Category Archives: Beef

Asian Beef Salad

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I love the idea of a one plate dish and this pretty much covers it with the meat, noodles and salad all in one bowl.

Cook the steak the way you like it, I’m a rare to medium rare kind of a girl!

Serves 4.

Ingredients

2 large thick sirloin/porterhouse steaks

1 teaspoon freshly grated ginger

1 clove garlic, grated

1 teaspoon 5 spice powder

1 tablespoon gluten free soy sauce

100g rice vermicelli noodles

50g raw peanuts, roughly chopped

150g mixed lettuce leaves

small bunch fresh coriander

DRESSING

juice of 1 lime

1 teaspoon fish sauce

2 teaspoons sesame oil

1 teaspoon brown sugar

Method

In a shallow dish, combine the ginger, garlic, 5 spice powder and soy sauce.

Add the steaks and coat completely in the marinade, leave to marinade for 20 minutes.

Heat a frying pan over a very high heat or use a very hot barbecue plate.

Remove the steak from the marinade and wipe off the marinade with kitchen towel.

Add the steak to the pan and cook the way you like it, I’m a rare to medium rare girl!

Set the cooked meat aside somewhere warm to rest.

Prepare the noodles as per the packet instructions and set aside.

Layer up the salad using the leaves, noodles, peanuts and coriander.

Combine the dressing ingredients in a small bowl, add any juices from the rested steaks.

Remove the fat from the steak and then slice, top the salad with the steak slices and then drizzle over the dressing.

Meatballs With Sour Cherries And Herbs

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A bit of an odd combination to some people but it does work very well giving these meatballs a hint of sweetness in amongst the fabulous herb flavours.

I quite often make the meat mix in the morning and come back and make the meatballs for our evening meal, it sits quite happily in the fridge.

Makes 36 meatballs, serves 6-8 depending on sides. We have these as a mezze meal and I serve them with some yogurt flavoured with garlic and mint.

Ingredients

1kg minced beef

1/2 red onion, very finely diced

4 garlic cloves, crushed

4 teaspoons ground cumin

1/2 teaspoon ground cinnamon

15g chopped fresh dill

15g chopped fresh parsley

salt and pepper

150g drained sour cherries

Method

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Combine all of the ingredients in a large bowl. the cherries will get all mushed up, don’t worry!

Form into balls and lay on the baking sheets, spread a little apart.

Bake in the oven for 20-25 minutes until browned and cooked through.

Short Beef Ribs

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Bit of a meat fest here!

I like my meat falling of the bone with these cuts. And ribs lend themselves to long slow cooking. I also like simple pan juices for gravy and these juices are fab!

I tend to double up in the oven when I’m doing slow roasts, so these ribs cooked along with a pork shoulder for the first six hours and I then popped them into the fridge to reheat a couple of nights later with their pan juice.

Serves 4-6 depending on sides.

Ingredients

2kgs short beef ribs, in one or two pieces

30-40 mls olive oil

salt and freshly ground pepper

Method

Preheat the oven to 130 degrees Centigrade.

Rub the beef all over with oil and then season really well with salt and pepper.

Pop into a snug fitting roasting tin and cover tightly with foil.

Place in the oven and bake for 6 hours.

After six hours, drain off all of the fat and juice.

Increase the heat to 210 degrees centigrade.

Baste the top of the ribs with the fat that has been skimmed off and return to the oven.

Bake for a further 45-50 mins, basting regularly.

Allow to rest for 20mins before serving.

Oregano Bread Stuffed With Slow Roast Lamb

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Otherwise known as the leftover “manwich”, guaranteed to fill the hungriest of teenage boys stomachs with a bowl of soup on the side! Also super for school lunch boxes and picnics!

I have used leftover slow roast leg of lamb in this recipe but feel free to play around with it, I have used pulled pork, beef ribs and roast chicken before.

I make batches of caramelised onions to keep in the fridge as a quick cheat, the recipe is in the blog!

