Julia Childs Beef Bourguignon

Method:

  • Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long).
  • Simmer rind and lardons for 10 minutes in 1 1/2 quarts water.Drain and dry.
  • Preheat oven to 450 degrees.
  • Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly.
  • Remove to a side dish with a slotted spoon.
  • Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking.
  • Add beef, a few pieces at a time, and sauté until nicely browned on all sides.
  • Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
  • Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Then sprinkle on the flour and toss again to coat the beef lightly.
  • Set casserole uncovered in middle position of preheated oven for 4 minutes.
  • Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).
  • Remove casserole and turn oven down to 325 degrees.
  • Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven.
  • Regulate heat so that liquid simmers very slowly for 3 to 4 hours.
  • The meat is done when a fork pierces it easily.
  • While the beef is cooking, prepare the onions and mushrooms.
  • Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
  • Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated.
  • Remove herb bouquet and set onions aside.
  • Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.
  • Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
  • When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
  • Wash out the casserole and return the beef and lardons to it.
  • Distribute the cooked onions and mushrooms on top.
  • Skim fat off sauce in saucepan.
  • Simmer sauce for a minute or 2, skimming off additional fat as it rises.
  • You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
  • If too thin, boil it down rapidly.
  • If too thick, mix in a few tablespoons stock.
  • Taste carefully for seasoning.
  • Pour sauce over meat and vegetables.
  • Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.
  • Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Matt's Muck Savage Chilli

Method:

  • Gently fry the onion and garlic in a little vegetable oil for about 5 minutes until soft.
  • Add the cumin and chilli powder and fry for a minute or two, stirring gently so it doesn’t burn.
  • Add the mince and fry till browned, breaking up any lumps.
  • Once the mince is browned add the stock, tomato puree, tin of tomatoes and bay leaves.
  • Simmer on a low heat for 10 minutes and then add the beans.
  • Cover and simmer on a low heat for anything from 20 minutes to an hour.
  • Just make sure to stir it every now and then.
  • You don’t want it like soup but don’t let it get too dry.
  • Add the chopped coriander at the end if you’re using it.
  • Serve the chilli with the fresh tomatoes (cut them into quarters, scoop the seeds out and then chop the tomatoes into dice), sliced scallions, grated cheddar and a big dollop of sour cream – gorgeous!
  • Eat with pitta bread or tortilla chips.
  • This benefits from leaving it and reheating, you get a much deeper flavour.
  • I often leave it off the heat and covered until we’re ready to eat it, just be sure to heat it right through before serving.
  • If you’re going to leave it for any longer than a couple of hours, cover it and put it in the fridge.
  • If you want to fool your kids into eating more vegetables, replace the tin of tomatoes with some blitzed veg.
  • In a saucepan, gently fry a chopped onion and some crushed garlic until soft.
  • Add a couple of tins of tomatoes and any veg you like. (eg broccoli, cauliflower, courgette, peppers, carrots etc).
  • Just simmer it all until soft and then blitz it with a hand blender. (This is also a good base for a different take on Spaghetti Bolognese)

Meaty Chilli

Method:

  • Brown the mince in some oil, remove with a slotted spoon.
  • Cut the chops into very small pieces and fry off in oil, remove with slotted spoon.
  • Cut chorizo also into very small pieces, fry off in oil.
  • Return mince & pork to pot and add all the other ingredients except the kidney beans, bring to a boil and simmer until all the liquid has reduced.
  • Add the kidney beans and cook for about 15 mins.
  • Serve on baked potatoes with sour cream & cheese, with rice or even yummier in wraps with sour cream & cheese.

Shepherd's pie

Method:

  • Preheat the oven to 180˚C/gas 4.
  • Heat the oil in a large pan until hot.
  • Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
  • Stir the onions and carrot into the mince then grate the garlic in as well.
  • Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly.
  • Pour in the red wine and reduce until almost completely evaporated.
  • Add the chicken stock, bring to the boil and simmer until the sauce has thickened.
  • Meanwhile, cook the potatoes in boiling salted water until tender.
  • Drain then return to the hot pan over low heat to dry out briefly.
  • Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan.
  • Check for seasoning.
  • Spoon the mince into the bottom of a large ovenproof dish.
  • Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
  • Grate some extra Parmesan over and season.
  • Fluff up the mash potato with a fork to make rough peaks.
  • Bake in the oven for approximately 20 minutes, until bubbling and golden brown.
  • For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic.
  • Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry.
  • Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning.
  • Brown the carrots all over until just tender, adding the butter towards the end of cooking.

