Beef
BUDGET BOLOGNESE Feeds 2 Take: 175g (6oz) dried pasta shapes |
Make: Cook the pasta according to the packet instructions, drain and set aside. Meanwhile, heat the oil in a large pan and Transfer to 2 heatproof dishes, sprinkle over the cheese and serve immediately or alternatively pop under a preheated grill and heat until the cheese melts. Eat |
MUM’S SPECIAL CHILLI Feeds 6 Take: 5ml (1tsp) ground cumin |
Make: Heat the oil in a large frying pan and brown the meat, in batches for 4-5 minutes. Transfer to a large heatproof casserole dish and return to the hob. Add the onion and garlic to the pan and cook for a further 2-3 minutes. Stir in the spices and cook for 1-2 minutes. Add to the casserole with the remaining ingredients except the parsley, season and bring to the boil. Reduce the heat, cover and cook for 1½ hours, stirring occasionally. Garnish with freshly chopped parsley and serve with potato wedges and courgettes.
* Suitable cuts Braising steak, e.g. chuck and blade or stewing cubes. e.g. shin and leg. |
SPICY COTTAGE PIE Serves 6 Cooking time: 1 ¼ hrs Take: TOPPING |
Make Set oven to 180C, 350F or Mark 4. Grease an ovenproof dish. First fry the meat in a little butter and oil until cooked through and set aside. Next fry the onion and apple with curry powder for about 5 minutes. Mix the onion mixture with the mince and the breadcrumbs, stir in the almonds, sultanas and lemon juice and rind and the beaten egg and season very well. Transfer to the dish and press down firmly. Make the topping by mixing together the eggs and milk, season and pour over the meat mixture in the dish. Bake for about 1 hour until the topping is bubbling and golden brown. Serve with carrots and green vegetables. |
STEAK SANDWICH WITH SALSA VERDE
Feeds 2 Take: 2-4 thin cut sirloin or minute steaks 2 small baguettes or ciabatta bread, cut in half |
Make: Heat the remaining oil in a pan and cook the steaks for 2-4 minutes on each side. Lay the steaks over the salad. Spread the salsa verde evenly on to the bread and add tomato slices. Serve immediately with chunky chips. |
STEAK WITH BALSAMIC SAUCE Feeds 2 Take: 2 lean beef sirloin, rib-eye, rump, or fillet steaks *Cooking time based on a 2cm (3/4 inch) steak: Rare 2 ½ minutes on each side |
Make: Remove the steaks from the pan and keep warm. Stir in the balsamic vinegar and whisk in the butter, a little at a time until the sauce is smooth and glossy. Arrange the steaks on a plate, garnish with chives, if used, and serve with the sauce, new or rosti potatoes and seasonal vegetables.
Tip: Increase the cooking time by 1-2 minutes on each side if using fillet steak. |
Fillet Steak with a very nice Mushroom Sauce Serves: Four 2 large or 4 small fillet steaks about 1½ inch /4 cm thick
Preparation: |
Make: |
PEPPERED STEAKS Serve 4 Take: 4 Sirloin, rump or fillet steaks Rare 2 ½ minutes on each side Increase the cooking time by 1-2 minutes on each side if using fillet steak. |
Make: Trim any excess fat from the steaks. Crush the peppercorns, fairly coarsely with a rolling pin and sprinkle over the steaks. Press firmly with the fingers, turn over and repeat on the reverse, to encrust both sides. Heat the butter and oil in a pan and quickly fry the steaks on both sides to seal. Lower the heat and continue frying until the meat is cooked to taste. Season with salt. When cooked, carefully remove from the pan and keep warm. Add the brandy to the hot pan, remove from the heat and set it alight. When the flames have died away, stir in the cream and reheat gently (do not boil). Put the steaks on warmed plates, pour over the sauce and serve immediately with beans or peas and new potatoes. |
OXTAIL WITH HERB DUMPLINGS A Classic cut experiencing a revival Feeds 4 Time to cook – 3 – 3 ½ hours Take 2 medium parsnips, peeled and roughly chopped Dumplings |
Make Mix the flour and mustard in a large bowl. Season. Toss the oxtail pieces in the seasoned flour. Heat the oil in a large pan and brown the oxtail for 4-5 minutes. Add the onion and cook for 2-3 minutes. Transfer to a large ovenproof casserole dish and add the remaining ingredients except the parsnips and celery. Bring to the boil, cover and transfer to a preheated over and cook for 3-3 ½ hours. Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings. Cover and set aside. 30 minutes before the end of the cooking time, add the parsnips and celery. 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered. Serve with Savoy cabbage.
