Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Beef’

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.)

Advertisements

Read Full Post »

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 However these have successfully been replaced by cast-iron casseroles, like our favourite oval shaped one from le Creuset.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).

 

Read Full Post »

Thai-styled stir-fried minced beef

A tasty mid-week supper full of zip, flavour and freshness. This is low in calories and a very easy way to perk up minced beef.

Thai-style stir-fried minced beef – serves 4

  • 100g broccoli florets, cut very small
  • 2 tbsp sunflower oil
  • bunch of scallions, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece of fresh root ginger, finely chopped
  • 1 tbsp finely chopped coriander stalks, plus a handful of coriander leaves, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 400g minced beef
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp caster sugar
  • steamed rice, to serve

Bring a large pan of salted water to the boil and blanch the broccoli florets for 1 minutes, then drain and refresh under cold water.

Heat the oil in a wok or deep frying pan. Add the scallions, garlic, ginger, coriander stalks, and chilli, and fry for a couple of minutes or until starting to colour.

Add the beef and continue to fry over a  high heat until it is well browned.

Add the broccoli, fish sauce, soy sauce, lime and sugar. Mix well and continue to cook for another couple of minutes or until the broccoli is hot. Stir in the coriander leaves and serve immediately with some steamed rice.

(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)

Read Full Post »

Beef shin braised in Chianti

Take a shin of beef and braise it for hours in a bottle of Chianti until it can be carved with a spoon … what’s not to like!

Wine Suggestion: the obvious choice is Chianti but given the richness and depth in the food make sure it is one with a bit of depth; younger, or more basic Chianti is just too light. We tried one by Tenuta Sant’Alfonso which comes from a specific vineyard with clay-rich soils which was opulent and fuller structured. It had licorice, dark cherry and mocha flavours which was a great match.

Tuscan slow-cooked shin of beef with Chianti – serves 6

  • 1kg beef shin, off the bone
  • olive oil
  • 2 large onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 carrot, finely sliced
  • 750ml Chianti or other robust red wine
  • 4 tbsp tomato purée
  • 4 bay leaves
  • 150ml beef stock

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

Season the meat, then brown in a large casserole with a little olive oil.

Remove the meat and cook the onions, celery, carrot and garlic until softened, adding a bit more oil if needed.

Pour in the wine and bring to the boil before adding the tomato purée, bay leaves & beef stock.

Return the beef to the pan and bring to a simmer.

Cover with a lid and cook in the oven for 4 hours or until the meat falls apart.

When ready, pull the meat into chunks and stir through the sauces.

Serve with mash or fresh pappardelle pasta.

(Original recipe from BBC Olive Magazine, September 2015.)

Read Full Post »

Bœuf à la Gardiane

 

Another classic from Elizabeth David, this stew originates in the Gard region of France and is very simple but full of flavour. Elizabeth suggests serving it with rice (a la Camargue) but it also worked well with roast potatoes and rosemary. There won’t be a lot of sauce as it is almost all absorbed by the meat as it cooks but this part of the charm; intensely flavoured, tender beef.

Wine suggestion: This dish would go well with any of the local red wines of the Gard and surrounding southern-French regions (Rhone, Languedoc, etc). Any combination of Grenache, Carignan, Cinsault, Mourvedre and Syrah will work, particularly if they come from older, lower yielding vines and a sensitive hand in the winery. We drank a VdP La Clape from Domaine de Boède, Le Pavillon which is a great value combination of Cinsault and Syrah and which stood up to the flavours and adding it’s own character.

Bœuf à la gardiane – serves 4-5

  • 1kg top rump of beef, cut into small neat cubes approximately 2.5cm square
  • butter and olive oil
  • 4 tbsp brandy
  • 1 large glass of full-bodied red wine
  • bouquet garni of thyme, parsley, a little strip of orange peel and a whole garlic clove crushed with the back of a knife but left whole (tie together with thread)
  • 175g stoned black olives

Heat the butter and oil in a heavy based casserole dish and brown the beef in batches.

Warm the brandy in a soup ladle, pour over the meat, then carefully set alight. Shake the pan carefully until the flames go out.

Add the red wine and bubble for 30 seconds before seasoning with a little salt and pepper. Add the bouquet garni, turn the heat down as low as possible and cover the pan with at least two layers of greaseproof paper or foil and the lid.

Cook as gently as possible for about 3½ hours. Ten minutes before the end, remove the bouquet garni and add the olives.

Season to taste and serve.

(Original recipe from At Elizabeth David’s Table: Her very best everyday recipes, compiled by Jill Norman, Penguin, 2010.)

Read Full Post »

Chianti Beef

 

The technique used to cook the meat is quite clever as the amount of beef is small and is only quickly, flash fried which keeps the juiciness, adds the caramelisation flavours and gives great depth to the whole dish. It’s an expensive cut but the quantity required is so small that it won’t break the bank. It’s hard to believe a dish with so much flavour takes such a short time to prepare.

