Category Archives: beef

express espresso chilli

Posted by Gary in beef, chilli, coffee, cumin, espresso, garlic, onion

express espresso chilli

It’s long established that cocoa bean flavours work really well with chilli, such as mole, and coffee is often added out in Mid-West America to “a bowl of red”. So as part of the Lavazza Coffee, Set, Match challenge I thought I’d chuck some in a chilli today! It lends the spicy meat a dark and fruity tone, a really interesting character.

It was also handy using espresso for this chilli as this was all about speed: I got in late and needed to fix up a chilli on the quick. I used a couple of shortcuts to help me get there, caramelized onions and hot sauce to get me a few steps ahead.

To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter online at http://promotion.wimbledon.lavazza.com/ Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

Express espresso chilli (serves 4):

800g beef mince

200g caramelized onions

2 cloves of garlic

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chilli powder

100ml espresso coffee

1 tin tomatoes

200ml beef stock

  1. Get a large casserole pan really hot and add a splash of oil. Brown the mince, in batches if necessary. Add the onions, crush in the garlic and add the spices. Stir fry for a couple of minutes.
  2. Add the coffee, tomatoes and stock and bring to the boil. Lower the heat, pop on a lid and simmer for about 20 -30 minutes until thick, rich and tasty – you may need to add a little salt or vinegar to balance out the flavours (or more chilli if you’re so inclined). Serve with flour tortillas, creme fraiche and a zingy salsa.

burger with red onion and red wine sauce

Posted by Gary in beef, burger, food, potatoes, red onion, stock, wine and tagged with

burger with red onion and red wine sauce and saute potatoes

There’s always room on the cookbook shelf for someone offering midweek family meals done in an interesting way. And that’s the motto of Alex Mackay’s new book Everybody, Everyday. The premise is presented simply: take one mother component or recipe and then spin it off half-a-dozen ways. It means it encourages you to use a familiar thing, such as pesto, and find new culinary homes for it. The book also has other dimensions, encouraging family food and how to prepare the same meal for toddlers. As someone always trying to think of new things to cook a littl’un the ideas are very welcome. Handily (uniquely?) the recipes are all for 2 people, the usual amount I cook for, and makes it super-easy to multiply up. Nothing is super fancy or cheffy but there are a few subtle restaurant-style tricks to lift your cooking, such as draining off fat but basting in butter for a finishing glaze. There’s plenty of inspiration to be had.

There are a few downsides to the recipes I’ve tried so far though: the recipes take a while. I can be nippy in the kitchen when I want to be, but I’m taking an hour on each one so far. And they use pans by the bucket, plenty of hob-juggling required which requires good planning or washing up inbetween. Some of the recipes have got the odd text error in as well which is a shame. Don’t let that detract from the great inspiration on offer though, each recipe I’ve cooked so far has been packed with flavour and extremely tasty. Like this one – a minced beef patty, topped with a glossy and rich meaty gravy and served with crisp saute potatoes. Delicious!

Burger with red onion and red wine sauce (serves 2):

60g butter

1 red onion, peeled and sliced

1 tablespoon balsamic vinegar

1 tablespoon dark soy sauce

250ml red wine

200ml beef stock

300g new potatoes, halved

Chopped parsley

350g beef mince

4 teaspoons Dijon mustard

  1. Preheat the oven to it’s lowest setting and get the kettle on. Let’s start the sauce.
  2. Fry 10g of butter with the onion, vinegar, soy and with 3 tablespoons water over a medium heat, covered for about 8 minutes. Take the lid off and crank up the heat, then add the wine until reduced by three quarters. Then add the stock and reduce by about two thirds. Turn off the heat.
  3. While this is going on, simmer the potatoes for 12 minutes in salted boiling water. Drain and leave to steam for a few minutes.
  4. Get a frying pan on really hot and add a splash of oil. Lower the heat, add the potatoes cut side down and fry for 5 or so minutes until golden. Turn off the heat, drain off the fat, then toss the potatoes in 10g of butter, a sprinkle of sea salt and some chopped parsley. Pop in the oven to keep warm.
  5. Mix the mince with the mustard and a pinch of salt and form into 2 burgers. Fry in a little oil over a medium heat for a couple minutes on each side. Again drain the fat and toss with 10g butter and leave to rest for a couple of minutes while you reheat the sauce. Bring the sauce back to the boil and stir in the rest of the butter, seasoning if necessary. Serve and devour!

