Best 2 Reef Beef Recipes

**Explore the Culinary Delights of Reef Beef: A Journey Through Flavorful Recipes**

Embark on a culinary adventure with our specially curated collection of Reef Beef recipes, designed to tantalize your taste buds and ignite your passion for delicious food. From the succulent Grilled Reef Beef Tenderloin with Chimichurri Sauce to the hearty and comforting Beef and Reef Stew, each recipe showcases the unique flavors and versatility of this exceptional ingredient. Whether you're a seasoned grill master or a home cook seeking new culinary horizons, our diverse selection of recipes will guide you through a symphony of tastes and textures. Prepare to savor the richness of Reef Beef in every bite, as we unveil a world of culinary possibilities just waiting to be explored.

Here are our top 2 tried and tested recipes!

REEF & BEEF

Reef & Beef image

I love the Reef & Beef at our local pub, and have been trying to copy their sauce for years! I think I finally have it! I simply tweaked my Recipe #312216 , and came up with this!

Provided by Sara 76

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 scotch steak fillets, 1 inch thick
1 (440 g) can condensed tomato soup
3 tablespoons Italian salad dressing
1 garlic clove, crushed
1 tablespoon Worcestershire sauce
12 raw tiger shrimp, peeled and cleaned
12 scallops, cleaned
1 cup cream

Steps:

Place soup, salad dressing, garlic, and Worcestershire sauce in a saucepan, and heat to a simmer.
When sauce just starts to thicken, add prawns and scallops, stir through, and continue heating to cook the seafood.
Grill steaks to personal prference (I think medium, to medium rare works best with this sauce).
Stir cream through the sauce, remove from heat.
Place steaks on plates, and top with sauce, dividing seafood between the steaks.
Serve with hot chips & salad!

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Choose the right cut of beef: For reef beef, you want a cut that is tender and flavorful, such as a ribeye, strip loin, or tenderloin.
Marinate the beef: Marinating the beef in a mixture of olive oil, garlic, herbs, and spices will help to tenderize and flavor the meat.
Cook the beef over high heat: Reef beef should be cooked over high heat to quickly sear the outside and keep the inside juicy.
Let the beef rest: After cooking, let the beef rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Serve the beef with your favorite sides: Reef beef can be served with a variety of sides, such as grilled vegetables, mashed potatoes, or a simple salad.

Conclusion:

Reef beef is a delicious and versatile dish that can be enjoyed by people of all ages. With its tender texture and flavorful taste, reef beef is sure to be a hit at your next party or gathering. So next time you're looking for a special meal, give reef beef a try. You won't be disappointed!