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January 2008 At the time of writing it is cold and wet and trying to snow - but it’s January so what should we expect!
Let’s make the most of it with these hearty warming beef recipes!
Beef with Orange and Apricots
Feeds: 4 Time to cook: Approximately 1½-2 hours, plus optional marinating time Oven temperature: Gas mark 4-5, 180-190°C,350-375°F
Ingredients: Lean braising or topside steak Fennel seeds Ground coriander Fresh thyme Garlic Onions Carrots Dried apricots Orange juice Celery Red wine Red wine vinegar Oil Plain flour Tomato puree Beef stock Button mushrooms
Method:
- In a large bowl mix together 450g (1lb) lean braising or topside steak, cubed with 5ml (1tsp) fennel seeds, 5ml (1tsp) ground coriander, 2 sprigs fresh thyme, 1 garlic clove, peeled and finely chopped, 2 small onions, peeled and sliced, 2 carrots, peeled and roughly chopped, 50g (2oz) semi-dried apricots, 50ml (2floz) orange juice, 2 celery sticks, roughly chopped, 100ml (3½floz) good red wine, 30ml (2tbsp) red wine vinegar and seasoning.
- If possible leave to marinate in the refrigerator for 2 hours or overnight.
- Drain the marinade mixture and reserve. Heat 30ml (2tbsp) oil in a medium-sized casserole or ovenproof dish and brown the meat with the vegetables. Stir in 30ml (2tbsp) plain flour, the reserved marinade, 15ml (1tbsp) tomato puree, 850ml (1½pts) beef stock, and bring to the boil. Add 175g (6oz) button mushrooms, halved, if preferred.
- Transfer to a preheated oven and cook for 1½-2 hours, stirring occasionally, or until the meat is tender.
Beef Wellington
Serves 8
Ingredients: 1.5 kg (3 lb) Fillet of Beef 375g (13 oz) Puff Pastry 225g (8 oz) Button Mushrooms 175g (6 oz) Smooth Liver Pate 1 Egg 40g (1½ oz) Butter 1 tbsp Vegetable Oil
Method:
- Pre-heat oven to 220°C: 425°F: Gas 7
- Trim and tie up the beef at intervals with fine string so it retains its shape.
- Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
- Roast for 20 minutes, allow the beef to cool then remove the string.
- Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
- On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm (¼ inch).
- Spread the pate and mushroom mixture along the centre of the pastry.
- Place the meat on top in the centre.
- Brush the edges of the pastry with the beaten egg.
- Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
- Place on a baking tray.
- Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
- Bake for 50-60 minutes, covering with foil after 25 minutes.
- Allow to rest for 10 minutes before serving.
Steak au Poivre
Ingredients: Serves 2
2 Lean Beef Sirloin Steaks 1/2 oz Butter 4 tbl Whipping Cream 2 tbl Brandy (optional - try using whisky instead!) 3 tsp Peppercorns (Crushed) 1 tsp Oil 1 Garlic Clove (Crushed)
Method:
- Lay the beef steak out flat and press the peppercorns into it.
- Take a frying pan and heat the oil.
- Cook the steaks according to your taste, then remove from the pan.
- Add the brandy or whisky and cook for a further minute.
- Add the cream and stir a little.
- Cook until the sauce thickens up nicely.
- Place the steaks on a plate and pour the sauce over.
- Serve with vegetables or chips.
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