Beef Beaujolais

Beef Beaujolais

A very comforting weekend supper – Beef Beaujolais was a firm favourite whilst growing up and brings back fond memories of winter suppers in front of the fire!

This super easy stew can be made in advance and reheated for a quick meal – I use rump steak if in a hurry but its even better if you can take your time and slow cook a braising cut of beef.

Best served with buttery mashed potatoes.

Beef Beaujolais
Serves 4

Ingredients:
3 Onions, Sliced
1kg Diced Rump Steak
2tbsp Corn Flour
50g Unsalted Butter
5 Rashers Smoked Bacon, Diced
200g Mushrooms, Sliced
2 Garlic Cloves, Crushed
1 Bouquet Garni (Thyme, Parsley and Bay)
1 Bottle (750ml) Beaujolais

Method:

1) Pre heat the oven to 180C. Place a large casserole over a medium heat and add the butter. Coat the meat in the flour and brown well in batches, set aside. Add the onions and bacon and cook for around 10 minutes until they begin to colour. Add the mushrooms and garlic and continue to cook for 5 minutes.

2) Add the Bouquet Garni and the browned meat to the casserole. Turn up the heat and add the bottle of Beaujolais. Bring to a simmer and cover. Transfer to the oven and cook for 2 hours, stirring occasionally.

3) Once cooked, remove from the oven and allow to stand for 10 minutes before serving. Alternatively allow to cool and transfer to the fridge until ready to reheat.

Enjoy!

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Bajan Beef Curry

Bajan Beef Curry

A vibrant sweet and sour curry packed full of caribbean flavour! Fresh pineapple cuts through the heat of cayenne and scotch bonnet whilst diced potato adds bulk.

Using diced rump steak ensures the curry cooks quickly and the meat is super tender. This curry is best served with spiced rice and rotis.

Bajan Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 4tsp Cumin Seeds, 4tsp Coriander Seeds, 3tsp Fenugreek, 3tsp Ground Turmeric, 2tsp Ground Allspice, 2tsp Cayenne Pepper, 4 Cardamom Pods

For the Curry: 800g Diced Steak, 2 Potatoes (Peeled and Diced), 1 Large Onion (Sliced), 2 Garlic Cloves (Crushed), 1 Beef Tomato (Diced), 1/2 Scotch Bonnet Chilli (Diced), 125ml Vegetable Stock, 250ml Coconut Milk, 2 Cinnamon Sticks, 2 Star Anise, Juice + Zest 1 Lime, 1tsp Cracked Black Pepper, 1/2 tsp Sea Salt, 1/2 Pineapple (Diced), 6 Spring Onions (Chopped)

Method:

1) Firstly make the curry powder by dry frying the spices for 1 minute. Transfer to a spice grinder and grind to a fine powder. Combine with the diced beef and allow to marinade for at least 4 hours in the fridge.

2) Heat a little oil in a large casserole over a high heat. Brown the diced beef in batches until well browned – set aside. Fry the onions and garlic in a little oil over a medium heat for 5 minutes until soft. Return the meat to the casserole dish.

3) Add the diced tomato, cinnamon stick, star anise, diced chilli, black pepper, coconut milk and vegetable stock. Bring to the boil and reduce the heat to a light simmer. Cook, uncovered for 1/2 – 2 hours or until the meat is tender.

4) 30 minutes before the end of cooking add the diced potato and continue to cook. Before serving stir in the diced pineapple, spring onion, lime juice and zest and season to taste with a little salt.

Enjoy!

Shaking Beef

Shaking Beef

After eating shaking beef (or weeping tiger) at countless restaurants it has been on my ‘must cook’ list for some considerable time.

Fillet steak is marinaded in a super-savoury mix of oyster sauce, soy sauce, sesame oil and lime juice before being charred on the grill and served with a super hot chilli sauce.

Best served with jasmine rice and a large glass of water!

Shaking Beef
Serves 2

Ingredients:

For the Beef: 2 x 8oz Fillet Steaks (Fully Trimmed), 3tbsp Oyster Sauce, 2tbsp Sesame Oil, 3tbsp Light Soy Sauce, Juice and Zest 1 Lime, 2tsp Chilli Flakes, 1 Garlic Clove (Crushed)

For the Sauce: 50g Caster Sugar, 3tbsp Rice Wine Vinegar, 4tbsp Water, 3 Hot Red Chillies (Sliced)

Method:

1) Combine the oyster sauce, sesame oil, soy sauce, chilli flakes, garlic and lime juice in a bowl. Add the fillet steaks and cover in the marinade. Marinade in the fridge for at least 3 hours or preferably overnight.

