Beef & pumpkin curry

Beef & pumpkin curry

serves 4–6
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric 600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes 300ml/10fl oz beef stock
1 teaspoon soft brown sugar 450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes 1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer layer removed, chopped
2.5cm/1in piece of fresh root ginger, chopped
•Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
•Heat the oil in a large flameproof casserole dish, add the spice paste and fry over a gentle heat, stirring for about 5 minutes until softened and aromatic. Add the chilli flakes and turmeric, and fry for a further 2 minutes.
•Add the steak to the pan, stir well to coat in the spice mixture and fry, stirring frequently, for 5 minutes. Add the stock and sugar to the curry, and bring to the boil. Reduce the heat, cover the pan and cook, stirring occasionally, for 35 minutes or until the steak is tender.
•Add the pumpkin and salt to the pan, and stir gently to mix. Cover and cook for a further 10 minutes or until the pumpkin is tender. Adjust the seasoning to taste. Serve hot.

Asparagus & bean beef

serves 4
225g/8oz beef, cut across the grain into thin slices
1⁄4 teaspoon baking powder, dissolved in 2 teaspoons water
1 tablespoon groundnut oil
1⁄2 teaspoon salt 450g/1lb asparagus
1 tablespoon vegetable oil
1 tablespoon Chinese fermented black beans, minced with
4 garlic cloves
1 tablespoon rice wine
2 teaspoons light soy sauce
For the marinade
1 teaspoon cornflour
1 teaspoon light soy sauce
1⁄2 teaspoon rice wine
1⁄2 teaspoon granulated sugar
1⁄2 teaspoon salt
•Put the beef in a bowl or glass dish. Stir the baking powder solution into the beef to help tenderize it. Stir together the marinade ingredients, and marinate the beef for 1 hour in the refrigerator.
•In a heavy pan, heat the groundnut oil over a high heat. Add the salt, asparagus and 50ml/2fl oz water. Cover the pan for 2 minutes and cook. When done, transfer the asparagus to a platter.
•Place the pan over a high heat, and add the vegetable oil. Stir-fry the black bean and garlic mixture for a few seconds.
•Add the beef and stir-fry quickly until barely cooked. Add the rice wine and soy sauce, and heat until sizzling. Stir in the asparagus and toss quickly to heat through. Serve immediately.

Steak, kidney & mushroom pie

serves 4
2 tablespoons vegetable oil 100g/4oz bacon, chopped 1 onion, chopped
500g/1lb 2oz chuck steak, diced 2 tablespoons plain flour 100g/4oz lamb’s kidneys
1 bouquet garni 400ml/14fl oz beef stock 100g/4oz button mushrooms 225g/8oz ready-made puff pastry beaten egg, to glaze
salt and freshly ground black pepper
•Preheat the oven to 170°C/325°F/Gas mark 3.
•Heat the oil in a heavy pan, add the bacon and onion, and sauté, stirring, until lightly browned. Toss the steak in the flour, add to the pan in batches and sauté, stirring, until browned.
•Toss the kidneys in the flour, and add to the pan with the bouquet garni. Sauté until browned.
•Transfer the mixture to a casserole dish, then pour in the stock, cover and cook in the oven for 2 hours.
•Remove from the oven, stir in the mushrooms and season with salt and pepper. Leave to cool.
•Preheat the oven to 220°C/425°F/Gas mark 7. Roll out the pastry to 2cm/1in larger than the top of a 1.2 litre/2pt pie dish. Cut off a strip and fit around the dampened rim of the dish to make a collar. Brush the pastry with water.
•Tip the meat mixture into the dish. Lay the pastry round over the dish and press the edges together to seal. Knock up the edges with the back of a knife. Make a small slit in the pastry, brush with the beaten egg and bake in the oven for 20 minutes.
•Reduce the oven temperature to 180°C/350°F/Gas 4, and bake for a further 20 minutes. Serve hot.

Beef daube

serves 6–8
ingredients 25g/1oz butter
1 large onion, cut into wedges
2 celery sticks, chopped
1 green pepper, seeded and chopped
450g/1lb sirloin steak, trimmed and cut into strips
1kg/21⁄2lb lean braising steak, cubed 50g/2oz plain flour, seasoned with
salt and black pepper 600ml/1pt beef stock
2 garlic cloves, crushed 150ml/5fl oz red wine
2 tablespoons red wine vinegar
2 tablespoons tomato purée
1⁄2 teaspoon Tabasco sauce
1 teaspoon chopped fresh thyme
2 bay leaves
1⁄2 teaspoon Cajun spice mix
•Heat the butter in a large heavy casserole dish. Add the onion wedges and sauté until browned on all sides. Remove with a slotted spoon and set aside.
•Add the celery and pepper to the dish, and cook until softened. Remove the vegetables with a slotted spoon and set aside.
•Coat the meat in the seasoned flour, add to the pan and sauté until browned on all sides. Add the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and heat gently.
•Return the onions, celery and pepper to the pan. Tuck in the bay leaves and sprinkle with the Cajun seasoning.
•Bring to the boil, transfer to the oven and cook for 3 hours or until the meat and vegetables are tender. Serve with French bread.

Beef & pork ragù

serves 4
15g/1⁄2oz dried porcini mushrooms 225g/8oz boneless beef chuck,
trimmed of all fat 225g/8oz lean boneless pork,
trimmed of all fat 50g/2oz butter
3 shallots, chopped
1 celery stick, finely chopped
1 carrot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon flour 175ml/6fl oz beef stock 150ml/5fl oz dry white wine
salt and freshly ground black pepper
•Soak the porcini mushrooms in 250ml/9fl oz warm water for
30 minutes. Drain the porcini, reserving the liquid and squeezing excess water out of the porcini and into the bowl. Chop the porcini. Strain the soaking liquid and reserve.
•Cut the beef and pork into 1cm/1⁄2in dice.
•Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes until lightly coloured. Stir in the parsley.
•Reduce the heat and add the meat. Brown lightly on all sides. Stir in the flour, pour in the reserved porcini liquid, beef stock and wine, and season with salt and pepper.
•Stir, cover and simmer very gently for 21⁄2–3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with freshly cooked pasta.


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