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STEAK AND KIDNEY PUDDING Feeds 6 – 8 Time to cook: 4 hours Take: 1 ½ lb Sewing steak Pastry |
Make: For the pastry, mix all dry ingredients together in a bowl and mix with sufficient cold water to produce a stiff, elastic dough which leaves the side of the bowl cleanly. Roll out on a floured surface and use three quarters of the pastry to line a greased 2-3 pint pudding basin. Cut the beef and kidney into cubes and toss in the seasoned flour. Fill the lined basin with alternate layers of beef, kidney and chopped onion, sprinkling each layer with parsley, salt and pepper. When full, put in any left-over flour, add sufficient stock to nearly to cover the meat, put on a pastry lid, moisten the edges and seal. Cover with greased-proof paper and cover and seal with kitchen foil. Put into a large pan of boiling water, halfway up the basin and steam for 4 hours, topping up the water as necessary. Serve with boiled potatoes and brussel sprouts. |
BEEF LOAF Serves 4 to 6 Cooking time 1 hour 2lb Loaf tin Take: 1 ½ lb Raw minced beef |
Make: Grease a 2lb loaf tin. Mix all the ingredients together thoroughly in a bowl. Put the mixture into the tin and press down firmly. Cook in the oven for 1 hour and cover the top with a piece of greaseproof paper if it appears to be browning too quickly. Turn out and serve either hot, immediately, with potatoes and vegetables or cold with salad. |
MUSTARD BEEF ROLLS Serves 4 Cooking time 1 ½ hrs Take: 1 ½ lb Topside of beef |
Make: Set oven to 350F or Mark 4. Cut the topside into 6 or 8 thin, flat slices. Next spread each slice with a tablespoon of mustard and sprinkle with chopped mushrooms. Roll up the slices very carefully and secure with cocktail sticks. Place the rolls, side by side in an oven-proof dish. Melt the butter in a pan and fry the onion and bacon until the onion has softened. Add the flour and cook for another minute. Gradually stir in the tomatoes and simmer gently until the sauce thickens. Remove the sauce from the heat pass through a sieve and return to the pan. Stir in the parsley and a pinch of sugar, season and pour over the beef rolls. Put in the oven and cook for about 1 hour, turning the rolls occasionally. Serve with mashed potatoes. |
STEAK AND MUSTARD PIE Serves 4 – 6 Oven 210 C, 425F, Mark 7 Cooking time: 1 hour Take: |
Make: Fry the onion and mushrooms until golden and add to the meat. Pour the hot water into the pan, stir in 2 tsp of the mustard and bring to the boil to de-glaze the pan. Season with salt and pepper and set aside. Roll out the pastry on a floured surface and use about two thirds to line the pie dish, up and over the rim. Spoon in the meat, onions and mushrooms, add the mustard stock and sprinkle over the parsley. Damp the pastry rim, cover with a lid and seal and trim. Make a steam hole. Mix the egg white with the remaining teaspoon of mustard and brush over the pastry. Bake for 20 minutes, reduce oven to 180C, 350F or Mark 4 and cook for a further 20 minutes covering the top with greaseproof paper if it is browning too quickly. |
BEEF IN GUINNESS Serves 4 -6 Cooking time: 2 ½ hours Take: |
Set oven to 180C, 350F or Gas Mark 4. Coat the meat in seasoned flour and fry in a little butter and oil until browned all over. Transfer to a casserole dish with any remaining flour. Next, gently fry the onions and garlic until softened then add the sugar, increase to moderate heat and cook for a further minute to caramelise the sugar. Put into the casserole with the meat, pour over the Guinness, add the orange juice and bay leaves and bring to the boil. Cover and cook in the oven for 1 ½ to 2 hours until the meat is tender. If the gravy becomes too thick, add a little more water. When ready, discard the bay leaves, sprinkle over the orange zest and serve with mashed potatoes and green vegetables. |
MEAT AND POTATO PIE Serves 6 -8 Oven 205C, 400F, Gas Mark 6 Take:
Pastry 8 oz self-raising flour |
Make: Set oven to 205C, 400F or Mark 6. Dust the meat in seasoned flour and put into a pan with the chopped onion and stock. Bring to the boil and simmer for 2 hours. Meanwhile, boil the potatoes in salted water and, when cooked and cool, cut into slices and set aside. To make the pastry, sift the flour and salt into a bowl and rub in the fats. Mix with the cold water to form a stiff paste. When the meat is ready, fill a pie dish with the meat and gravy and cover with a layer of sliced cooked potatoes. Roll out the pastry on a lightly floured surface and cover the pie, trimming and decorating as appropriate.
Brush with beaten egg and bake for about 30 minutes until the pastry is golden brown. Serve with green vegetables.
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FARMHOUSE BRISKET Serves 6 -8 Take:
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Make: Set oven to 150C, 300F or Mark 2. Dust the meat in the seasoned flour and fry in the dripping in a flameproof casserole dish until browned all over. Remove and set aside. Fry the onions, carrots and celery until soft, pour over the ale, stir in the sugar and season. Replace the meat on top of the vegetables, bring to the boil, cover, put in the oven and cook for about 2 ½ to 3 hours until the meat is tender. Remove the meat and vegetables to a warmed serving dish and boil the remaining liquid hard to reduce and thicken. Pour around the meat and serve with boiled potatoes and green vegetables. |
SPICED BEEF Serves 4 – 6 Oven 180C, 350F, Gas Mark 4 4 lb Rolled salted silverside 12 cloves |
Make: Soak the meat in cold water overnight. Next day, rinse well and tie up with kitchen string to form a firm, neat joint. Put the onion, turnip and carrots in a large saucepan , place the meat on top, add the bayleaf then cover with cold water or a mixture of water and stout or brown ale. Bring to the boil, skim, then cover and simmer gently for 3 ½ to 4 hours. Leave to cool completely in the liquid. Set oven to 180C, 350F or mark 4. Drain the meat very well, place in a roasting tin and stick with the cloves. Mix together all the remaining ingredients and spread over the meat. Bake for 40 minutes, basting from time to time. Remove string and serve hot or cold. |
