But in our home I would say that Minced Beef and Diced Beef are the most frequent. My partner loving Chilli Con Carne and Lasagne as well as Beef Burger, me liking Lasagne, Cottage Pies and a good Ragu, a pack or two of Minced Beef is always in the Freezer. Versatile and convenient, Minced beef can be turned into so many Dishes.

 Minced Beef.

Below you will find some ideas for Beef recipes. Most are classic and conventional. But sometimes simplicity is best.