Quality Standard beef recipes for caterers Starters 4 Hot beef satays 6 Spiced beef and coriander koftas 8 Beef filo parcels 10 Beef and courgette bites 12 Portobello mushrooms with beef and aubergine Grilling 14 The ultimate chilli burger with chunky barbecue relish 16 Asian-glazed steaks 18 Steak bruschetta with beetroot and chive mayonnaise 20 Beef and red pepper burgers 22 Beer marinated steaks 24 Beef steak with stilton sauce 26 Steak with sage, brie and balsamic tomatoes 28 Blazing burgers with fiery onion relish Frying 30 Steaks with horseradish sauce and roasted baby vegetables 32 Hot seared beef salad with new potatoes and honey dressing 34 Mini hotpots with stout 36 Steak wrapped in pancetta 38 Oven-baked meat risotto 40 Beef steak with stilton sauce 42 Steak sandwich with hot red tomato relish
Braising and stewing 44 Beef damson pots 46 Oxtail with herb dumplings 48 Braised faggots with onion gravy 50 Pot roast beef with warm spices 52 Aromatic braised steaks with orange and apricots 54 Beef and ale stew with bubble and squeak patties 56 Pot roast beef 58 Coconut beef madras Roasting Contents 60 Roast beef wrapped in mustard, cheese and Parma ham 62 Juniper roast beef 64 Roast beef with kumquats and orange liqueur and wild mushroom and walnut stuffing Sauces 66 Summer salsa 68 Tangy beer and onion pickle 70 Fiery onion relish 72 Horseradish and chive mayonnaise 74 Rhubarb and chilli compote 76 Salsa verde 78 Tangy marsala or sweet sherry sauce The recommended specifications from the EBLEX Cutting Specification Manual for steak cuts in this book are: "Extra Trim" Fillet Steaks Fillet B004 "Premium" Sirloin Cannon Steak Sirloin B010 "Premium" Sirloin Steaks Sirloin B003 "Premium" Bistro Rump Steaks Rump B003 "Premium" Prime Rump Steaks Rump B003 Picanha Steak Rump B013 Rib Eye Steaks Fore Rib B008 Flat Iron Steak Chuck B013 T-Bone Steaks Club Steaks Top Sirloin Pave Lower Sirloin Pave Hanger Steaks (body skirt) Bavette (flank skirt) Centre Cut Steak Sirloin B008 Fore Rib B010 Sirloin B013 Sirloin B014 Offal B004 Thin Flank B006 Thick Flank B005
Serves: 10 Ingredients: 1kg Quality Standard steaks cut into 2.5cm cubes For the marinade: 5 tbsp coconut milk 1 tbsp light soft brown sugar 2 red chillies, deseeded and finely chopped 3 garlic cloves, finely crushed Salt and pepper 1 bunch freshly chopped coriander Extra coriander leaves and finely chopped red chilli, to garnish Starters Spinach salad Elderflower dressing Hot beef satays Method: Prepare the marinade ingredients in a large shallow bowl. Thread equal amounts of the beef cubes onto 10 short metal or wooden skewers, place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for at least 20 minutes. Cook the skewers according to preference on a preheated grill griddle, turning often. You may need to replace the skewers if they burn. Serve the satays scattered with extra coriander leaves and chopped red chilli. Serve the satays with crusty bread and a spinach salad with elderflower dressing.
Spiced beef and coriander koftas Serves: 10 Ingredients: 750g Quality Standard beef mince 75g white breadcrumbs Grated zest of 1 lemon 1 tbsp ground cumin 1 tbsp ground coriander 2 garlic cloves, peeled and crushed 3 tbsp freshly chopped mint Salt and pepper 1 medium egg, beaten Tabbouleh Houmous Method: In a large bowl mix all the ingredients together. Divide the mixture into 10 portions. Roll each portion into a sausage shape and mould around 10 wooden (previously soaked in water) or metal skewers or 10 extra long lemon grass sticks. Cover and refrigerate for at least 10 minutes. Cook under a preheated, moderate grill for 12-16 minutes turning occasionally. Protect the skewers from burning with foil if needed. Serve on a bed of mixed tabbouleh and a side helping of hoummous. Starters
Serves: 10 Ingredients: 450g Quality Standard beef mince 1 tsp sunflower oil 1 small onion, peeled and finely chopped 1-2 tsp ground cumin 1 tsp ground turmeric 225g potatoes, peeled, cooked and diced 100g fresh green peas Salt and pepper 400g pack filo pastry Melted butter, for brushing 4 tbsp mango chutney, mixed with 2 tbsp hot water Starters Mixed green leaf salad Radish salad Beef filo parcels Method: Preheat the oven to Gas mark 6, 200 C, 400 F. Heat the oil in a large pan and cook the onion until soft. Add the cumin and turmeric, cook for 1-2 minutes. Add the minced beef, in batches and cook until brown. Add the potatoes and green peas and cook for 5-6 minutes. Set aside to cool. Remove the filo pastry from the packaging and cover with a slightly damp cloth to prevent the pastry from drying out. Lay 2-3 filo pastry sheets on top of each other, brushing each sheet with a little melted butter. Cut into 10cm squares. Lightly brush a little of the mango chutney over the filo square and top with a spoonful of the filling. Gather up the edges, pinching them together to form a parcel. Place onto a baking sheet and repeat the process with the remaining filo and meat filling. Lightly brush the top of each parcel with melted butter and bake for 10-12 minutes until golden. Serve hot or cold with a mixed green leaf and radish salad.