Beef Stew

Method:

  • Pre heat your oven to 160 degrees celcius.
  • Put your onions, carrots and celery into a heavy bottomed sausepan with a couple of glugs of olive oil.
  • Cook over a low heat till onion is transparent and has lost its crunch, but not brown.
  • Put your meat into saucepan and stir, add in stock and tinned tomatoes.
  • Add slow roasted or sun dried tomatoes. These add a really lovely strong tomatoey flavour but are not essential.
  • Throw in your herbs and bring to the boil.
  • Once bubbling away, pop into the oven and cook for a minimum of two hours, preferably three.
  • The meat should be fall apart tender.
  • Serve with mashed spuds.

Layered Tortilla Pie

Method:

  • Brown ground beef with onion.
  • Drain and add enchilada sauce, water and olives.
  • In a round 2 quart casserole, alternate layers of tortillas, meat sauce, and 1/2 cup cheese.
  • Sprinkle remaining cheese over top.
  • Cover and bake at 400 degrees F for 25 minutes.
  • Remove and allow to stand 5 minutes.
  • Cut into wedges
  • (Optional: garnish with sour cream).

Barbecued Fillet Steaks With Shallot Butter

Method:

  • To make the marinade; mix together wine (reserving 1 teaspoon), oil, soy sauce, oyster sauce, garlic and oregano in a medium saucepan.
  • Bring to a boil, and then remove from heat.
  • Place in the fridge for 1 hour or until chilled.
  • Place the steaks in a large baking dish, and pour the chilled marinade over them.
  • Cover tightly with aluminium foil, and marinate in the fridge for a minimum of 5 hours.
  • To make the butter; in a medium bowl, cream butter and 1 teaspoon of wine with a hand mixer.
  • Mix in the onions, spring onions and white pepper by hand; cover tightly, and refrigerate.
  • Preheat barbecue to high and preheat oven to 110 C.
  • Barbecue the marinated steak till done to your preference, turning once.
  • Place the steak in a clean baking dish.
  • Dollop with the onion/butter mixture, and warm in the preheated oven for a minute, or until butter is melted.
  • Note: Allow 5 hours for the steaks to marinate.

American-Style Shredded Beef

Method:

  • Place the meat in the slow cooker.
  • Pour the wine, tomato sauce and Tabasco over the top.
  • Add garlic, and salt and pepper to taste.
  • Cover and cook on low for 8 to 9 hours.
  • When cooked, the roast should fall apart easily with a fork.
  • Shred the roast into the juices, and stir in the chopped spring onions and coriander.

Pepper Steak With Tomatoes

Method:

  • Rub both sides steaks with oil.
  • Place pepper on a plate.
  • Press steaks into pepper to lightly coat.
  • Preheat a barbecue grill on medium-high heat.
  • Barbecue steaks for 4 to 5 minutes each side for medium or until cooked to your liking.
  • Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
  • Meanwhile, spray tomatoes with oil.
  • Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.
  • Arrange rocket on serving plates.
  • Serve steaks with tomatoes and potato salad.
  • Notes Variations: Rump steak (250g per person) and scotch fillet (200g per person) are suitable alternatives to sirloin for this recipe.

Beef Stroganoff

Method:

  • Put a large handful of flour into a bowl and add 1 tablespoon of paprika and season with salt & pepper.
  • Mix the sliced beef through the flour mix, so that the beef is well coated with flour.
  • Gently fry the onions till soft, then add the mushrooms and garlic over a high heat and continue to fry until onions are golden and caramelised.
  • Then, remove from the pan and place in a dish and leave to one side (you can prep all of this and leave to one side till you're ready to serve).
  • In the same pan, fry off the beef on a medium heat. This shouldn't take very long depending on how you like your beef (the rarer the tastier!)
  • Add brandy to pan (with beef still in the pan) to deglaze it.
  • Then add your cream to the pan and leave for 1 minute to thicken.
  • Add back in the mushroom and onion mix.
  • Add a squeeze of lemon at the very end if you like (being honest I'm not big into the lemon, but Joey loves it -she finds it cuts the cream)
  • Serve with basmati rice and a bottle of delicious wine (tonight we're having a Portugese wine called Grouse and it's to die for!)

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