As for a vegetarian option, leftover roast pumpkin and goats cheese is a winner with the caramelised onions on the base.

Serves 8-10.

Ingredients

DOUGH

500g plain flour

1/2 teaspoon salt

2 teaspoons instant yeast

4 teaspoons dried oregano

325-350mls warm water

FILLING

150g caramelised onions

250g lamb or your choice of cooked meat

2 large tomatoes, deseeded and diced

100g mozzarella, grated

TOPPING

1 egg, beaten

30-40g Parmesan, finely grated

Method

In a large bowl, combine the dough ingredients, making sure you get all the bits off the side of the bowl.

Turn onto a floured surface and knead for 5 minutes.

Flour the inside of the bowl you used to make the dough and add the dough. Cover tightly with plastic wrap and leave to rise for 1 hour.

Line a baking tray with baking parchment. 37cm x 24cm.

Preheat the oven to 200 degrees Centigrade.

Once risen, tip the dough gently onto the floured bench and cut in half.

Roll one half out until it is large enough to cover the tray.

Gently lift it onto the prepared tray, spread the caramelised onions over the base, leaving a 3 cm gap around the edge.

Sprinkle over the lamb, tomatoes and cheese.

Brush around the edges of the dough with a little of the beaten egg for the topping.

Roll the second piece of dough out to cover the existing piece.

Lay it over, press down on the edges to seal and then nip and twist all the way around the dough to seal completely, the edges should look like a turned rope.

Brush with the remaining egg and sprinkle over the Parmesan.

Set aside in a warm place for 20-30 mins and then bake for 40-45 minutes until the bread is fully cooked and the top surface is golden.

Slide the bread onto a wire rack to cool a little before cutting.

Cornish Pasties

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Leftovers can sometimes be a little lacklustre the day after and if I suggest them to the boys they are greeted with disgust, however, wrap them in pastry and call them something else and they are loved! I’ll never understand boys!!!

I often have leftover roast vegetables when I have a roast so these get used instead of the carrot to speed things up and use everything up!

If you don’t have time to make pastry just use blocks of defrosted puff pastry, you will need 2-3 blocks.

Makes 12 pasties.

Ingredients

2 tablespoons olive oil

500g leftover roast lamb or beef, finely diced

3 carrots, finely diced

1 onion, finely diced

200mls leftover pan juice/ gravy or stock

45 mls Worcestershire sauce

2 tablespoons tomato ketchup

salt and pepper

1 egg, beaten

PASTRY

600g plain flour

300g butter, diced

375 mls water

Method

Make the pastry first.

Weigh the flour into a large bowl. Add the diced butter and then form a dough with the water.

Turn onto the floured surface and roll gently into a rectangle, turn around 1 quarter and fold the ends in to form a block. Turn another quarter and roll again, fold on the ends and turn again, repeat 12 times.

Wrap the pastry in plastic wrap and pop in the fridge for 30mins.

Heat the oil in a large frying pan, over a medium heat, and add the onion and carrots, cook until the onion is translucent.

Turn the heat up high and add the meat, cook, stirring regularly, until the meat is beginning to crisp up.

Add the stock, ketchup and Worcestershire sauce and bring up to a gentle simmer.

Simmer until most of the liquid has evaporated, season and set aside to cool.

Preheat the oven to 190 degrees Centigrade. Line three baking trays with baking parchment.

Remove the pastry from the fridge and cut into 12 portions.

Take one potion and on a floured surface roll out into a rough circle, around 12-15 cm diameter, spoon some of the meat into the middle and brush the edge with beaten egg.

Bring the sides up to meet in the middle and crimp with your fingers to seal.

Place the pasty on the prepared tray and repeat with the remaining pastry.

Brush all of the pasties with beaten egg and then bake for 30-35 mins until golden and crisp.

Baked Beef Curry With Cashew Cream and Coconut Milk

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I’m afraid that this is a totally unauthentic curry with little bits of everything in it but we really enjoy it!

