Beef Recipes

Recipes
Shin of Beef in Ale, Stout and Honey Brisket in Cider Tangy Pot Roast Boneless Rib or Sirloin of Beef with Thyme Butter, Caramelised Shallots and Madeira Gravy Beef in Brown Ale Meatballs with redcurrant jelly The Ultimate Beef Chilli
Shin of Beef in Ale, Stout and Honey
Beef takes on a rich and spicy flavour in this recipe for marinated shin, braised in an ale-based gravy
Servings: 4 Preparation Time: 20 minutes, plus 8-12 hours marinating Cooking Time: 1 hour 30 minutes Ingredients 2kg shin beef, trimmed, but left in one piece on the bone 1 tbsp vegetable oil 300ml light ale 1 tbsp tomato purée 100g clear honey To serve crushed herb new potatoes baby carrots	For the marinade 4 Onions, each peeled and cut into 6 wedges 150ml stout 3 thyme sprigs 3 fresh rosemary sprigs 3 sprigs of oregano 3 parsley sprigs 2 Bay leaves 6 garlic clove, peeled and halved 1 tsp ground mace 6 cloves 1/2 tsp turmeric 1 tsp sea salt 1 tsp English mustard 1 tsp Black peppercorns, crushed
Method 1. First prepare the marinade. In a large bowl, place the onions, stout, thyme , rosemary , oregano , parsley, bay leaves , garlic, mace, cloves, turmeric, sea salt, mustard and peppercorns, mixing well. 2. Add the shin of beef to the marinade, making sure that it is completely covered by the marinade. 3. Marinate in the refrigerator for 8 to 12 hours, turning it occasionally. 4. Remove the beef, reserving the marinade. 5. Preheat the oven to 180°C/gas 4. 6. Heat the vegetable oil in a large, heavy-based roasting tray on the hob until very hot, add in the beef and cook until golden on all sides. 7. Pour the reserved marinade into the hot pan, add the tomato puree and the light ale and cover with kitchen foil. 8. Place in the oven for 1 hour and 40 minutes, basting occasionally. 9. Ten minutes before the end of cooking, uncover the beef, drizzle over the honey and return to oven to continue cooking uncovered. 10. Remove from the over and allow to rest before carving. 11. Serve with crushed, herb potatoes and baby carrots. Top of Page
Brisket in Cider
Servings: 4-6 Cooking time: 30-40 minutes per 450g/½kg(1lb) plus 30-40 minutes
Lean beef brisket joint Oil Onions Eating apples	Cinnamon stick Ground ginger Cider
1 Heat 15ml(1tbsp) oil in a large lidded casserole dish and brown a 1.25kg(2½lb) lean beef brisket joint on all sides. Add 2 onions, quartered, 3 eating apples, cut in half, 1 cinnamon stick and 5ml(1tsp) ground ginger to the pan. Pour over 150ml(¼pt) cider, cover and simmer on hob or in oven (Gas mark 3, 170°C, 325°F) for calculated cooking time. 2 Serve hot or allow to get cold in the cider - transfer to a cold pan or bowl to cool down quicker. Meanwhile make the chutney, in a pan place 2 sticks rhubarb, cut into chunks, 1 eating apple, cored and sliced, and 2 large pinches ground ginger, 60ml(4tbsp) cider, 45ml(3tbsp) mead (if mead not available use all cider or apple juice) and ½ cinnamon stick. Cook over a gentle heat for 5-10 minutes until softened. Add a little sugar to taste if necessary. 3 Serve thinly sliced with salad or in sandwiches with the apple and rhubarb chutney. Alternatively serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy. Top of Page
Tangy Pot Roast
Servings: 4 Time to prepare: 5 minutes Time to cook: Approximately 2-2½hours Oven temperature: Gas mark 3, 170°C, 325°F.	1.3kg (3lb) lean silverside or brisket joint Salt and pepper 30ml (2tbsp) sunflower oil 3 onions, peeled and cut into wedges 3 celery sticks, peeled and roughly chopped 425ml (¾pint) brown ale, stout or good, hot beef stock 100ml(3½floz) ready-made barbecue sauce 30ml (2tbsp) fresh thyme leaves 2 parsnips, peeled and cut into chunks
Place the joint on a chopping board and season with salt and pepper. Heat the oil in a large ovenproof casserole dish and brown the joint on all sides. Add the onions and celery and cook for 2-3 minutes until the vegetables caramelise. Add the brown ale, stout or stock, barbecue sauce and thyme leaves, bring to the boil and reduce the heat. Cover and cook in the oven or on the hob for 2-2½hours. 40 minutes before the end of the cooking time add the parsnips and continue to cook. Serve with the vegetables and mash. Top of Page
Boneless Rib or Sirloin of Beef with Thyme Butter, Caramelised Shallots and Madeira Gravy