beef in beer

Posted by Gary in beef, beer, casserole, food

beef in beer

I don’t often go for beer-driven casseroles. But the nice people at Le Creuset asked me if I’d try this recipe out. Being a massive fan of the volcanic orange cookware I’m happy to give it a go. And it’s what you want out of a February stew – rich and savoury, with meaty, comforting warmth. Served with mash it’s just what this time of year needs.

Beef in beer (serves 4):

1kg beef chuck, in 5cm chunks

2 large onions, thinly sliced

2 garlic cloves, thinly sliced

450g carrots, thickly sliced

3 tablespoons vegetable oil

A few sprigs of fresh thyme, parsley and rosemary

2 bay leaves

750ml ale or beer – Lager or Pale Ale Or Guinness

40g pearl barley

200g mushrooms, quartered

  1. Preheat the oven to 140°C.
  2. Heat a little oil in a large casserole dish and brown the beef evenly over a high heat. Leave the beef to one side and add the onions, carrots, garlic and fry gently for a couple of minutes until softened. Put the beef back in the pot and add all the other ingredients and a mugful of water. Cover and put in the oven for 3 to 4 hours, or until the beef is tender. Serve with fluffy mash.

Yes, there is a link up there which I was asked if I would put in – and being such a big fan of Le Cresuet I obliged. I received nothing in return for it, I’m just happy to support a brand I believe in.

beef stroganoff

Posted by Gary in beef, food, gherkin, mushroom, rice, sour cream and tagged with

beef stroganoff

I must have made beef stroganoff to a different recipe each time I’ve made it. There’s always beef, always mushrooms, always paprika and a creamy element. But like many of the best recipes, once you hit the familiar targets the rest falls where it may.

I’ve tried this version from Lawrence Keogh on Saturday Kitchen. The key here is the acidity brought by the white wine vinegar and white wine, which gives you a great contrast against the cream. This dish has everything going for it, a sharp-creamy sauce, crunchy pickles, tender meat – what a treat.

Adapted from Lawrence Keogh’s recipe. His recipe calls for a pilaff too, I sped it up by using plain boiled rice on the side

Beef stroganoff (serves 4):

450g rump steak pounded thin and cut into long strips

2 teaspoons sweet paprika

2 tablespoons vegetable oil

30g butter

½ onion, finely chopped

150g button mushrooms, sliced

1 teaspoon tomato purée

50ml white wine vinegar

75ml white wine

200ml double cream

A few slices of gherkin, julienned

125ml sour cream

Flat leaf parsley, finely chopped

1 pinch sweet paprika

  1. Sprinkle the beef strips with the paprika and season with salt and pepper.
  2. Heat a large frying pan with the vegetable oil. Colour the beef as quickly as possible, making sure you keep them as rare as possible, then tip the meat into a colander, reserving any juices that drain off.
  3. Using the same pan, turn the heat down and add the butter, onion and mushrooms and cook for one minute.
  4. Add the tomato purée and cook for few more minutes, stirring the ingredients together. Turn the heat up again and add the white wine vinegar. Cook until completely evaporated.
  5. Add the white wine and cook until reduced by half then pour in the double cream, bring to a boil, and season with salt and  pepper.
  6. Turn off the heat and tip in the beef and juices. Stir through to warm.
  7. To serve, pour the stroganoff into a large warmed serving dish and sprinkle with dill pickle. Drizzle the sour cream over the top then sprinkle with chopped parsley and dust with paprika. Serve with rice.

heston blumenthal’s beef and dijon mustard sauce

Posted by Gary in beef, food, ingredients, mustard and tagged with

heston at waitrose beef and dijon mustard sauce

I took a rare trip to Waitrose armed with gift vouchers, which meant I could spoil myself a bit buying things I wouldn’t usually reach for. I picked up some of this which at £2.29 for a little sachet of sauce is bit pricey. I picked up some sirloin steak too and thought it would be a good match. So I pan-fried the steak and while it rested warmed the sauce through in the same pan, and served it with some potato wedges.

