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Shin Beef
This used to be a common and low cost cut. But it’s generally bought by the Burger Chains now and it’s not often available in the supermarkets around here. So when I found 500g packs yesterday we thought it would be a bit of a treat and essentially within budget. We were not wrong!
Ingredients:-
500g of Shin Beef, cut into larger cubes
2 Red Onions , peeled and roughly chopped
3 Carrots , peeled and roughly chopped
3 sticks of Celery , trimmed and roughly chopped
4 cloves of Garlic , peeled
2 Sprigs of fresh Rosemary
2 Bay Leaves
1 Box of ‘Wild’ Mushroom, roughly chopped
1 Stick of Cinnamon
1 tablespoon of Plain Flour (Gluten free for us)
2 Tins of Plum Tomatoes
⅔ of a bottle low price Red Wine
Olive Oil
Freshly ground Black Pepper
Sea Salt
Method:-
(1) Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan / Dutch Oven, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, Muchrooms and cinnamon for 5 minutes until softened slightly.
(2) Meanwhile, dust the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper.
(3) Gently bring to the boil, cover with the lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
We served ours on a bed of mashed Potatoes with Savoy Cabbage & fried Bacon Lardons and Courgette Fritters.
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- Details
- Written by Tony Carson
- Category: Recipes
Yes you read that right, we had a bit of a trip to Germany the other evening. Well in the culinary fashion, at least…..
Rouladen Ingredients:-
2 Beef Steaks, halves
8 Rashers of Streaky Bacon
4 Pickled Gherkins, sliced down the middle
2 Medium Onions, Sliced
1 Large Carrot, sliced
1 Stick of Celery, sliced
3 Cloves of Garlic, minced
2 Tbsp of Dijon Mustard
200ml of Red Wine
250ml of Beef Stock
1 Tsp of Mixed Herbs
100ml of Lactose free Milk
2 Tbsp of ground Cashew Nuts
Salt & Pepper to season
Oil to fry
Method:-
(1) Hammer the steak out with a meat hammer until it is about 5mm thick.
(2) Spread the Mustard over the meat.
(3) Lay 2 Rashers of Bacon on each Steak.
(4) Add the Gherkins and half of the Onions to each steak.
(5) Season with Salt & Pepper.
(6) Roll each Steak tightly and secure with String or kebab sticks.
(7) Heat Oil in a large pan over a high heat and brown the outside of the Steak on all sides.
(8) Remove and set aside.
(9) In the same pan add the Celery, remaining Onion, Carrot and fry on a medium heat to soften.
(10) Add the Garlic, Herbs, Black Pepper, Wine and Stock.
(11) Allow to simmer for a few minutes.
(12) Return the Roulades to the sauce, cover and cook for about an hour over a low heat.
(13) Turn once gently about half was through.
(14) Remove the Roulades and cover to keep warm.
(15) Strain the Sauce and return the liquid to the pan.
(16) Add the Milk and Cashew nuts and allow to simmer to thicken.
(17) Pour the Sauce over the Roulades when you are read to serve.
Kartoffelklöße Ingredients:-
650g of Potatoes, peeled and cubed
100g Lactose free Margarine
270g of Bread, cubed (Gluten free home made bread for us)
A Pinch of Ground Nutmeg
A Pinch of Cayenne Pepper
135g of Plain Flour (Gluten free for us)
1 Tbsp of the Green parts of Spring Onions to garnish
2 Eggs
Salt & Pepper to season
Method:-
(1) In a large pan boil the Potatoes in Salted Water for 15 to 20 minutes until tender.
(2) Drain and set aside.
(3) Melt the Margarine in a frying pan and fry the cubed Break until golden brown.
(4) Remove and set aside.
(5) Mash the Potatoes and Season with Salt, Pepper, Nutmeg and Cayenne.
(6) Add the Eggs and mash until combined.
(7) Add the Flour and mix thoroughly.
(8) Bring a pan of Salted water to the simmer.
(9) Form ball with the Potato mix in your hands and make an indentation into the middle.
(10) Press 2 or 3 Croutons into middle of each Potato ball and close so they are encased.
(11) Lower each Dumpling into the simmering water and cook until they float.
(12) Cover and simmer for a further 10 minutes, flipping them over so they cook evenly.
(13) Crumb the remaining Croutons.
(14) Heat the remaining Margarine in a pan and use to garnish with the crumbled croutons and Spring Onions.
We really enjoyed this with mixed greens. But I bought Rump Steak because it was on offer. It would have been much better with Flank or Skirt which have a longer grain structure and more fat content.
- Details
- Written by Tony Carson
- Category: Recipes
We thought we needed a new theme. Icelandic recipes here we go. Lamb is generally out of budget for us. But Lamb Shanks give a good deal of meat for not a vast amount of money. The recipe said any Lamb cut with bone in, including the head! We might pass on the Head gig…..
Ingredients:-
800g of Lamb Shanks
1L of Beef Stock
1 Large Onion, Diced
2 Carrots, battoned
½ a Swede, diced
4 Parsnips, diced
¼ of a White Cabbage, shredded
50g of Brown Rice
400g of Red Potatoes, quarter
2 Cloves of Garlic, minced
Dried Oregano, Thyme & 2 Bay Leaves
Oil to fry
Salt & Pepper to season
Method:-
(1) In a large pan add a little Oil on a high heat and sear the meat on all sides.
