Return the beef to the pan with the reservedmarinade and add the beef stock. For the beef cheeks, place the cheeks in a large bowl with the onions, chopped carrot, garlic and thyme
WithSaint Patrick's Day festivities this weekend, we thought it appropriate to celebrate the coming end to winterwith our streamlined take on the rich and unctuous Flemish BeerBraisedBeef & Onions, Carbonnade de Boeuf
beef (or veal) braised on parsley, garlic and white wine. Traditionally sofrito is made using veal (in which case the cooking time is shorter), but my favourite has turned out to be beef
This makes exceptional tacos, a great baked potato topping or just have it on toast or with rice. Add the beef and marinade and fry until the beef is browned
Its also British Beef week as well and my cottage pie uses quality British steak mince as its base. So here's my contribution an Englishclassic updated with a great foraged ingredient, the wild garlic mildly fragrances the mash and adds to the intensesavouriness of the dish
I knew I couldn't have "B" night withoutincluding one of my absolute favourites - fillet of beef. I bought some amazing organic beef from Chadwicks of Balham
There was a good five or six slices left - and the smaller offcuts - so I had plenty of beef and didn't need to pad the filling out with lots of veggies
To make the dumplings, mix together the flour and suet, and season. Season the flour with black pepper and some salt, then toss the beefin it, dusting it off thoroughly
Red wine or beer. My all time favourite casserole / stew is based on Jamie Oliver's Jules Beef stew, Jo had the idea of including butternut squash in his vegetables which cooks down to a satisfying mush in the gravy and not browning the meat
Slow BeerBraised Oxtail I am so lucky to call The Albert Cuyp market in…. Slow BeerBraised Oxtail. Place the meat back in the pan, add the beer, mustard, thyme, Worcester sauce, red currant jelly and tomato purée
Stir in the oats. Press the mixture into the bakingtin. Cool in the tin completely before cutting and removing - this prevents the flapjack from breaking up
They are usually made of wheat, barley or oatmeal, withbaking powder as a leavening agent. "The scone is a small British quick bread, traditionally hailing from both Scotland and the South West England
600g/21oz of stewingbeef (any visible fat removed. 13 carrots, chopped into large batons. 1200ml/ 7fl oz of beef stock. 1¼ cup (60ml) of balsamic vinegar. 1spray oilSpray a large casserole dish over a medium heat with some spray oil. 1Add the beef and brown. 1Add the onions, garlic and carrots and continue to fry for a few minutes. 1Add the remainingingredients, bring to a boil and cover and simmer for approx 1. 1Serve with your choice of sides
My mum's recipe for a traditional beef stew with my super easy dumplings too. I've used carrots, swede and potato in this but it works with almost any veg that won't turn to a mush
I servedminewith parsnip and potato mash (the parsnip added with stealth), and loads of kale which had been liberally dressed in extra virgin olive oil
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