Stone me it was good. Lick-the-plate good. A smooth mustardy flavour but packing seven shades of umami moreishness with each mouthful. According to the man himself it’s a version of sauce Robert bolstered by one of Heston’s favourite ingredients, konbu. I’d love to try making this at home sometime, but if I couldn’t be bothered I’ve been convinced this is worth the money for a special dinner.

beef and mushroom pie

Posted by Gary in beef, food, mushroom, pastry, pie, red onion

beef brisket and mushroom pie with suet pastry

This recipe is something of a tribute; a dedication to a fine pub near where I work that serves the best pies. So good in fact that a colleague’s daughters plead to go to the “pie pub please”. The Royal Oak Grill in Woodham Mortimer serves up a fine menu of traditional pub fare. As a workplace we’ve celebrated many a birthday, leaving do or just a Friday lunch out that way.

Once I enjoyed a very good pie, quite dry inside but packed with rich beef and served with a tasty gravy. This is my go at that.

Beef and mushroom pie (serves 6):

1kg beef brisket

2 red onions, sliced

500g mushrooms, halved

1 sprig of rosemary, leaves picked and finely chopped

4 cloves garlic, peeled

½ pint boiling beef stock

3 tablespoons mushroom ketchup

For the pastry:

300g plain flour

100g suet

100g butter

1 egg, beaten

  1. Get your slow cooker on to warm up, and a frying pan over a high heat.
  2. Season the brisket well all over and add to the pan. Sear on all sides then transfer to the slow cooker.
  3. Add the onions, rosemary and garlic to the pan with a splash of oil and as they start to colour add to the slow cooker along with the rest of the ingredients. Leave to tick away for 7 hours, or until the beef falls apart. Leave to cool for half an hour in the pot to relax.
  4. For the pastry, combine the flour, suet and butter with a pinch of salt and rub together to form breadcrumbs. Add 125ml cold water to bring together, wrap in clingfilm and pop in the fridge until needed.
  5. Preheat the oven to 180°C. Remove the meat and strain the liquor off into a saucepan. Shred the meat with two forks, discarding any fatty bits, and pop into a pie dish along with cooked onions and mushrooms. Roll out the pastry to 5mm thick and layer over the pie filling. Brush with the egg and bake for 30 minutes or until browned and luvverly.
  6. While the pie cooks, put the strained sauce over a high heat and get bubbling. Check for seasoning. If it looks like it’s not going to be as thick as you would like, whisk in a beurre meunière (a tablespoon each of butter and flour mixed together). Carve up the pie, ladle over gravy and serve with mash, carrots and broccoli.

11 minute chilli

Posted by Gary in beef, chilli, coriander, cumin, food, onion, oregano, tomato

11 minute chilli con carne

I’m a big fan of chilli, I’ve probably cooked it more than anything else. I particularly like ones that sit there and blip away under their own steam for hours. I was looking forward to cooking a chilli tonight.

But I’d had a rotten evening. Little Miss Spud was rotten sick and was in no mood for going to bed. There were many changes of clothes (for me and her), things to wash, bottles to fetch… Eventually she dozed off, and it was time to cook. I reached for the takeaway menus… but didn’t. I had planned on doing a chilli and gosh darnit, a chilli I was going to make.

