Tag Archives: beef

Hearty Hearty Guinness Stew

 

Making a stew for the g’rents, so its key that I hide as much veg in there as possible (making sure they get their nutrients and fibre is essential, but if they see a hint of green I’m in trouble and they’ll turn their noses up at my delicious stew!).

We sweated some onions in a large casserole dish with a glug of olive oil and in another pan cooked up the round steak (cut in to bite size chunks) until crispy and brown. When the meat was done we put it all to the side.

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Then when onions are soft we added 1kg of carrots, a large courgette from the garden, a tablespoon of mustard, a small handful of rosemary, 2 tablespoons of Worcester sauce, 1 bottle of Guinness, 3 cans of chopped plum tomatoes and 1 1/2 litres of vegetable stock. Cook until reduced a bit and add the beef once there is space for it.

 

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Continue to reduce on the stove and then place in the oven at 160 degrees centigrade for 4 hours, or until the round steak is falling apart in little fibrous delicious pieces (my mouth is watering writing this!).

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Serve with roast or boiled potatoes! NOM!

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An Unbelievable 50th Feast

Ever wanted a birthday menu. This is what whipped together for our parents joint Birthday celebrations. All home made by the children. We were a little too busy cooking for 35 people to take photos, but the menu is better than nothing!

Champagne Aperitif

Taitinger

Starter

A hot spicy crabby ginger tart with salad garnish and a chili dressing

White Wine

 Sophie Bertin Sancerre 2011

Main

Ballyhaunis, Co. Mayo, Ireland Sirloin Beef

with Roast potatoes, Salsa Verde and a Rosemary Jus

Red Wine 

Ch. Puygueraud 2005 Bordeaux cotes de Francs  (3L bottle=Jeroboam)

Ch. Latour-Martillac 1999 Pessac-Leognan Gand cru classe de Graves (1.5L bottle=Magnum)

Torbeck 2009 Barossa Valley Grenache-Shiray-Mourverdre

Villa Novare 2009 Valpolicella Classico Superiore Ripasso

Dessert

Lemon Drizzle Cake or Chocolate and Hazelnut Torte

or Both! served with Berries and Creme Fraiche

Dessert Wine

Chateau de Rolland 1989 Barsac

Cheese

A large selection of Irish, French and Swiss cheeses served with rye crackers with linseed.

Port 

A bottle of Dow’s 1963 Port (from the year of Mom and Dad’s birth) and a bottle of Taylor’s 1977 Port (supposedly the best vintage for port of the entire 20th century)

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Cannelloni Nom

I always think Cannelloni is one of those dishes that takes too much time to ever bother doing, its really just as time-consuming as lasagne and is a really nommy treat if your normal routine pasta dishes are becoming a little tiresome.

This one is made with 1/2 pork and 1/2 beef, only because that’s what I had handy. And this recipe made two trays of the stuff, but leftovers are just awesome.

1kg of minced pork and beef (or the lot of one)

an onion

an egg

a handful of sage

salt and pepper

400g dried cannelloni tubes

Firstly get the meat mix ready by popping the minced meat in a bowl, with the chopped onion, a beaten egg, salt, pepper and the handful of sage that you will have chopped. If sage isn’t to your fancy, use a different herb, it just suited here with the pork. I had mince meat left over and made a couple burgers for extra nom.

Pork Beef Mince Mix

Then grab your mince mix and fill the cannelloni tubes. In retrospect I wouldn’t have filled them so densely, but would have instead half to three quarter filled them leaving gaps for some of the sauce to fill later, this would also alleviate the slight dryness I felt the meat had once cooked!

Cannelloni Tubes

Meanwhile get the bechamel sauce (although not the original as I use milk not cream!) going; 600ml of milk, 50g butter, 50g flour and some ground nutmeg. Whisk over a heat until butter is melted then slowly add sifted flour, whisking continuously so that the flour doesn’t go lumpy.

Line the trays with meat-filled cannelloni tubes and pour sauce over the tubes so that they are all well covered. Cover the top with some grated parmesan and pop in to the oven at 180 Degrees Celcius for about half an hour and until the cheese has crisped.

Ready for the Oven

Cannelloni Nom

Serve hot and fresh, as cannelloni is best that way!

Ready to NomDouble Nom

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Easy Lunch: Steak

Stuck for a nice lunch. Sirloin Steak and some spring onions from the garden and some of that salad from last night sitting in a tupperware container in the fridge. That’s all you need.

Pop a little bit of oil and a little bit of butter in the pan. A mix of butter and oil means the boiling point is reduced and it will burn at a slightly higher temperature. We cook on an old AGA that doesn’t know the meaning of “controlled” temperature, it flucuates on a daily basis so it’s always a bit hit and miss.

Grab your steak, and cut off any extra fat. I really dislike the grissly ends on a steak and prefer to spend an extra ten minutes removing any fat I can see BEFORE cooking, than afterwards. Also it’s probably healthier that way!

I used lots of pepper and dried lemon, which is hard to get, but if you know somewhere go get it, it’s amazing. Using dried lemon here allows you to keep the pan really really hot (adding a tablespoon of lemon juice would cool the pan quite a bit and stop that nice brown edge coming up on the steak!).

Once the oil/butter is hot and melted and bubbling a little pop the steak on the pan. Add 5-6 spring onions around the side. The heat will sort of steam them, the butter will caramelise them a little and they’ll end up a nice caramelised green with a sweet oniony taste to them lovely. The steaks we get are usually 2-2.5 cm thick so a good 5 minutes on either side  (this is on the grumpy inconsistent AGA remember) leaves a nice pink streak in the centre of the steak. But cook to your own taste!

Serve with some salad and the soft sweet spring onions.

Om nom nom.

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Nomni Burgers

Burgers are one of those super staple foods for family, make in bulk and use straight away or freeze for one of those awfully busy weeks! With the summer coaxing us into the garden, burgers are also handy once the BBQ is cleaned and ready to go. I am a big fan of big flavours and well seasoned burgers. There’s nothing worse than a poor quality beef ground into a paste and shaped – I like good fresh minced beef, lots of spices and some onion to give extra texture to the burgers.

Grab your mince and pop it into a bowl. Get 1-2 onions (depending on your love for onion) chop it up and brown in a little oil. Add one heaped tablespoon of mustard seeds to the browning onion.

Beat an egg and pop in on to the mince. Squeeze some tomatoe puree in as well. And don’t forget a good grind of pepper and a pinch of salt.

My personal favourites for the spices are cumin seed (ground works too), ground coriander  (I wouldn’t use coriander seed, too big and not nice to bite down on), fennel seed and some sort of hot spice; paprika or chili flakes. In this one I was cooking for friends, and one guest didn’t like hot food, so I added a teaspoon of Pimenton (a very mild smoked paprika).

Roll up your sleeves and get the hands ready to squish and squidge until the mixture is homologous (What’s the cooking terminology for that?). Uniform? Mixed well?

Shape and Cook. Serve as you serve burgers, homemade brown bread buns, chunky guacamole and spicy tomatoe salsa. It”s heavenly getting the odd crunchy mustard seed and a rare hint of fennel. Nom nom nom.

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