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Posts Tagged ‘Beef’

Italian seared beef

So this is a bit of a treat and yet has very few ingredients and takes very little time to prepare. Hail to that.

Wine Suggestion: fresher and bit more rustic than Bordeaux is Bergerac, into the Dordogne River to the east. The best vineyards are in the Pecharmant AC and have Cabernet Sauvignon, Cabernet Franc and Merlot as the dominant varieties. We found some unoaked wines on our last trip from Domaine des Costes, Cuvée Tradition which, while simple, had a joy and juiciness that perfectly complemented the beef, pesto and rocket.

Italian Seared Beef – serves 2

  • 1 tbsp pine nuts, toasted in a dry pan until golden
  • 250g rump steak
  • 2 heaped teaspoons pesto
  • 40g rocket
  • 15g Parmesan cheese

Put a large non-stick frying pan over a high heat. Cut the fat of the steak, finely chop the fat and put into the hot pan to crisp up. Cut the sinew off the rump and season with salt and black pepper. Put the steak between two sheets of greaseproof paper and bash with a rolling pin until it is an even thickness of about 1 cm. Scoop out the crispy fat and set aside, then sear the steak in the hot pan for 1 minute per side or until golden but still pink in the middle (as per photo). Remove the steak to a board to rest.

Spread the pesto over a serving plate. Thinly slice the steak at an angle and scatter over the plate. Pile the rocket on top, then scatter over the pine nuts and crispy fat (you don’t have to eat the fat if you would rather not –  we’ll have it!). Mix the resting juices with a tbsp of good olive oil and drizzle over. Shave the Parmesan over to serve.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Mustardy Beef

Another successful dish from Jamie Oliver’s ‘5 Ingredients’. Such a clever book with lots of simple dishes and bags of flavour. We served with creamy chive mash and buttered cabbage.

Wine Suggestion: We quite like to have richer, Southern French reds with casseroles, sometimes from the Rhône but this time we opened a Mas Amiel Pur Schist from Rousillon; another find hiding in the corner of the cellar. Rich, warm and at the same time elegant and sophisticated.

Meltin’ Mustardy Beef – serves 6

  • 900g beef shin (get your butcher to remove the bone but take it with you for extra flavour), diced into 5 cm chunks
  • 500g carrots, cut into 5 cm chunks
  • 2 onions, peeled, quartered and broken into petals
  • 120ml Worcestershire sauce
  • 2 heaped tsp wholegrain mustard

Heat your oven to 160C/325F/Gas 3.

Put a large non-stick frying pan over a high heat. Toss the beef with lots of black pepper and a good pinch of salt, then dry fry in the hot pan with the bone for about 8 minutes or until nicely browned.

Heat a shallow casserole pan over a high heat. Add the carrots with a tbsp of olive oil and cook for a couple of minutes before adding the onions and continue to cook until starting to soften and colour a bit. Add the browned meat, then stir in the Worcestershire sauce and mustard plus 800ml of boiling water from the kettle.

Cover the casserole and cook in the oven for 4 hours or until super tender. Loosen with a splash of water if necessary. Season to taste and serve with mash and greens.

(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)

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Epic rib-eye steak

New Year’s eve is a night we treasure to eat nice food and open a good bottle of wine; just the two of us (the third still flakes out around 7pm). This year we are glad that Jamie Oliver is back on song with his new book “5 Ingredients”. This was delicious, luxurious and yes –  very few ingredients.

Wine suggestion: from our cellar came a bottle of the Chateau Rayas “Pignan” 2005 which while 12 years old was beautifully youthful, smooth, complex and deep. A 100% grenache from a very particular vineyard this is a remarkable wine that we’re glad to have shared together to begin 2018.

Epic Rib-Eye Steak – serves 4

  • 600g piece of rib-eye steak (ideally about 5 cm thick), fat removed
  • 4 sprigs of fresh rosemary, leaves stripped
  • 4 cloves of garlic, peeled and finely sliced
  • 350g mixed mushrooms, tear up any larger ones into bite size chunks
  • 1 x 660g jar of white beans
  • 1 tbsp red wine vinegar

Place a large non-stick frying pan over a medium-high heat. Rub the steak all over with a little olive oil, a pinch of salt and some black pepper, then sear on all sides for 10 minutes in total. You’re looking for a nice dark brown on the outside and medium rare in the middle – of course keep cooking if you prefer it more cooked than this. When done, remove to a warm plate and cover with tin foil.

Turn the heat under the pan down to medium. Add the rosemary leaves and crisp up for 30 seconds, then add the garlic and mushrooms with a splash of oil if needed and cook for 8 minutes or until golden.

Pour in the beans and their juice, add the red wine vinegar and simmer for 5 minutes, then season to taste. Sit the steak on top and pour over any juices from the plate. Slice the steak at the table and serve with with a drizzle of your best olive oil.

(Original recipe from 5 Ingredients by Jamie Oliver, Michael Joseph, 2017.)