Serves: 10 Ingredients: 450g Quality Standard beef mince 100g plain flour 2 tsp baking powder 1 medium egg yolk 125ml milk 2 garlic cloves, peeled and finely chopped Large bunch spring onions, finely chopped 1 tbsp toasted fennel seeds, crushed Salt and pepper 2 courgettes, grated 4 tbsp freshly chopped flat-leaf parsley 4 tbsp sunflower oil Starters Beef and courgette bites Wild rocket salad Grek yogurt and tarragon dip Method: In a large bowl whisk together the flour, baking powder, egg and milk to form a batter. Cover and set aside. Combine all the remaining ingredients together except the oil and shape into 40 bite-sized patties. Gently coat each patty in the batter mix and deep fry for 4 5 minutes at 180 C, 350 F on each side. Garnish with wild rocket leaves and serve with a Greek yogurt and tarragon dip.
Portobello mushrooms with beef and aubergine Serves: 10 Ingredients: 250g Quality Standard beef mince 1 aubergine, finely diced 10 large Portobello or flat mushrooms, stalks removed finely chopped and reserved Salt and pepper 3 tbsp freshly chopped tarragon or mint 3 tbsp olive oil 60g soft goat s cheese, crumbled Green salad Cherry tomatoes, halved Method: Preheat the oven to Gas mark 5, 190 C, 375 F. Heat a large, shallow, non-stick frying pan until hot and dry fry the mince for 7-10 minutes until brown. Add the aubergines and the reserved chopped mushroom and cook for a further 3-4 minutes, stirring occasionally. Season and add the freshly chopped herbs. Meanwhile, place the mushrooms on a flat baking sheet, season, drizzle with the olive oil and roast for 3-4 minutes. Spoon the beef filling evenly over the mushrooms and finish with the goat s cheese. Return to the oven and cook for 2-3 minutes until the cheese melts or place under a hot grill for 1-2 minutes. Serve with simply dressed salad leaves and baby cherry tomatoes. Starters
The ultimate chilli burger with chunky barbecue relish Serves: 10 Ingredients: 1.2kg Quality Standard beef mince 2 onions, peeled and grated 1 tbsp garlic salt Salt and pepper tsp dried oregano 1 tbsp Tabasco 200g fresh white breadcrumbs 3 eggs, beaten 2 tbsp sunflower oil For the relish: 1 tbsp oil 2 onions, chopped 125g mushrooms, sliced 2 apples, cored and grated 100ml water 150ml tomato ketchup 3 tbsp Worcestershire sauce 2 tsp English mustard powder Method: For the burgers: Place the mince in a large bowl and add the onion, garlic salt, seasoning, dried oregano, Tabasco and breadcrumbs. Stir in the egg. Mix together thoroughly. Using damp hands shape the mixture into 10 evenly-sized burgers and refrigerate. For the relish: To make the barbecue relish, heat oil in a pan and cook the onion and mushrooms for 3-4 minutes until softened. Add the apple, water, tomato ketchup, Worcestershire sauce and English mustard. Cook for 10-15 minutes until thickened. Cover and refrigerate until ready to use. Brush the burgers with a little oil and cook on a prepared barbecue or preheated moderate grill for 5-8 minutes on each side, or until cooked through. Serve the burgers on rolls of your choice with salad leaves, and serve with tomato sauce or relish, and potato wedges sprinkled with grated cheese. Beef, grilling
Serves: 10 Ingredients: 10 x 150g Quality Standard beef steaks For the marinade: 150ml light soy sauce 150g plum jam Zest and juice of 2 limes 5 spring onions, finely chopped 6 tbsp freshly chopped coriander 15cm piece fresh root ginger, peeled and finely grated 4 garlic cloves, peeled and finely chopped Couscous salad Beef, grilling Method: Place all the marinade ingredients into a large shallow bowl. Add the steaks, coat on both sides, cover and marinate in the refrigerator for 20 minutes, or overnight, if time allows. Remove the steaks from the marinade and reserve the marinade mixture. Asian-glazed steaks Cook the steaks according to preference on a preheated grill or barbecue, basting occasionally with the reserved marinade. Discard any leftover marinade. Serve the steaks with a colourful couscous salad.
