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Posts Tagged ‘Beef’

Hanger Steak with Shallots

We adore this cut of beef but it’s not always easy to get in Irish butchers. Talk to your butcher in advance and tell them you want a piece of onglet or hanger steak – they should be able to order it for you, and it’s much cheaper than some other cuts.

We cut this across the grain and it’s meltingly tender so you can be brave and serve “blue” like we did here, but it also works well at your choice of doneness if you prefer.

Wine Suggestion: we think this combination of meltingly tender beef and the buttery shallots in red wine goes with Rhône reds – Syrah, Grenache, Mourvedre et al; either as a blend or Syrah alone. Tonight we had one of those insider wines, a Côtes du Rhône labelled under Jean-Paul Daumen’s name. He’s the owner-winemaker at Domaine de la Vieille Julienne, Châteauneuf-du-Pape, a superb domaine with an enviable reputation. The wines under his name are from a mix of vineyards from the estate and friends, all farmed organically and biodynamically by Jean-Paul and made with just as much care as his own domaine. The result … great value and a delicious pairing.

Hanger Steak with Shallots – L’onglet à l’échalote – serves 4

  • 60g unsalted butter
  • 800g onglet/hanger steak (you will probably get 2 long pieces)
  • 250g shallot, finely sliced
  • 1 thyme sprig
  • 1 bay leaf
  • 125ml red wine
  • 100ml beef stock
  • watercress, to garnish

As soon as you get home from the butchers put your steak into a dish and sprinkle generously with salt. Then put in the fridge until you need it but take it out of the fridge about an hour before you want to cook it.

Heat a large frying pan over a high heat. Add a knob of the butter and when it starts to melt add your steak. You might have to cook it in batches depending on the size of your pan. A rough guide is to cook for about 2 minutes on each side for very rare steak or longer if you prefer it more well done. This is dependent on the size of the steak, so you should do the finger test on the meat and go with gut feel. Put the steak onto a warm plate, cover with foil and keep warm while it rests.

Melt half of the remaining butter in the same frying pan and add the shallots, thyme and bay leaf. Cook over a low heat for about 10 minutes or until softened. Add the red wine and the stock, turn the heat up to high and cook until the liquid has reduced by half. Season with salt and lots of black pepper, throw away the herbs. Pour the meat juices from the resting plate into the sauce and whisk in the remaining butter to make a thick, glossy sauce.

Slice the steak across the grain into thick slices and serve on top of the shallots with some watercress on the side.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

To do the finger test for steak you compare the resistance of the cooking meat to pressing the ball of your palm with a finger from the other hand

  • Blue: an open palm, relaxed
  • Rare: thumb and your first, index finger touching
  • Medium Rare: thumb and second finger
  • Medium: thumb and third, ring finger
  • Well Done: thumb and fourth, little finger

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Thai beef saladMid-week celebrations can be a bit tricky, especially when work and life are busy. This was Jules’ choice for birthday dinner on a Tuesday in November and we would recommend it for a mid-week birthday at any time of year.

Wine Suggestion: We opened something a bit special given the occassion, the Tyler Dierberg Block 5 Pinot Noir from Santa Barbara county in California. Despite the umami/savoury, hot/spicy, salty and sweet flavours of the salad this was an excellent match providing layers of excitement and flavour.

Thai Beef Salad – serves 4

  • 1-2 tbsp sunflower oil
  • 500g fillet steak

FOR THE DRESSING:

  • 2 garlic cloves
  • 1 cm piece of fresh ginger
  • 1 lemongrass stalk
  • 1 red chilli
  • 2 limes
  • 3 tbsp nam pla (fish sauce)
  • 2 tbsp caster sugar

FOR THE SALAD:

  • 3 shallots
  • large handful of Thai basil
  • large handful of coriander
  • large handful of mint

TO SERVE:

  • 5 tbsp roasted unsalted peanuts
    • Roast the peanuts on a baking tray for 8-10 minutes at 190ºC until golden, then tip into a bowl to cool.
  • 3 tbsp fried shallots (see below)
    • Finely slice the shallots and fry in a wok or frying pan, in 5mm to 1cm of oil, over a medium heat, until golden. Remove with a slotted spoon and transfer onto kitchen paper to cool and crisp up.

To make the dressing: peel and crush the garlic and peel and finely grate the ginger, reserving the juice. Remove the outer leaf of the lemongrass stalk and trim the ends, leaving the tender middle section; very finely chop this. Halve, deseed and finely dice the chilli. Squeeze the juice from the the limes to give 4 tbsp.

Put the lime juice, nam pla and sugar in a large bowl and stir until the sugar dissolves. Add the garlic, ginger and its juice, lemongrass and chilli and stir again.

For the salad: halve and very finely slice the shallots. Pick the herb leaves and leave whole.

Heat enough oil to cover the base of a heavy frying pan over a medium-high heat. Add the steak and cook for 1-2 minutes per side, then remove and rest for 5 minutes.

Put the raw shallots and herbs into a large bowl. Finely slice the steak across the grain and add to the salad. Add half the dressing and toss to coat everything. Transfer to a serving dish and scatter with the peanuts and fried shallots. Serve the rest of the dressing on the side.

(Original recipe from Leiths How to Cook, Quadrille, 2014.)

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Bouef Bourgignon

A classic dish for good reason. We’ve tried many versions over the years but always come back this simple recipe. Serve with mash and greens.

Despite the name, we prefer juicier reds for this dish and often veer toward the Rhone or similar. This time it was a Merlot from Chile and as long as the wine is decent you won’t spoil the dish; don’t throw in bad wine as you will notice this.

Wine Suggestion: A Northern Rhone Syrah by Jean-Michel Gerin brought by our guests was a very good match. This was followed by a Grapillon d’Or Gigondas, an equally good match.

Beef Bourguignon – serves 6

  • 2 tbsp olive oil
  • 750g cubed braising or stewing steak
  • 3 tbsp seasoned flour
  • 9 shallots, peeled and halved
  • 3 garlic cloves, halved
  • 125g lardons/cubed pancetta
  • 75cl bottle red wine
  • 2 sprigs thyme
  • 1 tbsp tomato purée
  • 250g button mushrooms

Preheat the oven to 180C/Gas 4/Fan 160C.

Heat the oil in a large flameproof casserole with a lid. Toss the meat in the flour then cook in batches until well browned. Remove each batch with a slotted spoon and set aside.

Add shallots, garlic and lardons/pancetta and cook for 5 minutes until golden brown. Return all the meat to the pot, pour in the wine and bring to the boil. Stir in the thyme, tomato purée and some seasoning.

Cover with a lid and cook in the oven for 1 hour. Add the mushrooms, cover, and return to the oven for 30-40 minutes or until the meat is tender.

(Original recipe by Ainsley Harriott in BBC Good Food Magazine, November 2001.)

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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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