2) To prepare the sauce, combine the sugar and vinegar in a saucepan with the water and bring to the boil over a low heat to dissolve the sugar. Remove from the heat and add the chillies – allow to cool. This can be kept at room temperature until ready to serve.

3) Remove the steaks from the marinade and sear on a griddle over a high heat. Baste occasionally with the excess marinade towards the end of cooking. Sear for around 3 minutes each side or until cooked to your liking. Once cooked, remove from the heat, cover and allow to rest for 10 minutes.

4) To serve, slice the steak and top with some of the sliced chilli from the sauce. Serve the extra sauce on the side with some jasmine rice.

Enjoy!

Rump Steak Burgers

Rump Steak Burgers
 
A great beef burger is a thing of beauty – yet it is very difficult to get right. There are countless burger blends which all promise to make the best burger. For the sake of simplicity and cost it is all too easy to dispense with these blends and use standard ground or minced beef.

However, using pure minced beef rump makes a truly delicious burger and is incredibly simple – requiring no weighing and blending of different minced cuts. Not only does rump have great depth of flavour, it contains the perfect fat content to make your burgers super juicy. Ask your butcher to mince whole cuts of untrimmed rump (including the back fat) and the results will impress.

Rump Steak Burgers
Serves 4-6

Ingredients:
1kg Minced Rump
Sea Salt
Freshly Ground Black Pepper
Olive Oil

Method:

1) Pat the meat out on a large chopping board. Season generously with sea salt (to taste). Gently fold the minced rump to incorporate the salt, being careful not to over handle or compress.

2) Shape the mince into large burgers, around 6-8oz in weight – don’t press the burger into shape as this will destroy its texture.

3) Heat a large frying pan over a high heat. Add a good splash of olive oil and cook the burgers for around 5 minutes each side or until cooked to your liking.

Enjoy!

Oxtail Croquettes (Sous Vide)

Sous Vide Beef Fillet & Tail

 

This dish was a real labour of love! I was determined to use oxtail in something other than a casserole or stew and croquettes fitted the bill perfectly when I had some beautiful fillet in the fridge.

These croquettes do take considerable time and effort to make, but you will be rewarded with the most succulent meat encased in a deliciously crisp shell.

The oxtail was cooked sous vide for 12 hours at 82 degrees C before being shredded and combined with a little seasoning and chives.

The croquettes were fantastic with some slow-cooked caramelised onions but would make an amazing base for a rich risotto!

I paired the croquettes with sous vide beef fillet (56 degrees C for 1 hour), watercress emulsion, carrot purée, braised leek, caramelised onions and port reduction.

Oxtail Croquettes
Serves 4

Ingredients:
1 Oxtail – Cut into sections
1 Garlic Clove
1 Bay Leaf
2 Thyme Sprigs
2 Tbsp Chopped Chives
Salt and Pepper
Plain Flour
Beaten Egg
Panko Breadcrumbs

Method:

1) Vacuum pack the oxtail with the garlic, bay leaf and thyme. Sous Vide at 82C for 12 hours.

2) Remove from the water bath and shred the meat. Combine with the chopped chives and season well with salt and pepper. Transfer the shredded oxtail onto a large piece of cling film and roll into a thin log. Chill in the fridge overnight.

3) Pre heat a fryer to 190C. Remove the oxtail from the fridge and cut into equal sections around 3-4cm in length. Remove the cling film. Dust the oxtail pieces with flour and roll in the beaten egg. Roll each section in panko breadcrumbs.

4) Fry at 190C for 2-3 minutes until golden brown.

Enjoy!

Thai Beef Curry

 

Thai Beef Curry was one of the first dishes I ever attempted to properly cook, from scratch. Despite never visiting the country, Thai is fast becoming one of my favourite class of foods (as I am sure it is for many).

The fragrant mix of sweet, salt and sour with a big punch of chilli wakens the palate in a flash. It is essential that this curry is made fresh – freshness is the very essence of thai cooking. By preparing everything just before finishing, you can be assured that the fragrance of the lemongrass and ginger will not be lost.