Steak bruschetta with beetroot and chive mayonnaise Serves: 10 Ingredients: 10 x 150g Quality Standard beef steaks For the steak: 30g fresh thyme leaves 75ml basil or olive oil Salt and pepper For the mayonnaise: 8 tbsp mayonnaise 200g fresh cooked beetroot, peeled and finely chopped 4 tbsp freshly chopped chives For the bruschetta: 2 ciabatta loaves, sliced 3 garlic cloves, cut in half lengthways Extra virgin olive oil, for drizzling Juice of 2 limes Salad leaves Method: For the steak: In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside. Cook the steaks on a preheated griddle to the preferred cooking time. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes. For the mayonnaise: Place the ingredients into a large bowl, season, mix together and chill until required. For the bruschetta: Rub the ciabatta slices on both sides with the garlic. Drizzle with the extra virgin olive oil. Lightly toast the ciabatta slices on a griddle or griddle pan, turning once for 1-2 minutes. Set the ciabatta slices onto warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with a spoonful of mayonnaise. Beef, grilling
Beef and red pepper burgers Serves: 10 Ingredients: 1.5kg Quality Standard beef mince 2 onions, grated 3 garlic cloves, crushed 2 red peppers, finely diced 1 tbsp dried mixed herbs 75ml barbecue or sweet chilli sauce 75-100g fresh breadcrumbs Salt and pepper Sunflower oil, for frying Ciabatta rolls Salad leaves, to garnish Tangy Beer and Onion Pickle or Fiery Onion Relish or Horseradish and Chive Mayonnaise (see sauces section for recipes) Method: Place the mince into a large bowl and mix in the burger ingredients. Add enough breadcrumbs to give the right consistency. Refrigerate for 30 minutes. Using damp hands shape the mixture into 10 evenly sized burgers. You will need to make sure that the burgers are quite solid and well packed together. Brush the burgers with a little oil and cook on a preheated griddle pan or griddle until well-done. Serve the burgers in toasted ciabatta rolls, garnished with salad leaves and a selection of relishes. Beef, grilling
Beer marinated steaks Serves: 10 Ingredients: 10 x 180g Quality Standard steaks For the marinade: 60ml soy sauce 4 garlic cloves, peeled and finely chopped 2 tbsp Dijon or English mustard 2 tbsp Worcestershire sauce 1 tsp black pepper 300ml beer or ale For the couscous salad: 500g couscous 3 red peppers, finely chopped 5 spring onions, chopped 50ml oil 30ml fresh lemon juice Freshly chopped flat-leaf parsley, to garnish Method: For the marinade: In a large, shallow bowl mix all the marinade ingredients together. Add the steaks, cover and marinate in the refrigerator for up to 2 hours or overnight, if time allows. For the couscous salad: Pour boiling water over the couscous to cover. Set aside for 10 minutes. Steam over boiling water until soft and fluffy. Set aside to cool. Stir through the red pepper, spring onions, oil and lemon juice. Season well. Remove the steaks from the marinade and cook for 1-2 minutes on each side on a preheated grill or griddle. Slice the steaks into thin slices, and serve over the couscous salad, garnished with the flatleaf parsley. Beef, grilling
Beef Steak with Stilton sauce Serves: 10 Ingredients: 10 x 150g Quality Standard steaks 60ml vegetable oil Salt and pepper 3 red onions, thinly sliced 250g Stilton cheese 150g soft cream cheese 90ml milk 1 tsp English mustard Steamed new potatoes Steamed asparagus Method: Brush each steak with oil and season if desired. Combine the cheese, cream cheese, milk and mustard in a pan. Heat gently for 1 minute. Season. In the meantime, season the red onions and cook slowly in the remaining oil. Set aside. Heat a frying pan or grill and cook the steaks as required. Pour the Stilton sauce over the steaks and serve with the braised red onions, new potatoes and asparagus. Beef, grilling
Steak with sage, brie and balsamic tomatoes Serves: 10 Ingredients: 10 x 175g Quality Standard steaks 120ml olive oil 5 garlic cloves, peeled and finely sliced Bunch fresh sage, a few leaves reserved for garnish 10 slices rustic country bread 175g fruit chutney 250g brie, thinly sliced For the Balsamic Tomatoes: 20 medium sized tomatoes 120ml balsamic vinegar 140ml extra virgin olive oil Sea salt Black pepper Method: For the tomatoes: Cut in half, and drizzle over the vinegar, oil and seasoning. Roast in a hot oven for 20 minutes. For the bread: Heat the olive oil in a pan and fry the garlic and the sage leaves gently for 1 minute. Set aside until ready to serve. For the steaks, and to serve: Season the steaks and cook according to preference, in hot oil. Lightly grill the bread, and spread with some fruit chutney. Spoon over the fried garlic and sage, and arrange the steaks on top. Top the steaks with the sliced Brie. Grill until the cheese melts. Season with black pepper and garnish with the remaining sage leaves. Serve immediately with the balsamic tomatoes. Beef, grilling
Blazing burgers with fiery onion relish Serves: 10 Ingredients: 1.2kg Quality Standard beef mince 2 red onions, finely chopped 3cm piece fresh root ginger, peeled and grated 3 red or green chillies, or to taste, deseeded and finely chopped 1 tbsp Worcestershire sauce Salt 2 tbsp sunflower oil For the fiery onion relish: 4 medium red onions, finely sliced 100ml olive oil 3 red chillies, deseeded, finely chopped 4 tbsp freshly chopped flat-leaf parsley or coriander 2 tbsp lime juice 75-100ml balsamic vinegar amount will vary according to the vinegar Salt and pepper Finely shredded red pepper Potato wedges Burger buns Salad leaves Method: For the burgers: Place the beef in a large bowl and add the onion, ginger, chilli and Worcestershire sauce. Add salt to taste. Mix together thoroughly. Using damp hands shape the mixture into 10 evenly sized burgers. Cover and refrigerate. For the fiery onion relish: In a large bowl mix all the ingredients together, chill for at least 2 hours. Check the texture and adjust the oil and vinegar accordingly. Season. Brush the burgers with a little oil and cook under a preheated moderate grill or on a prepared barbecue for 4-6 minutes on each side, until cooked through and any meat juices run clear. Toast the burger buns and top with the salad leaves, and then the burger. Garnish with the pepper strips, and serve with the fiery onion relish and potato wedges. Beef, grilling
