June 23rd, 2007 by alice
Tags: Beef, Beer, Braised
INGREDIENTS
- 3tablespoonsflour
- 3lbs braisingsteak, cut into 2 inch pieces
- 2ouncesunsalted butter
- 4slices thicksmoked streaky bacon, cut into 1/4 inch dice
- 4onions, thinly sliced
- 2sprigsthyme
- 2bay leaves
- 1 3/4pintsGuinness stout
- 12 stoned ready to eatprunes
- 2tablespoonsbalsamic vinegar
- 2tablespoonsbrown sugar
- 2tablespoonsDijon mustard
DIRECTIONS
- Preheat oven to 300*F.
- Put the flour into a large plastic bag, add the meat a few pieces at a time and shake to coat.
- Meanwhile, melt half the butter in a large flameprrof caserole and fry the meat in batches until browned and crusty.
- Remove the meat and set aside.
- Add the remaining butter to the pan and fry the bacon until crisp.
- Add the onions, thyme ad bay leaves and cook for 5 minutes over medium heat until softened.
- Tip in any flour remaining in the bag and sir well, scraping the base of the pan.
- Increase the heat and pour in the Guinness, stirring well, again scraping the base of the pan.
- Return the beef to the pan and stir in the prunes, vinegar and sugar.
- Season well, bring to a boil, cover then bake in the oven for 4 hours.
- Stir in the Dijon mustard and return to the oven for another 30 minutes.
- Serve with dumplings.
- (See my recipe for Classic English Suet Dumplings).
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June 23rd, 2007 by alice
Tags: Beef, Diane
INGREDIENTS
- 1kg beefchuck steaks
- 1tablespoonolive oil
- 4garlic cloves, crushed
- 1mediumonion, chopped
- 1 (425 g)canchopped tomatoes
- 1/2cupbeef stock
- 2tablespoonsworcestershire sauce
- 125mlcream
- 2tablespoons freshly choppedparsley
- 1tablespoonbrandy
DIRECTIONS
- Cut beef into 3cm pieces.
- Heat oil in large pan and add beef in batches, cook stirring, until browned.
- Return beef and any juices to pan and add garlic and onion, cook, stirring until onion is soft.
- Add undrained crushed tomatoes, stock and sauce and simmer covered about 1 1/2 hours or until beef is tender.
- Add remaining ingredients, simmer uncovered about 5 minutes or until slightly thickened.
- Serve with pasta and extra chopped parsley.
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June 23rd, 2007 by alice
Tags: Classic, Dumplings, English, Suet
INGREDIENTS
- 12ouncesflour
- 6ounces shreddedsuet
- 1tablespoon choppedfresh parsley
- 1tablespoon snippedchives
- 1 3/4pints coldbeef stock
DIRECTIONS
- Mix the flour, suet, parsley and chives in a bowl.
- Season well with salt and freshly ground white pepper, then stir in enough stock to form a fairly stiff but still elastic dough that will leave the sides of the bowl clean.
- Heat the remaining stock in a large pan until boiling.
- Shape the dumpling dough into rounds about two bites big.
- Drop into the bubbling beef stock, cover and simmer for 25 to 30 minutes or until light and well puffed up.
- Remove from stock and serve.
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June 23rd, 2007 by alice
Tags: Beef, Casserole, Scone, Topping
INGREDIENTS
- 2tablespoonsolive oil
- 2kg beefchuck steaks, chopped
- 2mediumonions, sliced
- 2mediumcarrots, sliced
- 3garlic cloves, crushed
- 1/4cup choppedparsley
- 60mltomato paste
- 2teaspoonsDijon mustard
- 250mldry red wine
- 250mlbeef stock
- 1egg, lightly beaten
-
SCONE TOPPING
- 300gself-raising flour
- 30gbutter, chopped
- 1/4cup choppedfresh parsley
- 90mlmilk
- 90mlbuttermilk(can use all buttermilk or all milk)
DIRECTIONS
- Heat oil in a flameproof casserole dish 2-5 litre capacity, add beef in batches and cook until browned; remove from dish.
- Add onions, carrots and garlic to same dish and cook stirring until the onions are soft.
- Return beef to dish, stir in parsley, paste and mustard, wine and stock and bake covered in a slow oven 150d c about 1 3/4 hours until beef is tender.
- Place scone topping on hot beef mixture, brush with egg, bake uncovered in mod hot oven 200d 210d C for about 15 minutes or until scone are browned and cooked through.
- Serve sprinkled with extra chopped parsley.
- SCONE TOPPING: Sift flour into bowl, rub in butter, stir in parsley and enough milk to make a soft dough.
- Tun dough onto lightly floured surface and knead lightly until smooth.
- Press dough out to 2cm thickness and cut into 5cm rounds.
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June 23rd, 2007 by alice
Tags: Bake, Rigatoni, Sausage
INGREDIENTS
- 14ounces good qualitypork sausage links
- 1tablespoonolive oil
- 1onion, chopped
- 1largecarrot, grated
- 1/4pintred wine
- 1/2pintvegetable stock
- 3tablespoonstomato puree
-
For the Sauce
- 2ouncesbutter
- 2ouncesflour
- 2cupsmilk
- freshly gratednutmeg
- 1 (500 g)packagerigatoni pasta
- 8ouncesfresh spinach(1/2 lb)
- 5ounces maturecheddar cheese, grated
DIRECTIONS
- Preheat oven to 190*C (375*F).
- Slit the sausages and remove them from their skins, then chop them into small pieces.
- heat the oil in a pan, add the onion and fry for 5 minutes until softened and lightly browned.
- Stir in the sausages and fry until lightly coloured.
- Add the carrot, then stir in the wine, stock, tomato puree, and season.
- Bring to a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
- Taste and season if necessary.
- Set aside.
- Melt the butter in a pan.
- Stir in flour til smooth, then slowly whisk in the milk.
- Cook stirring over medium heat until sauce is thickened and smooth.
- Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Cook the pasta in a large pot of salted water until tender.
- Remove from heat, stir in spinach, leave til just wilted, then drain all.
- Tip half the pasta into a shallow ovenproof casserole.
- Shake to level.
- Spoon over the sausage sauce, then cover with remaining pasta.
- Pour the white sauce over all and sprinkle with the grated cheddar.
- Bake for 20 to 25 minutes until the top is golden brown.
- Leave to cool for 5 minutes before serving.
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