I floated the idea on Twitter about cooking a chilli in 10 minutes. “Not enough time”, scoffed Gary Dickenson. “It can’t be done!” wailed Food Urchin. “Keep us posted” urged Simon Loves Food. Well, that was that – no turning back now. I had to do it.

The problem is to develop those flavours does take time. There needed to be some sneaky shortcuts in there to amp it up and cut down the cooking time, hence the ingredients list is fairly long – but generally full of store cupboard stuff. The hard bit is that it’s one of those dishes where you keep adding stuff but by bit and each part needs to come back to the simmer. So I drew together some ideas that I’ve flirted with before: frying mince to release the oils and then add the onion to that, and creating a thick tomato paste packed with flavourings to form a flavour base. So I cooked these parts separately and combined them at the end.

And I have to say it was really tasty, and really worth it. Of course it’s not the same as a slow-simmered chilli ticking away for hours, and it would’ve been nice to stick some kidney beans in there (I just didn’t have any to hand) to nod back to the ‘usual’ recipe. But it’s a good alternative and great for busy weekday evenings. Oh, and it came out at 11 minutes rather than 10, but I can live with that.

11 minute chilli (serves 2):

400g beef mince

Two cloves of garlic, crushed

1 tin of tomatoes

1 tablespoon tomato puree

1 teaspoon smoked paprika

1 onion, peeled and sliced into half-moons

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon chilli powder

1/2 teaspoon oregano

A large handful of tortilla chips

150ml boiling hot beef stock

Mushroom ketchup

Frank’s Red Hot Sauce (or other chilli sauce you like)

  1. Preheat your oven to top whack, and get two frying pans over a high heat.
  2. Add a splash of oil to both pans. Pop the mince in one of them and let sizzle and stir occasionally to colour all over. Meanwhile in the other pan crush in the garlic and 10 seconds later throw in the tomatoes, puree, and paprika. Keep stirring this too when you have a minute. Both pans should be bubbling fairly furiously.
  3. When the mince is coloured all over it will probably have released some fat. Throw the onions into this along with the cumin, coriander, chilli powder and oregano. Add a pinch of salt and keep stirring.
  4. Scatter the tortilla chips in one layer and pop in the oven for a couple of minutes to warm through and become really brittle.
  5. Now add the beef stock to the mince and again keep stirring and shaking. By now the tomato paste should be quite thick and pulpy, so add this to the mince mixture.
  6. Keep the heat high as you bring it all together and allow it to reduce naturally. Add a shake or two of both mushroom ketchup and hot sauce and check for seasoning. When you’re happy with it serve with the tortillas, grated cheese, soured cream, guacamole, etc. etc. whatever things you like to serve with chilli.

worcestershire sauce brisket

Posted by Gary in beef, food, worcestershire sauce and tagged with

worcestershire sauce brisket

I’m crazy about brisket recipes. Just leaving that juicy, flavour-packed meat to simmer away until it pulls apart into those flakes is just irresistible. I just had to give this recipe a go when I saw it in Jamie’s Great Britain.

…And what a disappointment. The texture was beautiful, really tender, but the flavour was frankly medicinal. Definitely a case of too much of a good thing.

Jamie serves his in a sandwich with pickled cucumber, I served mine more as a traditional roast.

Worcestershire sauce-marinated brisket (serves 6 – 8):

1kg beef brisket

2 onions, sliced

1 x 150ml bottle of Worcestershire sauce

1 stick of celery, sliced

  1. Chuck everything in a large casserole dish. Bring to the boil, turn the heat down and simmer for 4 hours until the meat pulls apart. Allow to cool slightly in the broth before serving.

kate & wills jamie oliver beef pie

Posted by Gary in bay, beef, food, pearl barley, pie, rosemary, stock and tagged with

kate and wills beef pie

Y’know when Jamie’s on his thing? Going for it like a nutter and saying this recipe is the best thing ever? Well I got caught up in his craziness and decided to make this, the kitchen sink of beef pies. I made a tiny change in substituting stout for red wine (can’t abide beer / lager etc in pies – beer batter on fish is just vile) but other than that it’s the same.

