Culture
Words by Frank Grießhammer
Beef Time
What I like about style is his extreme professionalism, paired with a healthy portion of tongue-in-cheek humor. This may be the only explanation for the existence of a third style called “”.
What I like about style is his extreme professionalism, paired with a healthy portion of tongue-in-cheek humor. This may be the only explanation for the existence of a third style called “”.
Excerpts from 4chan forum, 2017-02-21. 
What is Beef? Why is this font so weird? Why is it so hard to even describe it? Does Beef refer to the bull-portion of the mythical Minotaur? Does Beef mean stress? It could be both. Nobody knows, and no explanation is given.
Minotaur Beef (even more than Minotaur Serif) looks unlike anything I have ever seen before. It’s like the weird uncle nobody wants to talk about. It is bold, has huge ink traps, the shapes are sometimes squarish where a round part should be, and vice versa.
Minotaur Beef has nineteen stylistic sets! Nineteen stylistic sets, with almost all dedicated to making the font look even weirder. I respect Minotaur Beef because it just doesn’t give a shit.
Minotaur Beef (even more than Minotaur Serif) looks unlike anything I have ever seen before. It’s like the weird uncle nobody wants to talk about. It is bold, has huge ink traps, the shapes are sometimes squarish where a round part should be, and vice versa.
Minotaur Beef has nineteen stylistic sets! Nineteen stylistic sets, with almost all dedicated to making the font look even weirder. I respect Minotaur Beef because it just doesn’t give a shit.
“It’s like the weird uncle nobody wants to talk about.”
Font: Minotaur Beef Bold
Minotaur Beef Recipe
This slow-cooked, pomegranate molasses- flavoured beef recipe comes from Auckland Turkish restaurant, Lokanta. It is served with a spinach pilaf and thick Greek yoghurt.
BEEF
→ 1 kg Beef chuck steak, or scotch fillet,sinew removed, cut into chunks
→ 18 whole Baby onions, peeled
→ ¼ cup Olive oil
→ 2 Tbsp Pomegranate molasses
→ ½ cup Red pepper paste
→ 1 tsp Chilli flakes
→ 3 tsp Salt, and plenty of groundblack pepper
→ 18 whole Baby onions, peeled
→ ¼ cup Olive oil
→ 2 Tbsp Pomegranate molasses
→ ½ cup Red pepper paste
→ 1 tsp Chilli flakes
→ 3 tsp Salt, and plenty of groundblack pepper
SPINACH PILAF
→ 2 bunches Spinach, washed and chopped,including stalks
→ 1 Large onion, chopped
→ 1 cup Medium grain rice
→ ½ cup Extra virgin olive oil
→ 1½ tsp Salt
→ 1 Large onion, chopped
→ 1 cup Medium grain rice
→ ½ cup Extra virgin olive oil
→ 1½ tsp Salt
DIRECTIONS
To make the beef
- Heat oven to 180C°.
- Place beef into an oiled roasting dish and nestle the onions in among the meat.
- Combine olive oil, red pepper paste, pomegranate molasses, chilli flakes, salt and plenty of ground black pepper in a bowl then slowly add 2 cups water, whisking to combine.
- Pour over the beef and onions, adding more water only if necessary, to just cover.
- Cover with foil, bring to a boil on stove top then place in the oven for 2 hours. uncover and cook for a further hour, checking after 30 minutes.
- Serve with Turkish spinach pilaf and thick greek yoghurt.
To make pilaf
- Place spinach, onion and rice in a large saucepan over a medium heat. Pour over enough water to cover along with the oil and salt. Immediately turn heat to low and cook for 15 minutes. It should still be a little juicy but the rice will be cooked.
Best served warm, not hot.
Initially published in 10/2017 for Minotaur type specimen, ISBN 9791093578057.