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Chilli with Amazing Smoked Paprika Butter

The base recipe for this chilli is nothing unusual but it becomes much more special with the addition of a delicious smoked paprika butter stirred through at the end. It’s definitely our chilli of the moment! Serve with your choice of the usual chilli accompaniments – baked potatoes/rice, grated cheese, avocado, sour cream, tortilla chips….

Wine Suggestion: choice one – a nice, clean lager like Peroni or the Harviestoun Schiehallion, or choice two – a juicy red wine like the Cline Lodi Zinfandel with brambly fruit and soft, spicy tannins.

Chilli minced beef with smoked paprika butter – serves 6

  • 2 tbsp olive oil or garlic oil (if you have it)
  • 2 onions, thickly sliced
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • 1kg beef mince
  • 200ml red wine
  • 2 x 400g tins of kidney beans
  • 1 x 400g tin of plum tomatoes
  • 1 red chilli, finely chopped (or substitute 2 tsp chilli powder)
  • 1 tsp crushed cumin seeds
  • 500ml strong beef stock
  • 2 bay leaves
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • large handful of chopped coriander, plus extra to serve
  • lime wedges, to serve

FOR THE SMOKED PAPRIKA BUTTER

  • 75g soft butter
  • 1½ tsp smoked paprika
  • finely grated zest of 1 lime and juice of ½ lime
  • ½ tsp of sea salt

Heat a large saucepan over a medium heat. Add the oil and cook the onions, celery and garlic over a low heat for about 10 minutes or until softened. Turn up the heat, stir in the mince and fry until browned, breaking it up as you go with a wooden spoon.

Add the red wine and scrape any crusty bits from the bottom of the pan. Bring to the boil and allow the wine to reduce by half.

Stir in the beans, tomatoes, chilli, cumin, stock, bay leaves, thyme and rosemary. Season with a teaspoon of sea salt and some black pepper. Bring to a simmer, then cover with a lid and cook for at least an hour, stirring now and then. You can add a cup of water if it starts to become too thick. Likewise, if it’s not thick enough, you can simmer without the lid for the last 10 to 15 minutes.

Make the smoked paprika butter by beating the butter together with the smoked paprika, lime zest, lime juice and salt.

Remove the herb sprigs form the chilli then stir through the coriander and the flavoured butter, then allow to sit for 5 minutes. Taste for seasoning and serve with coriander and lime wedges over the top.

(Original recipe from Marcus at Home by Marcus Waring, HarperCollins, 2016.)

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Beef Bourguignon Pie whole

Beef Bourguignon Pie whole

One of Jules’ classic dishes that combines Beef Bourguignon with a mash potato top. Old-fashioned in many ways but a great crowd pleaser and you can prep it all in advance. Some veg on the side is all you need for a hearty dinner.

A red Burgundy is not necessary for cooking, rather look for a juicy and easy red. Make sure it is decent though as it will still contribute to the flavours and quality of the dish. Having trialled relatively expensive Burgundy (to really find out!) in dishes like this though, we think it makes the dish unnecessarily expensive without adding anything extra over a decent, juicy, but cheaper red.

Wine Suggestion: If tempted to drink a red Burgundy with this dish, and want to impress, pick a fulsome appellation from the Cote d’Or if you can. Even if you pick a Bourgogne rouge make sure it has class and character as very easy, commercial examples are just a bit bland for the dish. This time we chose a northern Rhône, the J-M Gerin Côte Rôtie Champin de Seigneur which rivals good Burgundy for price but also matches it for aromatic thrill and velvety, earthy core with the same medium weight and great freshness.

Beef Bourguignon Cottage Pie – serves 6

FOR THE BOURGUIGNON BASE:

  • 1 tbsp sunflower oil/veg oil
  • 200g pack bacon lardons
  • 900g braising steak, cut into 3cm chunks
  • 225g button mushrooms
  • 225g button onions or small shallots, peeled
  • 2 garlic cloves, crushed
  • 1 tbsp demerara sugar
  • 600ml red wine
  • 400g tin beef consommé or 400ml of beef stock
  • 1 to 2 tbsp cornflour, loosened with 1-2 tbsp red wine or water

FOR THE MASH TOPPING:

  • 1.5 kg floury potatoes e.g. Maris Piper
  • 50g unsalted butter
  • 100ml milk

Heat the oil in a large pan and fry the bacon lardons over a high heat until well browned. Remove from the pan with a slotted spoon and drain on kitchen paper. Season the beef, then fry in the bacon fat until coloured. Add all the remaining ingredients, except the cornflour and bacon, and bring to a simmer. Partly cover the pan with a lid and cook for 2-2½ hours or until the beef is tender.

When the beef is cooked, tip the contents of the pan into a colander set over another pan to catch the sauce. Tip the contents of the colander into a large pie or casserole dish along with the reserved bacon. Boil the sauce and season to taste. Thicken with the loosened cornflour until you have a sauce that coats the back of a spoon. Spoon enough of the sauce over the beef to barely cover and loosen it (don’t be tempted to add too much), then stir. You can freeze or refrigerate the sauce and offer it on the side when you serve the pie.