Serves 8-10 Preparation time: 5 minutes Cooking time: Rare: 10 minutes per 450g/1lb plus 10 minutes Medium: 15 minutes per 450g/1lb plus 15 minutes Well done: 20 minutes per 450g/1lb plus 20 minutes	1.3kg-1.8kg/3-4lb lean boneless rib or sirloin joint 75g/3oz butter, softened 1 large bunch fresh thyme leaves Salt and freshly milled black pepper 20-25 shallots, peeled and left whole 30-60ml/2-4tbsp good, aged, balsamic vinegar 15ml/1tbsp plain flour 300ml/½pint hot, good beef stock 150ml/¼pint Madeira or Port
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Prepare the thyme butter: In a small bowl mix together the butter, thyme leaves and seasoning. Place the joint on a chopping board and spread generously with the thyme butter. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices. 30 minutes before the end of the cooking time, remove the joint from the tin with the rack, add the shallots to the pan with the balsamic vinegar, and gently shake. Place the joint directly on top of the shallots, and return to the oven. When the beef is ready remove the joint from the tin with the vegetables and transfer to a warmed plate, cover and set aside to rest. Prepare the gravy; Spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment. Add the remaining stock, Madeira or Port and any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving. Serve with roast potatoes, roasted parsnips, cranberry and parmesan stuffing and the gravy. Top of Page
Beef in Brown Ale
Feeds: 4-6 Time to cook: 30-40 minutes per 450g/½kg(1lb) plus 30-40 mins. Plus marinating time.	Lean beef brisket joint Black treacle Fresh mixed herbs Cloves Black peppercorns White wine vinegar Onions Carrots Brown ale
Place a 1.25kg(2½lb) lean beef brisket joint in a large lidded casserole dish. Mix together 100g(4oz) black treacle, a handful of fresh mixed herbs, chopped, 3 cloves, 2.5ml(½tsp) black peppercorns and 150ml(¼pt) white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight. Add to the marinated joint 2 onions, cut into quarters and 3 carrots, peeled and cut into chunks. Pour over 600ml(1pt) brown ale, cover and simmer on hob or in preheated oven (Gas mark 3, 170°C, 325°F) for calculated cooking time. Serve with mashed potato and seasonal green vegetables. Top of Page
Meatballs with Redcurrant Sauce
Feeds: 4 Time to cook: 25-30 minutes 450g (1lb) lean minced lamb or beef Salt and pepper 10ml (2tsp) dried oregano or marjoram 15ml (1tbsp) pitted black olives, finely chopped 15-30ml (1-2tbsp) sunflower oil	600ml (1pint) prepared light gravy or hot, good beef stock 30ml (2tbsp) redcurrant jelly or cranberry sauce 60ml (4tbsp) double cream or crème fraîche 375g (12oz) fresh or dried tagliatelle or fettuccine Freshly chopped sage leaves, to garnish
In a large bowl mix together the mince, seasoning, herbs and olives. Shape into 12 meatballs. Heat the oil in a large non-stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any meat juices run clear. Meanwhile, cook the pasta according to the packet instructions. Remove the meatballs and keep warm. Leave about 5ml (1tsp) oil in the pan, add the gravy or stock and stir in the redcurrant jelly or cranberry sauce. Bring to the boil, reduce the heat and stir in the cream or crème fraîche. Reduce the heat and simmer for 1-2 minutes before returning the meatballs to the pan with any meat juices. Toss the meatballs in the pasta, garnish with the sage leaves and serve with a mixed green salad. Top of Page
The Ultimate Beef Chilli
Serves 6 Preparation time: Approximately 10 minutes Cooking time: 1 hour 25minutes 675g/1½lb Quality beef mince 15ml/1tbsp oil 2 onions, peeled and finely chopped 2 large garlic cloves, peeled and crushed 150ml/¼pint good red wine 2 x 400g can cherry or chopped tomatoes 30-45ml/2-3tbsp tomato purée 10ml/2tsp dried chilli flakes 15-30ml/1-2tbsp sweet chilli sauce	10ml/2tsp ground cumin 10ml/2tsp ground coriander 5ml/1tsp ground ginger 1-2 fresh bay leaves 30ml/2tbsp good quality cocoa powder 1 beef stock cube Salt and freshly milled black pepper 2 x 400g cans red kidney beans, drained Handful freshly chopped coriander
Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes. Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder. Crumble over the stock cube and season. Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans and continue to cook for a further 10 minutes. Top of Page

Feeds: 4 Time to cook: 25-30 minutes

Feeds: 4
Time to cook: 25-30 minutes