(2) Season with Salt & Pepper.
(3) Remove and set aside.
(4) Add the Onions and reduce the heat, frying until softened.
(5) Add the Garlic and fry gently for a further 2 minutes.
(6) Add all the Vegetables excluding the Cabbage, season again.
(7) Add the Dried Oregano, Thyme & Bay Leaves.
(8) Add the Stock, Rice and Lamb, making sure the Lamb is submerged.
(9) Cover and simmer for an hour or so, stirring occasionally.
(10) Add the Cabbage and simmer for a further 30 minutes.
(11) Find and remove the Bay Leaves before serving.
For a dish with limited ingredients we really enjoyed this. The remaining casserole has been ‘wuzzed’ up into a Soup and frozen.
- Details
- Written by Tony Carson
- Category: Recipes
Maybe it’s not traditional, but this recipe has crossed oceans and mutated so much, it’s not easy to say what is actually traditional.
A little Gammon Joint went a very long way….
Ingredients:-
700g Gammon Round Cut
1 Onion, thickly sliced
2 Carrots, chopped
1 large Leek, thickly sliced
2 Parsnips, chopped
2 Sprigs of Fresh Thyme
2 Sprigs of fresh Rosemary
100ml of Lactose free Milk
A heathy glug of Hendersons Relish
2 Tbsp of Cornflour and water, mixed
1l of Chicken Stock
Salt & Pepper to taste
Method:-
(1) Boil the Gammon in water for 30 minutes.
(2) Rinse in cold water and clean the pan out.
(3) Add the Vegetables with the Thyme, Rosemary and season with Salt & Pepper.
(4) Cut the Gammon into large cubes and add to the pan.
(5) Pour over the Stock.
(6) Bring to the boil and then reduce the heat to a simmer.
(7) Add to Cornflour and water fix with a good glug of Hendersons.
(8) Stir well and simmer for 1 ½ to 2 hours until the Gammon is tender.
We topped ours with croutons made from home baked Gluten free Bread, which added a nice crush.
- Details
- Written by Tony Carson
- Category: Recipes
We thought we’d continue with the Swedish theme. Clearly we can’t get Wapiti (Elk) Meat locally, so we just went with boneless belly Pork and winged it…
Ingredients:-
500g of Belly Pork, cubed with the rind removed
1 Onion, chopped
2 Carrots, chopped
1 Leek, chopped
1 Parsnip, chopped
1 Bay Leaf
1 Sprig of Thyme
10 Peppercorns
Salt to season
Dill Reduction Ingredients:-
50g of Fresh Dill
120ml of Water
3 Tbsp of White Wine Vinegar
3 Peppercorns
40g of Sugar
120ml of Milk (Lactose free for us)
2 Tbsp of Ground Cashew Nuts
2 Tbsp of Cornflour mixed with a little water
Method:-
(1) Put the Pork in a pan and cover with cold water.
(2) Bring to the boil covered for a couple of minutes.
(3) Drain and rinse the Pork and clean out the pan.
(4) Return the Pork with the Onions, Carrot, Leek, Bay Leaf, Thyme, Peppercorn and season with Salt.
(5) Add enough water to cover everything and bring to the boil.
(6) Reduce the heat and simmer for about an hour.
(7) For the Dill reduction remove the fronds from the stems and set aside.
(8) Put the stems, Water,Peppercorns, Sugar and Vinegar in a pan and boil for 5 minutes.
(9) Set aside to cool.
(10) When the meat is cooked strain and reserve about 450ml of the stock.
(11) Return the Meat and Vegetables to the pan with the 450ml of stock.
(12) Whisk the Milk and Cashew Nuts together and add to the pan over a low heat.
(13) Add the Dill reduction and season to taste.
(14) Thicken with Cornflour and Water mixture stirring regularly.
(15) Serve garnished with the Dill fronds.
Although we loved the Dill flavours we found the sauce to be a bit too sweet for us. It was probably because we are , having to use Cashew Nuts + Lactose free Milk to replace Cream in sauces. So the sweetness of the Cashew Nuts, plus the Sugar and the sweetness of the root vegetables probably all combined.
- Details
- Written by Tony Carson
- Category: Recipes
It’s a Swedish Beef Burger with serious attitude.
Ingredients:-
400g of Minced Beef
2 Egg Yolks
½ An Onion, finely diced
1 medium Potato, par-boiled, cooled and cut into small cubes
2 Tbsp of Capers, chopped
2 Tbsp of the pickling juice from the Pickled Beetroot
70g of Pickled Beetroot, finely diced
Oil to fry
Salt & Pepper to season
Method:-
(1) Add the Beef, Egg, Potato, Beetroot, Beetroot Juice, Capers in a bowl and season with Salt& Pepper.
(2) Mix well.
(3) Oil a frying pan over medium heat.
(4) Fry on both sides until cooked through.
We did consider putting this in a Bun, but really? We’d not have eaten it anyway!!!!!
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