It’s Great British Beef Week and who better to make it properly meaty than Donald Russell who make buying great meat as easy as clicking.
2 Packs Shin of Beef
Salt and Pepper
4-5 tsp Flour
4 tsp Olive Oil
2 cloves Garlic (sliced)
2 Onions (chopped)
2 Carrots (finely diced)
4 stalks Celery (finely diced)
400g Tomatoes (chopped fresh or tinned)
300ml Beef Stock
2 Bay Leaves
2 sprigs Parsley (finely chopped)
2 tbsp Butter (diced)
Preheat oven to 160ºC/320ºF/Gas 2. Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.
Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the heat and set aside. Using the same pan add garlic, onions, carrot and celery, braise for 4-5 minutes on a medium heat then add tomatoes, stock, bay leaves and the seared meat.
Bring to the boil, cover and place in the oven for 1½ hours. Finely peel the yellow skin from the lemon (only the skin as the white pith tastes bitter) and chop very finely together with the parsley. Remove the casserole from the oven and reduce the sauce to a smooth consistency.
To serve, dot with the diced butter and sprinkle with lemon and parsley.
Serve with noodles and vegetable batons.
950g Beef Brisket
2 tbsp Olive oil
125g Carrots (finely diced)
125g Celery (finely diced)
125g Onions (finely diced)
125g Leeks (finely diced)
280ml Red Wine
600ml Beef Stock (approximately)
Whole Bulb Garlic- cut in half
2 Large Bay Leaves
8 Black Peppercorns
Salt & Pepper
Preheat oven to 160ºC/325ºF/Gas 3, rinse the brisket under cold running water and pat dry with kitchen paper. Heat the oil in a casserole pan and sear the brisket on all sides. Remove from the pan and set aside.
Add all the vegetables to the pan and colour lightly over a medium heat. Add the wine and cook for 1-2 minutes then return the brisket to the pan, add the oxtail, garlic, bay leaves and peppercorns. Top up with the stock until it comes half way up the brisket, reserve any spare stock for later use. Cover with a well-fitting lid and cook for 2¾ – 3 hours in the oven, check occasionally and add remaining stock if required to maintain the level of liquid.
To check if the brisket is ready use a meat fork and insert it into the thickest part of the meat, if the fork goes in and out easily, the brisket is ready. Remove the brisket and the oxtail from the cooking liquid and set aside to keep warm.
Reduce the sauce until thickened or alternatively dissolve 1tsp corn flour in 2 tsp water and add to the sauce and bring to the boil, season to taste with salt and pepper. Carve the meat and serve with the sauce. Serve with creamy mashed potatoes or roast potatoes.
Salt and Pepper Yorkshire Puddings
225g Plain Flour
½ tsp Salt
4 medium Eggs
300ml cold Water Gravy
1 tsp plain Flour
600ml Beef Stock
Preheat the oven to 240°C/465°F/Gas 9.
Season the meat and place in a roasting tin and sear for 15 minutes until browned, lower the oven temperature to 190°C/375°F/Gas 5 and cook for the required time. For a 1kg/2lb 3oz Ribeye Roast, cook for 27 (rare), 33 (medium) or 44 minutes (well done).
Half an hour before the beef is ready, make the pudding batter. Sift the flour and salt in a bowl. Make a well in the centre and break in the eggs. Mix the milk and water in a jug and with an electric whisk, gradually beat half of the milk mixture into the eggs and flour. Add enough of the remaining milk mixture to create a batter with the consistency of double cream. Leave to stand for 30 minutes.
Remove the beef from the oven and increase temperature to 220°C/428°F/Gas 7. Place the beef on a carving tray and cover loosely with foil, resting in a warm place for 30 minutes.
Put some fat from the roasting tin into a 12-hole muffin tin. Put in the oven for 5 minutes until smoking hot. Fill each indentation ¾ full with batter and return to the oven for 25-30 minutes or until puffy and golden. Meanwhile, make the gravy by removing the excess fat from the roasting tin and placing it over a medium heat. Whisk in the flour and a little stock, scraping the bottom to release the beef juices. Add the rest of the stock and simmer until reduced to gravy. Strain into a saucepan, season and keep warm until required.
Uncover the beef and add juices from the carving tray to the gravy. Carve the beef as thinly as possible.
Serve with the Yorkshire puddings, gravy, horseradish sauce and English mustard.