This recipe from Jamie’s Great Britain is just OK – yes, a decent beef stew with a pastry lid but no more than that. I was quite disappointed all told, I was expecting fireworks but ended up with a perfectly OK pie.

Good, but not worth making again.

PS. A big shout out to Farmer’s Choice for their excellent casserole beef though – meltingly tender and full of flavour.

Kate & Wills’s Wedding Pie (serves 6):

2 sprigs rosemary, leaves picked

2 bay leaves

2 red onions, peeled and sliced

500g casserole beef, diced

1 tablespoon tomato puree

200ml red wine

1 tablespoon flour

750ml beef stock

70g pearl barley

1 teaspoon English mustard

2 tablespoons Worcestershire sauce

50g Cheddar cheese, grated

For the pastry:

150g plain flour

50g suet

50 balt

1 egg, beaten

  1. Put a large casserole pan over a high heat and add some olive oil. Toss in the herbs, onions and meat with a little seasoning. Mix well and cook for 10 minutes.
  2. Add the tomato puree, wine, flour and stock and bring to a simmer. Turn the heat down low, stuff the lid on and cook for an hour. Then add the pearl barley and leave for another hour. Remove the lid and simmer for another 30 minutes. Add the mustard, Worcestershire sauce and cheese and check the seasoning. Leave to cool while you make the pastry.
  3. Rub the flour, suet and butter together until it resembles breadcrumbs. Stir in 60ml cold water and bring it together. Wrap in clingfilm and refrigerate for half an hour.
  4. Preheat the oven to 180°C. Ladle the stew into a deep pie dish. Roll out the pastry to about 1cm thick and cover the pie dish. Brush over the egg wash and bake for about 45 minutes, or until the pastry is golden.

steak

Posted by Gary in beef

farmer's choice sirloin steak resting

Few things in food get me more excited than a lovely piece of steak. And this sirloin steak from Farmer’s Choice is an excellent specimen. Based in Fareham Farmer’s Choice have been providing free range meat for over 20 years. They kindly sent me a selection of products to try all individually frozen so it’s really convenient to get as much or as little out as you need for dinner.

farmer's choice sirloinYou can see how good it is raw; marbled and ruddy brown, with a loose flaking texture. When cooking I added the bare minimum of flavourings so the natural taste of the beef could come through. And it was a really tasty piece of meat, strong and savoury with crispy yellow fat.  Usually I buy rump for economy so to have sirloin was a bit of a treat.

If you struggle with steak, you can read 1,000 words I wrote about it previously, or distill it to a few simple rules: really high heat, let it rest, and buy really great meat.

Steak (serves 2):

2 x 400g sirloin steaks

¼ beef stock cube

  1. An hour before you want to cook, get the steak out of the fridge. You’re not going to cook the steak for very long even if you like it charred, so allow it to come up to room temperature first.
  2. Fifteen minutes before you want to cook, get your frying pan on super-hot, as high as it will go. You may wish to temporarily remove the battery from your smoke alarm (but don’t forget to put it back in, I’d feel terribly guilty if you didn’t). Also put your oven on 150°C and pop an ovenproof plate in there to warm up.
  3. Crumble up the stock cube and rub liberally all over the meat. Shake over some olive oil and wait for your pan to start shimmering. Lower them in and just leave them be for a few minutes.
  4. Flip them over and cook for a further couple of minutes. Doneness is up to you and the best way to figure it out is to press the meat in the pan with your finger and feel how bouncy it still is. After cooking a few steaks this will become your best guide for how done they are.
  5. When done, turn your oven off and carefully remove the plate and plonk the steaks on that. Leave for about five minutes.
  6. While the steaks rest, add about 100ml of water to your pan and use a wooden spoon to scrape at the crusty bits. After a few minutes’ bubbling this will reduce to a syrupy consistency, at which point serve up your steaks and pour this beefy nirvana over your meat.