I have used ginger instead of galangal in this recipe as I have had problems sourcing the latter – but by all means use galangal if it is available. This is a fairly simple version of thai curry, which is neither strictly green or red!

Thai Beef Curry
Serves 4

Ingredients:

For the Paste: Large Handful Coriander Stalks, 2 Garlic Cloves, 1 Red Onion, 1 inch Ginger Peeled, 2 Birds Eye Chillies (or to taste), Juice + Zest 1 Lime, 1tsp Palm Sugar, 1tsp Fish Sauce, 1tbsp Kaffir Lime Leaves, Handful Thai Basil (or normal), 1tsp Salt.

To Finish: 600g Rump Steak Stripped, 200g Green Beans Halved, 1 Tin Coconut Milk, Lime Juice (to taste), Salt (to taste), Handful Chopped Coriander.

Method:
1) To make the paste, place all the ingredients in a small food processor or spice grinder with a splash of vegetable oil and blend for a few minutes to a fine paste.
2) Place a large pan or wok on a high heat. Fry the paste in a little vegetable oil for 2 minutes.
3) Add the beef and fry for 2-3 minutes, turning frequently. Add the green beans.
4) Add the coconut milk and stir. Add lime juice and salt to taste. Cook for 2-5 minutes until warmed through.
5) Stir through the chopped coriander and serve.

Best served with jasmine rice and a simple cucumber salad.

The Perfect Chilli

 

I have been eating my way around London for the last week (reviews to follow) hence the lack of posts!

When I returned home, stuffed and bleary-eyed, all I wanted was a big bowl of comforting chilli. Since the publication of ‘Heston Blumenthal at Home’ my chilli has been subject to extensive alteration. No tinned tomatoes here – fresh tomatoes are cooked down to impart a wonderful richness, aided by the addition of spiced butter.

I have adapted the recipe to make it easier for a mid-week supper. Many of the elements can be prepared in advance then added to the chilli before serving. I usually make everything a day in advance – allowing the flavours to develop overnight.

 

The Perfect Chilli
Serves 4 (Healthy Appetites!)

Ingredients:

For the Chilli: 500g Finely Minced Beef, 1 Large Onion Diced, 1 Star Anise, 1 Large Carrot Diced, 2 Cloves Garlic Crushed, 1 Green Chilli Diced, 1tbsp Tomato Purée, 500g Cherry Tomatoes, 3 Large Tomatoes Diced, 350ml Red Wine, 500ml Beef Stock, 2tbsp Spiced Butter

For the Spiced Butter: 125g Unsalted Butter Softened, 1tsp Tomato Ketchup, 2tsp Ground Cumin, 1tsp Hot Chili Powder, 2tsp Smoked Paprika, 1tsp Worcestershire Sauce

To Finish: 1 Can Red Kidney Beans Washed, 2 Limes Juice & Zest, 3 Red Peppers (De-seeded, Roasted, Peeled then Chopped), Spiced Butter, Salt & Pepper, Grated Mature White Cheese, Soured Cream

Method:

1) Cook the cherry tomatoes in a little water in a covered saucepan on a medium heat for around 30 minutes, or until the tomatoes start to break down. Remove the lid and cook on low until most of the liquid has evaporated. Set aside.

3) Meanwhile, make the spiced butter. Fry the ground cumin and chilli in a little olive oil for a minute. Add all the ingredients to the butter and combine thoroughly. Wrap the butter in cling film and shape in to a log. Store the butter in the freezer.

3) Place a large saucepan (I used a Le Creuset casserole pan) on a high heat. Brown the meat thoroughly in a little olive oil. Remove the meat from the pan and set aside. Deglaze the pan with a little water.

4) Sweat the onion, carrot, garlic and green chilli in a little olive oil for 10 minutes. Add the star anise and tomato purée and cook for a further 5 minutes. Turn the heat up high, pour in the red wine and allow to reduce by two-thirds. Remove the star anise.

5) Add the browned mince, beef stock, cooked tomatoes, diced raw tomatoes and spiced butter. Cook uncovered on a low heat for around 2 hours, stirring occasionally. It is ready when most of the liquid has evaporated. You can now store this in the fridge, ready to be finished the following day.

6) To finish, add the kidney beans to the chilli mixture and cook for 5 minutes. Stir in the lime juice and zest and red peppers. Add more spiced butter and seasoning to taste.

7) Serve with grated cheese, soured cream and some long grain rice.