Category: steak

Categories
beef mushroom pie steak stock

steak and mushroom pie

steak and mushroom pie

I possess the world’s worst hands for handling pastry. Fact. These hot hams won’t be churning out mille feuille any time soon.

So I tried my best at one of these recipe ideas from BakingMad using simple old short crust. I made a few changes to make sure the meat was completely tender and gave it a cheese-flavoured savoury pastry that just finished it off nicely. I handled the dough as little as possible and it seemed to turn out OK. It made a rich, savoury stewy pie that left me licking the bowl.

I’ve freezed a whole bunch of it so I can look forward to more pies over the next few weeks.

Based on a recipe from Baking Mad

Steak and mushroom pie (makes 6 individual pies):

For the pastry

250g plain white flour

100g cold butter, diced

25g cheddar, grated

1 egg, beaten

Splash of milk

For the filling

1kg casserole beef (such as braising, shin, blade), diced

1 onion, thickly sliced

2 carrots, peeled and sliced

2 tablespoons flour

500ml beef stock

2 tablespoons Worcestershire sauce

400g mushrooms, thickly sliced

  1. First make the pastry. Rub the butter into the flour until it resembles breadcrumbs. Stir in the cheese, then add the egg and enough milk to bring it all together. Try not to mess about with it too much, but press enough so that it comes together. When it forms a ball wrap in cling film and store in the fridge until you’re ready to use it.
  2. Get a large lidded casserole on a high heat, add a splash of oil and brown the beef all over. Do this in batches as necessary so as not to crowd the pan.
  3. Lower the heat and add the onions and carrots. Cook until the onions are lightly browned, then stir in the flour. After a minute put the heat back up and add a little of the stock, scraping up all the crusty bits from the bottom of the pan. Add the remaining stock and all the other ingredients, pop a lid on and leave to simmer for about 2 hours, or until the beef is tender. If it’s a little watery at this point, take the lid off and ramp the heat up to reduce it down.
  4. Spoon the beef filling into dishes you’ll eventually cook the pies in. Allow to cool before adding the pastry, otherwise it’ll be all soggy underneath (eurgh).
  5. Roll out the pastry as thin as you like and press on to your pie dishes. Press around the edges with a fork and slash the middle to allow the steam to escape. At this point you can freeze the pies (defrost thoroughly before baking).
  6. If you’re eating now, get the oven on 180°C and brush the pies with milk. Bake for 30 mins or until the pastry is golden and risen.
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 egg food noodles onion peppers spinach steak

jap chae

Following my first brush with Korean BBQ, subsequent egging on from gourmet traveller, and inspiration from Judy Joo, I knew my second dish had to be Jap Chae.

I took a good look at Judy Joo’s recipe, and dived into the challenge. Being a forthright so-and-so, I made a few adjustments. I understand they are at the heart of the dish but I had no chance of finding dangmyeon, or sweet potato vermicelli, in my corner of Essex. It’s hard enough finding an Asian store of any description, so I hope the panel will forgive me substituting fine egg noodles (if I ever see some on my travels, I will grab them and give ’em a try). On a more personal level, I love it when beef has that black-brown seared crust on, and worried that this recipe might lose it. So I chose to sear the beef very quickly over very high heat, then leave it to rest alongside the omelette before adding back at the end. By resting it here, those lovely steak juices would wander off and get leeched by the egg, so double win there.

All told, it was a lovely plate of noodles. Dark and rich, with plenty of fresh vegetable crunch. The omelette and beef were nice little nuggets of treasure hidden away amongst it all. Thanks guys! So what’s next?

Jap chae (serves 2):

200g rump steak, thinly sliced

For the marinade:

1 teaspoon sugar

1 tablespoon soy sauce

2 tablespoons mirin

1 teaspoon sesame oil

1 teaspoon sesame seeds

For the noodles:

2 nests fine egg noodles, broken up

2 tbsp soy sauce

Everything else:

2 eggs, beaten

1 large onion, sliced

4 cloves garlic, crushed

1 small red onion, sliced

1 small carrot, julienned

12 oyster mushrooms, sliced

½ red pepper, julienned

Handful baby spinach leaves

1 tablespoon toasted sesame seeds, crushed

3 tablespoons sesame oil

2 tablespoons soy sauce

  1. Mix the marinade ingredients together, pour over the steak and leave for at least half an hour.
  2. Boil the noodles as per packet instructions, drain and rinse through with plenty of cold water. When cool to the touch pour over the soy and let it soak in.
  3. Get a pan on medium low and spread the egg thinly over the base of the pan. When it sets flip it over, cook briefly, roll it up and put to one side.
  4. Get the pan up to ferocious heat and add a splash of oil. Sear the beef quickly for about 45 seconds on either side and remove to the same plate as the omelette to rest while you get on with everything else. (I couldn’t bear to lose that leftover marinade so poured it over the resting noodles).
  5. Keep the heat high and add the onion and garlic and cook for 3 minutes. Keep it moving the whole time and it shouldn’t catch. Add the red onion, carrot, mushrooms and pepper and continue stir-frying at pace. Fry for 3 – 4 minutes more until they vegetables start to go tender, then add the spinach and beef. Slice the omelette into strips and add those too along with the noodles and the rest of the ingredients.
  6. Cook for another minute or two until everything has been warmed through and the noodles take on a glossy appearance.
Categories
beef food garlic ginger steak sugar

kalbi

After revealing to me that her favourite meal in Atlanta was Korean BBQ, I sheepishly admitted to @SlowFoodKitchen that I’d never tried the cuisine. So I asked around for ideas to knock up tonight. I settled on this recipe from renowned chef Judy Joo. Thanks also go to @gourmetraveller for the tips.

I didn’t quite have everything to hand for the Ssam Jang sauce – I approximated flavours and texture from the ingredient list. What I ended up with was an angry peanut butter, and dead more-ish to boot. The beef itself was great, all sticky and sweet with that savoury tang of those best buddies garlic and ginger.

Consider me a Korean BBQ convert!

Kalbi:

500g beef rib steak, sliced into thin pieces

100g sugar

4 cloves garlic, minced

15g fresh ginger, minced

1 tablespoon dark soy sauce

1 tablespoon sesame oil

2 tablespoons toasted sesame seeds

1 tablespoon vegetable oil

1 tablespoon fresh black pepper

For my not- Ssam Jang sauce:

2 tablespoons chilli sauce

1 teaspoon tomato puree

1 tablespoon tahini

2 tablespoons dark soy sauce

1 teaspoon sesame oil

  1. Cover the beef in the sugar and leave to cure for 30 minutes. Shake off the excess sugar and discard what’s left in the bowl.
  2. Combine the garlic, ginger, soy, oils, pepper and sesame seeds and leave the sugared beef to marinate in this for 2 hours.
  3. To make the sauce, combine all the ingredients together in a bowl.
  4. Get a pan or griddle really darn hot and fry the beef quickly for a minute on each side until nicely caramelized. Serve with rice and crisp lettuce leaves.
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