Boil the potatoes until tender, about 15-20 minutes. Drain and replace the lid, then give the pan a good shake to break them up a bit. Add the butter and milk gradually as you mash, then season well.

Spoon the potatoes over the meat and use a knife or spoon to mark a pattern over the top. You can cool the pie at this stage and freeze if you like before baking as below.

Heat the oven to 180C/fan 160C/gas 4.

Bake the pie for 50 minutes to 1 hour or until golden. Increase the heat to 200C/fan 180C/gas 6 for the final 10 minutes to get it nicely browned on top.

(Original recipe by Gary Rhodes for BBC Good Food Magazine, November 2005.)

Beef Bourguignon Pie

Beef Bourguignon Pie

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Chilli con carne

Oh yes, another chilli recipe. This one is interesting though as it uses braising steak instead of mince. We loved it!

Wine Suggestion: A juicy red with a bit of spice is our choice for this dish especially those with a good dollop of Grenache in them. First choice might be a good Cotes du Rhone, but venturing a bit from the tried and trusted we found a Spanish Garnacha made by Bodegas Monfil. An inexpensive wine from the Cariñena region is Spain with bags of flavour but also open, round and juicy; perfect for a Chilli!

Chilli Con Carne – serves 4

  • olive oil
  • 2 medium onions, finely chopped
  • 2 celery sticks, finely chopped
  • 400g braising steak, trimmed and cut into very small pieces
  • 3 garlic cloves, chopped
  • 1 red chilli, chopped
  • 1 heaped tsp ground cumin
  • 1 heaped tsp paprika
  • 1 tin of plum tomatoes
  • 1 beef stock cube
  • ½-1 tsp dried chilli flakes
  • 1 small square 85% cocoa dark chocolate (optional)
  • tin red kidney beans, drained
  • sour cream, to serve
  • chopped coriander, to serve
  • cooked brown rice, to serve

Heat 1 tbsp oil in a casserole dish over a low heat. Fry the celery and onions over a gentle heat until softened and translucent.

Add the garlic & chilli and fry until the garlic is cooked, then add the cumin and paprika and cook stirring for another 30 seconds. Remove this mixture from the pan and set aside. Add another tbsp of oil to the pan, turn up the heat, and quickly fry the meat in batches to brown it.

Return the onions to the pan and add the tin of tomatoes, breaking the tomatoes up with the back of a spoon. Crumble the stock cube into the tomato tin, fill with water and tip into the pan. Add the chilli flakes and simmer gently for 2 hours, or until thick and glossy, stirring now and then.

Add the chocolate and stir in, then stir in the kidney beans and heat through.

Serve with brown rice, coriander & sour cream.

(Original recipe by Victoria Moore in BBC Olive Magazine, April 2013.)

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Daube of Beef

Daube of Beef

This dish was traditionally cooked in a glazed clay pot. However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset. It keeps the heat stable which makes it perfect for the long and slow cooking required for this dish. Very like our Chianti Beef recipe but with a few French touches.

Wine Suggestion: with a nod to the French origins of this dish we’d suggest a good Gigondas from the Rhone to match. With rich brambly fruit, good spicy tannins and a touch of elegant leathery development the Grapillon d’Or Gigondas was immensely enjoyed last time we cooked this, but other GSM (Grenache-Syrah-Mourvedre) blends from around the world would work well too.

Daube of Beef – serves 6

  • 1.2kg shin of beef, cut into large pieces
  • 4 tbsp plain flour, well seasoned
  • oil for frying
  • 200g smoked bacon lardons
  • 2 onions, diced
  • 2 celery sticks, sliced thickly on a diagonal
  • 4 carrots, sliced thickly on a diagonal
  • 4 cloves of garlic, crushed
  • 750ml red wine
  • 2 tbsp tomato purée
  • 2 cloves, ground
  • 2 bay leaves
  • 2 strips of orange peel
  • flat-leaf parsley, to serve

Heat the oven to 150ºC/Fan 130ºC/Gas 2.

Toss the beef in the seasoned flour (we shake them together in a large freezer bag).

Heat 2 tbsp of oil in a large non-stick frying pan and brown the beef in batches before transferring with a slotted spoon to a large casserole dish with a lid. Add the bacon to the frying pan and cook until brown and crispy, then scoop out and add to the casserole with the beef. Cook the onions until golden and caramelised then add these to the beef. Finally fry the carrot and celery until just starting to colour. Add the garlic and cook for a minute then add to the beef. Add a splash of wine to the frying pan to deglaze, stirring to scrape any crusty bits from the bottom of the pan, then tip into the casserole. Add the rest of the wine to the casserole and bring to a simmer. Stir in the tomato purée, cloves, bay leaves and orange peel.

Transfer the casserole to the oven and cook for 2½ hours or until the meat is very tender – leave the lid off for a while at the end if you want the sauce to thicken to bit. Scatter with the parsley to finish.

(Original recipe by Lulu Grimes in BBC Olive Magazine, September, 2012).

 

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