Steaks with horseradish sauce and roasted baby vegetables Serves: 10 Ingredients: 10 x 175g Quality Standard beef steaks 5 tbsp oil 3 tbsp black peppercorns, crushed Sea salt For the sauce: 300ml half fat crème fraîche 5 tbsp horseradish sauce Chive mash Roasted baby carrots Steamed baby courgettes Method: For the sauce: Mix the peppercorns with the salt and use to coat the steaks on both sides. In a small bowl mix together the crème fraîche and horseradish sauce. For the steaks: Heat a little of the oil in a griddle pan until hot. Cook the steaks to the preferred cooking time. Add some of the horseradish cream to the pan with the steaks and simmer for 1-2 minutes. Serve with chive mash, roasted baby carrots and steamed baby courgettes Beef, frying
Hot seared beef salad with new potatoes and honey dressing Serves: 10 Ingredients: 1.4kg Quality Standard beef steak 10 tbsp olive oil 4 tbsp sherry vinegar 4 tbsp runny honey Salt and pepper 1kg new potatoes, peeled and halved 2 medium cucumbers, sliced 6 tbsp freshly chopped flat-leaf parsley 100g flaked almonds, toasted 250g mixed salad leaves, washed 20 cherry tomatoes, halved Method: For the honey dressing: In a small bowl whisk together half the olive oil, the sherry vinegar, runny honey and season. For the potatoes: Cook the potatoes in boiling salted water for 10-15 minutes, or until tender. Drain and set aside. Add the cucumber to a large bowl with the parsley and almonds. Add the potatoes. For the steak: Heat the remaining olive oil in a pan and cook the steaks according to preference. Season and set aside to rest for 5-10 minutes. Cut the beef into 5cm strips and add to the rest of the salad ingredients. Sieve any of the beef juices from the pan into the salad dressing. Arrange the salad leaves onto a large plate, scatter the tomatoes over the salad leaves and spoon over half the dressing. Pile the beef and potato salad onto the plate, drizzle with the remaining dressing and garnish with sprigs of extra flat-leaf parsley. Beef, frying
Serves: 10 Ingredients: 1.2kg Quality Standard beef mince 2 red onions, diced 2 tbsp English mustard 800ml good, hot beef stock 4 large sprigs fresh thyme leaves Salt and pepper 250g sweet corn kernels 700ml stout or brown ale 4 tbsp cornflour, optional 25g unsalted butter 2 tbsp sunflower oil 1kg medium sized sweet potatoes, peeled and thinly sliced 1kg small turnips, peeled and thinly sliced Beef, frying Mini hotpots with stout Roasted fennel Seasonal vegetables Method: Heat a large, shallow, non-stick frying pan and dry fry the mince until brown. Add the onion and cook for a further 2-3 minutes. Add the mustard, stock, herbs and seasoning. Bring to the boil, reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally. Add the sweet corn and stout or ale and cook uncovered for a further 5 minutes. At this stage stir in the corn flour, if required. The texture should be spoonable and not too wet. Meanwhile, heat the butter and oil in a large, shallow frying pan and fry the sweet potato and turnip slices in batches for 3-4 minutes on each side until golden brown. Drain on kitchen paper. Place 4x10cm metal cook s rings on a foil-covered baking sheet. Line the base of each ring with a combination of sweet potato and turnip slices. Spoon over a quarter of the mince mixture equally. Repeat the process twice, finishing each ring with a layer of sweet potato and turnip slices. Bake in the oven for 10-12 minutes. Remove from the oven and using a fish slice transfer to a serving plate. Leave to rest for 2-3 minutes before removing the ring. Serve with roasted fennel with herbs and seasonal vegetables.
Steak wrapped in pancetta Serves: 10 Ingredients: 10 x 200g Quality Standard beef steaks Salt Black pepper 20 rashers of pancetta Oil, for frying 4 leeks, thinly sliced For the sauce: 350ml red wine 800ml chicken stock 1kg new potatoes, cut to even size Mint sprigs 200g butter, melted 400g asparagus, trimmed Method: For the sauce: Simmer and reduce the wine by half and add the stock. Simmer and reduce to a pouring consistency. Set aside. For the steaks: Preheat the oven to Gas mark 6, 200 C, 400 F. Season the meat. Wrap the steaks with 2 pieces pancetta each, and secure with string, just to hold while cooking. Heat the oil in a solid based pan over high heat. Seal the fillets on both sides. Deglaze the pan with some of the sauce. Transfer to oven to finish cooking for 5-12 minutes. Set aside to rest. Meanwhile, steam the new potatoes and the asparagus. Cook the leeks in some of the butter over medium heat until very soft. Season. Remove the string from the steaks. Toss some of the butter into the potatoes with some chopped mint. Drizzle some butter over the asparagus. Spoon some of the leeks into the centre of the plate, and top with the steak. Spoon sauce over the steak, and serve with minted butter potatoes and asparagus. Beef, frying
Serves: 10 Ingredients: 1.5kg Quality Standard beef mince 100g butter 2 onions, peeled and finely chopped 4 garlic cloves, peeled and crushed 800g Arborio (risotto) rice 300ml red wine 1.6L good, hot vegetable stock 2 fresh or dried bay leaves Salt and pepper 350g grilled or roasted peppers in oil, drained and roughly chopped 600g grilled or roasted aubergines in oil, drained and roughly chopped 1 bunch freshly chopped flat-leaf parsley 100g freshly grated Parmesan Beef, frying Oven-baked meat risotto Parmesan shavings Crisp green salad Method: Lightly grease a 5L ovenproof dish with a well-fitting lid. In a large, shallow, non-stick frying pan melt half the butter and cook the mince, onion and garlic for 5-7 minutes until brown. Stir in the rice and cook for 1 minute until the rice grains are fully coated. Spoon the mixture into the dish. Add the wine, stock, bay leaves and seasoning. Bring to the boil, stir and cover. Transfer to the oven and bake for 20 minutes or until the rice is tender and almost all the liquid has evaporated. Remove from the oven, stir in the remaining butter, roasted peppers and aubergines, herbs and freshly grated Parmesan. Serve the risotto with extra Parmesan shavings and a crisp salad.
