Category: beef

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beef chilli coffee cumin espresso garlic onion

express espresso chilli

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.
Categories
beef burger food potatoes red onion stock wine

burger with red onion and red wine sauce

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: some of the recipes take a while. I can be nippy in the kitchen when I want to be, but I’m taking nearly 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. 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!
Categories
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.

Categories
beef food gherkin mushroom rice sour cream

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.
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