The cashew cream is made from whizzing raw cashews and water and really does add a lovely richness to this dish.

Serves 10-12 and freezes really well.

To make it dairy free just use oil.

Ingredients

6 large tomatoes, quartered

2 thumb size pieces of fresh ginger, peeled and roughly chopped

4 large garlic cloves, roughly chopped

1 red onion, peeled and quartered

500mls water

3 x 5cm cinnamon sticks

5 whole cloves

80g ghee

1.7kg diced beef

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon cayenne

2 dried chillies

440mls coconut milk

270g raw cashews

500mls beef stock

salt and pepper

Method

Process the fresh tomatoes, ginger, garlic and onion with 100mls of the water. I use a stick blender.

Heat a large frying pan over a medium heat, add the ghee and once melted, pour in the tomato mixture.

Cook over a medium to high heat until the sauce has thickened and darkened, this can take 30-45 mins.

Pour the cooked tomato paste into a large oven proof casserole with a lid.

Heat the casserole over a medium heat and add the cinnamon, cloves, coriander, cumin, turmeric, cayenne, dried chillies, salt and pepper, mix well.

Turn the heat to high and add the beef, brown the meat.

Pour in the coconut milk and stock, process 150g cashews and 400mls of water, add this to the meat and stir well.

Cover and pop in the oven for 4 hours.

While the beef is cooking, heat a small frying pan over a medium heat and roast the remaining cashews. Allow to cool and then chop lightly.

Serve the beef with the roasted cashews sprinkled on top.

 

Con Queso Beef Chilli

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Oh dear, this is what happens when you fancy making some con queso dip and need to make some beef chilli for dinner!

The trick with this is having the oven low and slow so the cheese in the chilli doesn’t stick to the pan. Leftovers freeze well, in fact I always make double for the leftovers, just again, re heat very gently in the oven.

Serves 6.

Ingredients

50mls olive oil

1 onion, diced

2-3 cloves garlic, finely sliced

2 jalapeño chillies, deseeded and finely diced

1 tablespoon ground coriander

2 teaspoons ground cumin

2 chipotle chillies in adobe sauce

600g minced beef

400g tin chopped tomatoes

350mls sour cream

300g Cheddar cheese

125mls milk

420g tin kidney beans, drained and rinsed

Salt and pepper

Method

Preheat the oven to 140 degrees Centigrade.

In and oven proof pan, with a lid, heat the oil over a medium heat.

Add the onion, garlic and jalapeño chilli, cook until the onion is soft.

Add the coriander, cumin, chipotle chilli with adobe sauce and beef, increase the heat to high and brown the beef.

Add the tomatoes, sour cream, cheese and milk, stir well and season.

Cover the pan with a piece of baking parchment and the lid, pop in the oven.

Cook for 3 hours, add the beans and cook for a further hour, covered.

Beef Stew with Dumplings

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This is a very traditional stew or casserole with lots of names I suspect, brown stew, beef casserole, beef with onion gravy, nothing fancy, no wine or garlic, just simple flavours to make a delicious dinner. Leftover meat and sauce is perfect for a pie filling too, in fact, I always make double quantities so that half can go into small pies to be frozen for another day.

I have started adding dumplings to lots of my slow cooked meals to try and fill my boys up! While the oven is on I bake potatoes to go with this and have a rice pudding bubbling away on the bottom shelf too, there’s no point wasting the oven space!

Serves 10-12.

Ingredients

2kg beef, diced

splash of olive oil

3 large onions, sliced

1 tablespoon English mustard

3 tablespoons Worcestershire sauce

1.5 litres beef stock

50g cornflour

200mls water

a fresh herb bouquet garni, thyme, parsley, sage and rosemary tied together with kitchen string

3 large carrots, peeled and diced

Dumplings –

300g gluten free self raising flour

100g butter, cubed

250mls water or milk

Method

Preheat the oven to 160 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat.