Beef steak with Stilton sauce Serves: 10 Ingredients: 10 x 150g Quality Standard steaks 60ml vegetable oil Salt and pepper 175g red onions, thinly sliced 250g Stilton cheese 150ml soft cream cheese 90ml milk 1 tbsp English mustard Method: Brush each steak with oil and season if desired. Combine the cheese, cream cheese, milk and mustard in pan. Heat gently for 1 minute. Season. Heat frying pan or grill and cook steaks as required. In the meantime braise red onions and set aside. Pour Stilton sauce over the steaks and serve with the braised red onions, new potatoes and asparagus. Beef, frying
Steak sandwich with hot red tomato relish Serves: 10 Ingredients: 10 x 150g Quality Standard steaks 2 tbsp sunflower oil For the marinade: 250g plain natural yogurt 2 garlic cloves, and crushed 2 tsp paprika powder 2 tsp English mustard Salt and pepper For the hot red tomato relish: 400g tomatoes, peeled, deseeded and finely chopped 1 tbsp sweet chilli sauce 1 tbsp hot pepper sauce, or to taste 4 tbsp freshly chopped flat-leaf parsley 1 tbsp tomato ketchup 4 tbsp gin, optional Small bread rolls Butter, for spreading Sliced red onion Baby spinach leaves Sliced cucumber Method: For the marinade: Mix together the yogurt, garlic, paprika, mustard and seasoning. For the steaks: Spoon the marinade mixture over the steaks to coat both sides. Cover and marinate for 2 hours or overnight in the refrigerator. Heat the oil in a large frying pan. Cook the steaks according to your preference. For the hot red tomato relish: Mix all the relish ingredients together and set aside. Add the steak and garnish with the red onion, spinach and cucumber. Finish with a spoonful of the relish over the steak and serve with the buttered rolls. Beef, frying
Beef damson pots Serves: 10 Ingredients: 1.2kg Quality Standard beef braising steak cubes 3 tbsp seasoned flour 6 tbsp oil 2 sticks celery, cut into chunks 2 onions, peeled and chopped 4 garlic cloves, peeled and finely chopped 4 parsnips, peeled and cut into big wedges 3 star anise 20 green peppercorns (optional) 1L damson or red wine 4 tbsp damson jam 25 fresh damsons or red plums, stoned and halved Sourdough bread Seasonal vegetables Method: Toss the beef cubes, in the seasoned flour. Heat the oil in a large frying pan, add the meat and brown. Add the celery, onion, garlic and parsnips. Cook for 1-2 minutes. Add star anise and green peppercorns (if using). Mix the damson or red wine and the damson jam and pour over the vegetables. Season and bring to the boil. Transfer to a large ovenproof dish and cook at 190 C, for 2 hours until meat is tender. 30 minutes before end of cooking time, stir in the damsons or plums. Remove star anise before serving. Serve with sourdough bread to mop up the lovely juices and a bowl of seasonal vegetables. Beef, braising and stewing
Oxtail with herb dumplings Serves: 10 Ingredients: 1.8kg Quality Standard oxtail pieces 5 tbsp plain flour mixed with 1 tbsp English mustard powder Salt and pepper 6 tbsp sunflower oil 2 large onions, sliced 1.2L stout or brown ale 1.2L water Zest of 2 oranges 3 bay leaves 6 sprigs fresh thyme leaves 5 medium parsnips, peeled and roughly cubed 5 sticks celery, chopped For the dumplings: 450g self-raising flour Salt 200g butter, cubed 5 tbsp freshly chopped flat-leaf parsley 120ml cold water Steamed shredded Savoy cabbage Method: For the dumplings: Place the flour, salt and butter in a large bowl, rub the butter into the flour, and add the herbs. Stir in enough water to form a smooth dough and shape into 20 evenly-sized dumplings. Cover and set aside. For the oxtail: Mix the flour and mustard in a large bowl. Season. Toss the oxtail pieces in the seasoned flour. Heat the oil in a large pan and brown the oxtail well for 4-5 minutes. Add the onion and cook for 5 minutes, until softened. Transfer to a large ovenproof dish, and add the remaining ingredients except the parsnips and celery. Bring to the boil, cover, and bake in the oven for 170 C, for 3-3½ hours. To finish, 30 minutes before the end of the cooking time, add the parsnips and celery, and cook for 30 minutes, then 20 minutes before the end of cooking, add the dumplings and leave uncovered to finish cooking. Serve with Savoy cabbage. Beef, braising and stewing
Braised faggots with onion gravy Serves: 10 Ingredients 700g Quality Standard beef mince 200g lamb s liver, finely chopped 200g streaky bacon, finely chopped 2 onions, peeled and grated 4 garlic cloves, peeled and crushed 2 tbsp freshly chopped flat-leaf parsley 1 tbsp fresh thyme leaves 1 tbsp freshly chopped sage 100g fresh white or brown breadcrumbs 1 tbsp English mustard Salt and pepper For the onion gravy: 2 tbsp sunflower oil 4 onions, finely chopped 2 tbsp plain or sauce flour 500ml ale 900ml good, hot beef stock Dash Worcestershire or brown sauce 2 tbsp dried mixed herbs Mashed potatoes Spring onions, chopped Method: Prepare the onion gravy; heat the oil in a large pan. Add the onions and cook over a moderate heat for 5 minutes. Add the flour and cook for 2-3 minutes, stirring occasionally. Gradually stir in the ale, stock, Worcestershire or brown sauce, seasoning and dried mixed herbs. Reduce the heat and simmer for 5 minutes. Make the faggots; in a large bowl mix together the faggot ingredients and shape into 20 golf-size balls. Transfer to a large roasting tin, and carefully pour over the gravy. Cover with foil and cook in a preheated oven at 180 C for 1½-2 hours. To serve, remove the foil and reheat for 15 minutes in the oven. Serve with a creamy combination of mashed potatoes and spring onions. Beef, braising and stewing