Wine Suggestion: we drank one of our favourite Tuscan wines: the Selvapiana Chianti Rufina which is refined and elegant and complements the beef fillet and provides a foil to the rustic black pepper background in this dish.

Rigatoni, tomato, beef and red wine – serves 4

  • 320g rigatoni
  • 200g beef fillet
  • 4 garlic cloves, sliced
  • 50g Parmesan, grated
  • 100g unsalted butter
  • 600g top quality tinned tomatoes
  • 350ml Chianti wine
  • 1tbsp ground black pepper
  • 3tbsp extra virgin olive oil

Trim the beef fillet and cut across into 5mm slices. Cut the slices into 1cm strips.

Heat the butter in a thick-bottomed pan, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over a high heat for 5 minutes, stirring to break up the tomatoes, then add half the red wine. Continue to cook on quite a high heat, adding more wine as the sauce reduces. Cook for 15 minutes in total, using up all the wine, then stir in the pepper.

Heat the olive oil in a frying pan until very hot. Add the beef pieces and fry very briefly, just to brown each piece on both sides. Stir the beef into the sauce with any juices from the pan.

Cook the rigatoni in boiling salted until al dente. Drain and add to the sauce.

Serve with the Parmesan.

(Original recipe from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers, Random House, 2006.)

Read Full Post »

Meatballs with Broad Beans & Lemon

Delicious meatballs with a real summery feel. Use fresh broad beans if you can get them but frozen will work just as well. You can prepare this dish in advance and just reheat before serving.

Wine Suggestion: The trick with this dish is to make sure the wine is medium bodied so a lighter red with ripe (not dry) tannins would work a treat. An easy and uncomplicated shiraz cabernet blend from Australia or a nice Pinot Noir would work a treat. Alternately a medium bodied white like a good Verdicchio is a great option too. We drank the Umani Ronchi Casal di Serra Verdicchio which matched the dish perfectly with good depth of fruit and a great minerality which  allowed the food and wine to shine equally.

Beef Meatballs with Broad Beans & Lemon – serves 4

  • 4½ tbsp olive oil
  • 350g broad beans, fresh or frozen
  • 4 whole thyme sprigs
  • 6 garlic cloves, sliced
  • 8 spring onions, cut at an angle into 2cm lengths
  • 2½ tbsp lemon juice
  • 500ml chicken stock
  • salt and black pepper

MEATBALLS:

  • 300g minced beef
  • 150g minced lamb
  • 1 medium onion, finely chopped
  • 120g breadcrumbs
  • 2 tbsp each chopped flat-leaf parsley, mint, dill and coriander; plus ½ tbsp extra of each to finish
  • 2 large garlic cloves, crushed
  • 1 tbsp baharat spice mix (apparently you can buy this or you can use the recipe below*)
  • 1 tbsp ground cumin
  • 2 tsp capers, chopped
  • 1 egg, beaten

Put all the meatball ingredients into a large bowl. Add ¾ tsp of salt and lots of black pepper and mix well with your hands. Form into ping-pong sized balls (you should get about 20).

Heat 1 tbsp of the olive oil in a very large frying pan with a lid. Sear half the meatballs over a medium heat, turning until browned all over, about 5 minutes. Remove, add another ½ tbsp olive oil to the pan and cook the other batch of meatballs. Remove from the pan and wipe clean.

While the meatballs are cooking, put the broad beans into a pot of salted boiling water and blanch for 2 minutes. Drain and refresh under cold water. Remove the skins from half the broad beans.

Heat the rest of the olive oil in the pan you seared the meatballs in. Add the thyme, garlic and spring onion and sauté over a medium heat for about 3 minutes. Add the unshelled broad beans, 1½ tbsp of the lemon juice, 80ml of the stock, ¼ tsp of salt and lots of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over a low heat for 10 minutes.

Return the meatballs to the pan. Add the rest of the stock, cover the pan and simmer gently for 25 minutes. Taste and adjust the seasoning. If the sauce is very runny you can remove the lid and reduce a bit. The meatballs will soak up a lot of the juice so make sure you have plenty of sauce left. You can leave the meatballs off the heat now until ready to serve.

Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Add the rest of the herbs and tablespoon of lemon juice, the shelled broad beans and stir very gently.

Serve with basmati rice.

*Baharat Spice Mix – 1 tsp black peppercorns, 1 tsp coriander seeds, 1 small cinnamon stick – roughly chopped, ½ tsp whole cloves, ½ tsp ground allspice, 2 tsp cumin seeds, 1tsp cardamom pods, ½ a whole nutmeg grated. Blend all the spices in a grinder or pestle and mortar until you have a fine powder. Store in an airtight jar.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

Read Full Post »

Older Posts »