Category: beef

Categories
beef cumin oregano paprika tomato

beef chilli

beef chilli

Sometimes you see a recipe on TV and you have to do it immediately. And so it was with Jamie Cooks Summer, where Jamie Oliver cruises around a festival and cooks a bit. He made a chilli with a big slab of brisket as opposed to mince, rubbed it with spices and then braised it in tomatoes for hours. Watching the tender meat pull apart with a spoon is guaranteed mouth-watering.

I couldn’t find reasonably priced brisket (what’s happened to the price of brisket?!) so I used a large chunk of casserole steak instead, which still gave the same loose texture and great taste. I also added peppers and kidney beans to mine to round it out a bit. I left out the absurd amount of chillies that Jamie puts in every recipe, but still left plenty of tongue-tickling heat in there. It’s a great fun recipe though and a big hit for a party.

Beef chilli (serves 6):

800g casserole steak, scored

Paprika

Oregano

Cumin

Chilli powder

2 tins of tomatoes

2 large onions, sliced

4 cloves garlic, minced

2 red peppers, sliced

1 tin kidney beans, drained

  1. Get a large lidded casserole dish on a low hob, and a large frying pan on a high heat with a splash of oil.
  2. Rub a dusting each of oregano, paprika, cumin and chill into the meat with a sprinkle of salt. Make sure it’s well massaged in and sear the meat all over in the frying pan to get a lovely spicy crust on it.
  3. While this is searing, add the tomatoes to the casserole and half as much water again. Remove the meat to the side for a minute while you fry the onions and garlic until softened, then chuck the onions, garlic, meat and peppers into the pan. Stick the lid on, turn the heat down and simmer for 2 hours.
  4. Add the beans and cook out for another hour, or until the beef just falls apart. Serve with wraps, guacamole, salsa and rice.
Categories
mushroom onion porcini rice steak thyme

porcini steak with mushroom camargue rice

It’s an idea that’s bubbled around my head for ages so when I saw this recipe for porcini mushroom rump on Michelle’s site that was the kick I needed to follow it through. And it was everything I imagined. The concentration of dried porcini in beef provides an umami kick that’s hard to beat. Combined with nutty, stock-infused rice this is a real treat.

Porcini steak with mushroom camargue rice (serves 2):

Handful of dried porcini mushrooms

Couple of sprigs of thyme leaves

½ an anchovy

2 x 300g rib-eye steaks

200g Camargue red rice

500ml beef stock

10 chestnut mushrooms, sliced

1 onion, sliced

1 clove of garlic, crushed

½ a lemon

  1. Put the porcini and thyme in a food processor and chop it until it’s as fine as you can get it. Add the anchovy and some black pepper and blitz a little more. Rub all over the steaks with a splash of olive oil and leave to marinate for a couple of hours or as long as you’ve got.
  2. Get the beef stock on to boil and add the rice. Simmer for 30 minutes until the rice is tender.
  3. 15 minutes before the rice is ready, sweat the sliced mushrooms and onion in a frying pan with a little oil. Toss occasionally until these are tender, then add the garlic.
  4. To cook the steak, brush off any loose rub ingredients while you get a griddle pan reallllly hot. When it’s smokin’, lay the steak on and cook for a couple of minutes on each side. Make sure you rest the steaks well for beautiful texture.
  5. While the steak rests drain the rice and toss together with the mushrooms and onions. Add a blast of lemon juice to lift it up.
  6. Add a sprinkle of smoked sea salt and a dash of extra virgin olive oil to the steak and serve with the rice.
Categories
beef carrots peas potatoes sweet potato

cottage pie with vegetable mash topping

I’ve been trying out Sainsbury’s ‘Feed Your Family for £50’ meal planner lately, and this recipe is a real crowd-pleaser: tasty mince with piles of mashy veg on top.

Have you tried any of the recipes or the whole Meal Plan? If so let Sainsbury’s know. Very soon they’ll be giving you the chance to win a £50 meal plan and put it to the test, feeding your family for a week, see the Sainsbury’s site and follow them on Facebook and Twitter for details.

Cottage pie with vegetable mash topping (serves 4):

1 onion, peeled & finely chopped

350g lean beef steak mince

400g sweet potatoes, peeled & cut into 4cm chunks

300g carrots, peeled & chopped

300g potatoes, peeled & cut into 4cm chunks

30g Butterlicious spread

380g Basics frozen British Garden peas

2 tablespoons olive oil

1 clove garlic, peeled & finely chopped

1 tablespoon tomato purée

1 teaspoon dried mixed herbs

200ml beef stock (1/2 stock cube)

  1. Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes. Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened. Add the peas at the last minute.
  2. Preheat the oven to 200ºC/180ºC fan/gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butterlicious.
  3. Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes until the top is crispy and browned.
Categories
beef burger crackers cumin mayonnaise nigella seeds

golden seeded burgers

Ryvita sent me some of their new Ryvita Crackers for Cheese recently. They’re in two flavours: golden rye and black pepper, and are apparently very low in calories. They’re very tasty and great with cheese. For more information, take a look at their Facebook page. But the sweet, almost honeyed flavour of the golden rye set me thinking…

I’ve used crackers in a burger mix before and they came out great, so I tried them here. And they work absolutely great, filling the mouth with rounded flavours, and combining with the warmth of the seeds for a really different tasting burger.

Golden seeded burgers (makes 6):

For the burgers:

6 Ryvita golden rye crackers

1 teaspoon nigella seeds

1 teaspoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon smoked sea salt

Few grinds of black pepper

2 tablespoons olive oil

500g beef mince

1 tablespoon mushroom ketchup

Oyster sauce

For the spicy mayo:

2 tablespoons mayonnaise

1 tablespoon tomato ketchup

A pinch of paprika

Juice of ½ lemon

  1. Combine the crackers, seeds, salt and pepper in a pestle and mortar and grind to dust. Mix with the oil, mince and mushroom ketchup and form into 6 even patties. Chill in the fridge for an hour before cooking to firm up.
  2. For the mayo, mix all the ingredients in a bowl and set to one side.
  3. To cook the burgers, get a griddle or frying pan very hot and grill the patties for 4 minutes on one side. Flip the burgers over and baste the cooked sides with a glaze of oyster sauce. Cook for a further 4 minutes (or until done as you like – note the burger will look very dark brown due to the seeds) and serve with mayo in a soft white bun.
Exit mobile version