Pot roast with warm spices Serves: 10 Ingredients: 1.5kg Quality Standard beef joint Salt and pepper 2 bay leaves, roughly broken 4 whole cloves 10 black peppercorns 2 star anise 1 cinnamon stick, broken in half 3 tbsp demerara sugar 3 tbsp Worcestershire sauce 150g dried, ready to eat figs, left whole or halved 600ml mulled wine 2 tbsp sunflower oil 250g carrots, roughly diced 625g leeks, roughly chopped 6 small red onions, quartered Method: Season the beef joint and place in a large casserole dish. In a bowl mix together the spices, sugar, Worcestershire sauce, figs and mulled wine. Mix together and spoon over the joint, rubbing in all over. Cover, refrigerate and marinate for approximately 8 hours or overnight. Heat the oil in a large frying pan. Remove the joint from the marinade (do not discard the marinade), pat dry and brown on all sides in the hot oil. Return to the casserole dish with the marinade mixture, and add the vegetables. Bring to the boil over a medium heat, then reduce the heat, cover and simmer on the hob, or in the oven at 180 C, for 1 hour and 40 minutes, until the beef is cooked and tender. Serve with the vegetables and creamy mashed potatoes. Beef, braising and stewing
Aromatic braised steaks with orange & apricots Serves: 10 Ingredients: 1.5kg Quality Standard braising steak, cubed For the marinade: 1 tbsp fennel seeds 1 tbsp ground coriander Small bunch fresh thyme 3 garlic cloves, crushed 20 shallots, peeled 5 carrots, cut into large dice 125g semi-dried apricots, halved 125ml orange juice 4 celery sticks, sliced 400ml red wine 75ml red wine vinegar For the casserole: 4 tbsp oil 4 tbsp plain flour 3 tbsp tomato puree, optional 1.6L beef stock 450g button mushrooms Herby mash Spring greens Chopped flat-leaf parsley Method: For the marinade: In a large bowl mix the marinade ingredients together and add the steak. Season well. Cover and refrigerate overnight. For the casserole: Drain the beef, shallots, carrots and celery from the marinade mixture. Reserve the marinade mixture. Heat the oil and brown the meat with the vegetables in batches. Blend the marinade mixture until smooth. Stir in the flour, the reserved marinade, the tomato puree, the beef stock and bring to the boil. Reduce the heat to a simmer and cook in a medium oven for 1½-2 hours, stirring occasionally, or until the meat is tender. Add some halved button mushrooms, and heat through. Serve over herby mash, with the spring greens, garnished with some chopped flat-leaf parsley. Beef, braising and stewing
Beef and ale stew with bubble & squeak patties Serves: 10 Ingredients: 1.5kg Quality Standard beef, topside or braising steak, cut into 5cm cubes 150g plain flour Salt and pepper 2 tbsp English mustard powder 100ml sunflower oil 4 medium onions, roughly chopped 450g baby turnips, halved 600g baby carrots, scraped and left whole 1.2L stout or ale 400g can chopped tomatoes 1 tbsp runny honey 2 bay leaves For the bubble and squeak patties: 2 large onions, grated 100g butter 1.8kg cooked mashed potatoes 350g cooked spring greens or Savoy cabbage, finely shredded 30g freshly chopped flat-leaf parsley 450g button mushrooms, halved 60ml sunflower oil Seasonal vegetables Method: For the beef and ale stew: Season the flour with salt, pepper and the mustard powder. Toss the beef in the seasoned flour. Heat half of the oil over medium heat, and brown the beef in batches. Transfer to a large oven proof dish. Brown the onions and turnip in the remaining oil for 3-4 minutes. Add to the beef. Now add the carrots, stout or ale, tomatoes, honey and bay leaves. Bring to the boil, reduce the heat, cover and simmer in the oven at 170 C, or on the hob, for 3 hours or until the meat is tender. For the bubble and squeak patties: Sauté the onions in the butter for 5-7 minutes until soft, but not brown. When the onions are cool, add to the potatoes and spring greens or cabbage in a large bowl. Season. Mix thoroughly and shape into 20-24 small, firm patties. Set aside until ready to serve. Reheat the stew in portions with a little of the flat-leaf parsley and the halved mushrooms stirred through. Heat the oil over high heat, and cook the patties for 3-4 minutes on each side until golden. Drain on absorbent kitchen paper. Serve two of the patties with the stew, and seasonal vegetables. Beef, braising and stewing