Add the onions to the pan and cook until caramelised and golden, around 30mins.

Turn the heat up high and add the beef. Keep stirring it around until it is all sealed.

Pour in the stock, mustard and Worcestershire sauce.

Make a paste with the cornflour and water, pour into the sauce, stirring all of the time until thickened.

Add the bouquet garni and submerge in the sauce.

Cover and pop in the oven for 4 hours.

Towards the end of the four hours, make the dumplings.

Measure the flour into a large bowl, add the cubed butter and rub in.

Pour in the water and form gently into a dough.

Turn the oven up to 180 degrees Centigrade.

Remove the pan from the oven, uncover and drop spoonfuls of dough onto the surface of the stew.

Return to the oven, uncovered and bake for 25-35 mins.

Mexican Pulled Beef

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What can I say!

Falling apart beef, ideal for stuffing into burritos, tacos, pittas and dare I say, pies.

Slow cooking achieves the melt in the mouth texture and you just need tongs to serve as you pull it gently apart, top with a spoonful of the pan sauce, heaven!

Not too spicy but with a massive hit of flavour. The boys love this served with rice in a burrito with avocado and sour cream and for the gluten free option I have it with rice.

If you want, add 2-3 drained tins of black beans for the final 30-45 mins to make the meat go even further.

This quantity serves 12-14, I make this quantity and then  freeze half for an easy dinner another night.

Ingredients

2.5kg piece of beef, I use blade, cut into very large chunks, around 10cm

3 ancho chillies

100mls olive oil

6 onions, sliced

6 cloves garlic, chopped

120g chipotle chillies in adobe sauce, around 3 chillies and their sauce, diced

750mls passata or sieved tomatoes

500mls water

2 tablespoons dried oregano

2 tablespoons cocoa powder

3 tablespoons brown sugar

salt and pepper

Method

Preheat the oven to 150degrees Centigrade.

Boil the kettle, place the ancho chillies in a heat proof bowl, pour over the boiling water and allow to soak for 30mins. Once softened remove stem and seeds, dice roughly.

In a large oven proof, lidded pan, heat the oil and add the onions.

Cook the onion over a medium heat until soft and caramelised, around 30mins.

Add the garlic and cook for 10mins.

Pour in the passata, ancho chillies, chipotle chillies, water, oregano, cocoa, brown sugar, salt and pepper.

Bring up to the boil.

Add the beef to the pan. Stir well.

Cover the pan with a piece of overlapping baking parchment and then the lid.

Pop in the oven and cook for 4 hours.

Remove the lid and paper and allow to cook down, in the oven, for a further 30-45mins.

Pull the beef apart with forks or tongs and serve.

Corned Beef Meatloaf

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To make a change with leftover corned beef try making a loaf with it.

The trick with this loaf is that I start baking it in the tin and then turn it onto a baking sheet so that I can glaze a larger surface for extra crunch and sweetness.

Ingredients

1kg leftover cooked corned beef, shredded fairly finely

2 carrots, peeled and grated

2 onions, finely diced

4 tablespoons tomato ketchup

2 tablespoons Worcestershire sauce

2 cloves garlic, crushed

6 eggs, beaten

salt and pepper

GLAZE

6 tablespoons tomato ketchup

3 tablespoons maple syrup

2 tablespoons  Worcestershire sauce

Method

Preheat the oven to 180 degrees Centigrade. Line a 2lb loaf tin with baking parchment or a loaf tin liner.

In a large bowl, combine the meat loaf ingredients.

Press the meat loaf into the tin and smooth the surface.

Combine the glaze ingredients and brush a little, lightly, over the loaf.

Bake in the oven for 40 mins.

Line a baking sheet with baking parchment. Carefully, tip the loaf onto the baking sheet so the top now becomes the bottom.

Brush the top and sides of the loaf with the glaze.

Pop back in the oven for 20mins, re glaze and return to the oven for a further 10-15mins to crisp the glaze up.