Pot roast beef Serves: 10 Ingredients: 2kg Quality Standard rolled braising joint Salt and pepper 4 yellow peppers, deseeded and finely chopped 2 large tomatoes, finely chopped 6 spring onions, finely chopped 4 garlic cloves, peeled and finely chopped 6 sprigs freshly chopped thyme leaves 4 bay leaves, crushed 75ml cider vinegar 2 tbsp brown sugar 40ml sunflower oil 3 medium onions, peeled and sliced 1.5L hot beef stock 6 medium carrots, peeled and roughly chopped 500g swede, peeled and roughly chopped 500g potatoes, peeled and roughly chopped Hot crusty bread Method: In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joints and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture. Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joints, reserving the marinade, and pat dry all over. Rub with the sugar. Heat the oil in a large frying pan and brown the joint on all sides. Transfer to a large roasting dish. Add the onions, stock and the reserved marinade. Bring to the boil uncovered, then reduce the heat, cover with greaseproof paper and lid. Cook in the oven at 170 C, or on a low heat on the hob for 2 hours, until the meat is tender. Add the carrots, swede and potatoes and return to the oven for a further 30 minutes to cook the potatoes, carrot and swede through. Check the seasoning. Serve with hot crusty bread. Beef, braising and stewing
Coconut beef madras Serves: 10 Ingredients: 1.8 kg Quality Standard braising steak, cut into 5cm cubes Salt and pepper 60ml sunflower oil 4 large onions, finely chopped 6 cloves garlic, finely chopped 1 x 10cm piece fresh root ginger, peeled and finely chopped 3 red chillies, deseeded (if preferred) and finely chopped 4 tbsp tomato purée 8 tbsp Madras curry paste or similar 400ml coconut milk 300ml water 3 cinnamon sticks Small bunch coriander, chopped, to garnish Fresh coconut shavings, to garnish Basmati rice Naan bread Selection of Indian relishes and pickles Raita Green salad Method: Heat 2 tbsp of the oil in a large frying pan, season the beef and brown in batches. Transfer to a large saucepan. Meanwhile, heat the remaining oil and cook the onion, garlic, ginger and chillies over a low heat for 10-15 minutes until soft and lightly brown. Transfer to a food processor, and process until smooth. Add to the dish and add all the remaining ingredients. Bring to the boil, reduce the heat, cover and simmer for 2-2½ hours, stirring occasionally. Check for seasoning and remove the cinnamon sticks before serving. Garnish with the freshly chopped coriander and coconut shavings and serve with basmati rice, naan bread, raita, a selection of relishes and a green salad. Beef, braising and stewing
Roast beef wrapped in mustard, cheese and Parma ham Serves: 10 Ingredients: 2kg Quality Standard roasting joint Salt and pepper 1-2 tbsp Dijon mustard 200g medium fat soft cheese 6 tbsp freshly chopped chives 10 slices Parma or Prosciutto ham For the garlic fondant potatoes: 1 tbsp olive oil 25g butter 3 garlic cloves, peeled and finely crushed 2kg small new potatoes 2 sprigs fresh thyme leaves 400ml hot, good vegetable stock Green beans, cooked Method: For the roasting joint: Preheat the oven to Gas mark 4 5, 180-190 C, 350-375 F. Season the joint well and brush with the mustard. Place on a rack in a large roasting tin and roast at 180 C, for 1 hour and 45 mins for rare beef, 2 hours and 15 mins for medium, and 2 hours and 40 mins for well done meat, basting occasionally with any beef juices. In a small bowl mix together the medium fat soft cheese with the chives. Lay the Parma or prosciutto ham evenly on a clean chopping board and spread the mixture evenly over the ham. 20 minutes before the end of the cooking time remove the joint from the oven and wrap the Parma ham, cheese side down directly around the beef. Tie with string, if required and return to the oven. For the fondant potatoes: Heat the oil and butter in a large frying pan and cook the garlic for 1-2 minutes until soft but not coloured. Add the potatoes and toss in the oil. Transfer to a large roasting tin and pour over the hot stock. Season and roast for 1-1½ hours. Serve the joint with the garlicky fondant potatoes and green beans. Beef, roasting
Serves: 10 Ingredients: 2 kg Quality Standard roasting joint 8 bay leaves, broken into small pieces 2 tbsp smoked paprika 100ml olive oil Grated zest of 2 lemons 4 tbsp freshly chopped parsley 1 tbsp juniper berries, finely crushed For the juniper gravy: 2 tbsp plain flour 1L good, hot beef stock Freshly chopped flat-leaf parsley, to garnish Yorkshire puddings Roast potatoes Seasonal vegetables Beef, roasting Juniper roast beef Method: For the beef: Make several slits all over the joint and season well. In a small bowl mix together the bay leaves, smoked paprika, olive oil, lemon zest, parsley and juniper berries. Spread this mix over the joint. Place the meat on a rack in a roasting tin and roast at Gas mark 6, 200 C, 400 F, for the preferred cooking time, for 1 hour and 45 mins for rare beef, 2 hours and 15 mins for medium, and 2 hours and 40 mins for well done meat, basting occasionally with any beef juices. When the joint is cooked, remove from the oven, wrap loosely in foil and allow to rest. For the gravy: Spoon off any excess fat from the tin and discard. Place the tin over a medium heat, scrape the sediment from the base of the pan, deglaze with a little stock, and sprinkle over the flour. Stir well with a spoon, add a little stock and stir again, Add the remaining stock and any meat juices from the platter and adjust the seasoning. Bring to the boil, reduce the heat and simmer for 8-10 minutes or until thickened to a well-flavoured gravy. Strain the gravy and set aside until ready to serve. Serve the beef, drizzled with the gravy sauce and accompanied with Yorkshire puddings, roast potatoes and seasonal vegetables.
Roast beef with kumquats and orange liqueur and wild mushroom and walnut stuffing Serves: 10 Ingredients: 2.5kg bone-in Quality Standard beef joint, French-trimmed, (or 2kg boneless) 2 tbsp freshly chopped tarragon 2-3 tbsp extra virgin olive oil 100ml orange liqueur Salt and pepper 3 tbsp thick cut orange marmalade 450g kumquats, halved or 5 clementines or satsumas, unpeeled and cut in half For the wild mushroom and walnut stuffing: 40g dried porcini mushrooms 400ml boiling water 6 pickled walnuts, rinsed, drained and roughly chopped 150g fresh white breadcrumbs 5 tbsp freshly chopped flat-leaf parsley 2 garlic cloves, peeled and finely chopped Salt and black pepper 2 egg yolk, beaten For the gravy: 1 tbsp plain flour 600ml good, hot beef stock Roast potatoes Yorkshire Puddings Seasonal vegetables Method: In a small bowl combine the tarragon, olive oil and half the orange liqueur. Season the rib joint and rub the tarragon and olive oil mix over the surface. Cover and marinate in the refrigerator overnight. Preheat the oven to Gas mark 6, 200 C, 400 F. Place the joint on a rack in a roasting tin and open roast for the preferred cooking time, for 1 hour and 45 mins for rare beef, 2 hours and 15 mins for medium, and 2 hours and 40 mins for well done meat, basting occasionally with any beef juices. Cover with foil if browning too quickly. 20 minutes before the end of the cooking time mix together the marmalade and the remaining liqueur and brush the joint with the glaze. Remove the roasting rack, add the kumquats, clementines or satsumas and position the beef in the centre of the tin. Return to the oven. Remove the joint and the kumquats, clementines or satsumas from the oven and transfer to a warmed platter. Cover and leave to rest for 15-20 minutes. For the wild mushroom and walnut stuffing: Pour the the boiling water over the mushrooms. Leave to infuse for five minutes, then drain, reserving the liquid. Roughly chop and set aside. Mix all the remaining ingredients together with the mushrooms and 3tbsp of the reserved mushroom liquid. Shape the mixture into 25-30 small balls, and refrigerate until ready to serve. For the gravy: Spoon off any excess fat from the roasting tin and discard. Place the roasting 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, and any meat juices from the platter and adjust the seasoning. Simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. Place the stuffing balls on a non-stick baking tin and bake for 20-25 minutes at Gas mark 6, 200 C, 400 F. Serve the beef with wild mushroom and kumquat stuffing, roast potatoes, Yorkshire puddings, seasonal vegetables. Beef, roasting
Serves: 10 Ingredients: 500g strawberries, rinsed, hulled and sliced 5 tsp balsamic vinegar 2 tsp crushed black peppercorns Method: Mix together the strawberries, balsamic vinegar and sprinkle with the crushed black peppercorns. Set aside until ready to serve. Sauces Summer salsa
Serves: 10 Ingredients: 12 medium onions, finely chopped 4 garlic cloves, crushed 60ml olive oil 4 tbsp wholegrain mustard 600ml lager 100g currants 200g brown sugar 240ml white wine vinegar Sauces Tangy beer and onion pickle Method: Cook the onion and garlic in the oil, for 15 minutes. Add the remaining ingredients and bring to the boil. Simmer uncovered for 45-50 minutes until thickened and most of the liquid has evaporated. Transfer the hot pickle into a sterilized jar, seal and refrigerate for up to 2 weeks.
Serves: 10 Ingredients: 4 medium red onions, finely sliced 100ml olive oil 3 red chillies, deseeded, finely chopped 4 tbsp freshly chopped flat-leaf parsley or coriander 2 tbsp lime juice 75-100ml balsamic vinegar amount will vary according to the vinegar Salt and pepper Sauces Method: In a large bowl mix all the ingredients together, chill for at least 2 hours. Check the texture and adjust the oil and vinegar accordingly. Check the seasoning. Fiery onion relish
Horseradish and chive mayonnaise Serves: 10 Ingredients: 300ml good quality mayonnaise or crème fraîche 3 tbsp creamed horseradish sauce, or to taste 1 tbsp freshly chopped chives Salt and pepper Method: In a large bowl mix all the ingredients together, chill for at least 2 hours, until required. Sauces
Serves: 10 Ingredients: 5 tbsp oil 3 red onions, finely chopped 1 tbsp dried red chillies 250g soft light brown sugar 250ml clear honey 150ml balsamic vinegar 1.5 kg fresh rhubarb, trimmed and sliced 4 tbsp oil 80g butter Sauces Rhubarb and chilli compote Method: Heat the oil in a pan with the red onion and dried red chillies over a low heat for 5 minutes. Add the soft light brown sugar, honey and balsamic vinegar. Continue to cook over a low heat for 2-3 minutes or until the sugar has dissolved. Add the rhubarb to the pan, cover and cook over a low heat for 8-10 minutes or until the rhubarb is tender, stirring occasionally. Season to taste. Cover and set aside until required.
Serves: 10 Ingredients: 3 garlic cloves, peeled and crushed 50g freshly chopped flat-leaf parsley 10g fresh basil leaves 10g fresh mint leaves 10ml capers 40ml lemon juice 100ml olive oil Salt and pepper Sauces Method: Blend together the garlic, herbs, capers (if used) and lemon juice with 60ml olive oil until coarsely chopped. Season. Salsa verde
Tangy marsala or sweet sherry sauce Serves: 8 Ingredients: 75ml olive oil 5 garlic cloves, peeled and finely chopped 250ml Marsala or sweet sherry 250ml red wine 200ml hot, good beef stock or water 3 tbsp tomato purée Pinch dried chilli flakes Salt and pepper 50ml freshly chopped flat-leaf parsley or chives Method: Heat the oil in a pan and cook the garlic until soft, but not coloured. Add the Marsala, or sweet sherry, and red wine, bring to the boil, reduce the heat and cook for 10-15 minutes until thickened. Stir in the stock, or water, tomato purée and chilli flakes and seasoning, if required. Add the parsley or chives. Increase the heat and boil the sauce for 2-3 minutes until thickened. Sauces
EBLEX AHDB Stoneleigh Park Warwickshire CV8 2LZ Tel: 0845 491 8787 e-mail: zhenya.dewfield@eblex.org.uk www.eblextrade.co.uk Copyright reserved by EBLEX 2009 EBLEX is a division of the Agriculture and Horticulture Development Board