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Sunday Roast Brisket March 26, 2018

Filed under: Meat,Roasts — delishuss @ 10:57 am
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beef brisket (1)

Yesterday was a bit dull and dreary, perfect weather for a Sunday roast. After sifting through my bookcase of cookbooks, I decided on beef brisket. It was a choice between a more traditional southern style brisket from Gordon Ramsey recipe or a Jamie Oliver one. I asked the taste tester which he’d prefer and he gravitated towards the Jamie Oliver Mothership Sunday Roast Brisket one. I was a little intimated by the fact that there are Yorkshire Puddings to be made but I’d said I’d give it a shot.

A couple of things to call out, give the meat a good seasoning. I mixed an Oxo cube with the mustard and smothered the meat with it and I still felt it was slightly under seasoned. I’d go a bit easier on the blackcurrant jam as the gravy was a bit sweet for my liking. I also added a stock cube into the water for the gravy.

It’s a really satisfying plate of food and we have plenty of leftovers for all the other great recipes from the Jamie Oliver book (Save with Jamie).

Ingredients

2kg piece of beef brisket

Olive oil

2 large onions

2 teaspoons of mustard

1 Oxo cube

1 bunch of fresh rosemary

1.5kg potatoes

500g carrots

1 swede or parsnips

1 knob of unsalted butter

140g plain flour

1 tablespoon blackcurrant jam (I’d probably use 1/2 tablespoon)

2 tablespoons red wine vinegar

400ml beef stock

Vegetable oil

2 large eggs

100ml semi-skimmed milk

 

Method

Brisket

  1. Pre-heat the oven to 170 degrees Celsius/325 degrees Fahrenheit/ gas mark 3.
  2. Heat a frying pan and add a glug of olive oil.
  3. Season the brisket with salt and pepper and brown in the pan.
  4. While the meat is browning, slice the onions.
  5. Once all the meat is fried off, remove and set aside.
  6. Fry off the onions until brown in the frying pan. Add to the bottom of a casserole dish. (You can do all this directly in the casserole dish if you have gas, I only have induction).
  7. Rub the meat with the mustard and Oxo cube and rosemary leaves. Add to the casserole dish.
  8. Protect the meat with a sheet of wetted greaseproof paper. This keeps the meat moist and keeps in the juices. Cover with 2 sheets of tin foil and place in the oven.
  9. I like my brisket shredded, so I left it on for 5 hours. If you prefer to carve it, 4 hours will do. Check it half way to make sure there’s another moisture; if not, add a little water.

Veggies

  1. While the meat is cooking away, peel the potatoes, halving any larger ones. The original recipe says to parboil in salted water for 12 minutes. I chucked them in microwave for 6 minutes.
  2. Press the potatoes down with a masher gently until the split a little. Shake in some olive oil and plenty of salt. Potatoes love salt.
  3. Place in the oven an 1 1/2 before the end of the brisket cooking time.
  4. Peel and chop the carrots and swede or parsnips. Cook in salted boiling water for 20 minutes or until soft. Drain and mash with the butter. Season with salt and pepper and keep warm.

Gravy

  1. Remove the potatoes and brisket from the oven and pour out some of the meat juices into a jug. Keep the meat and potatoes warm.
  2. Up the oven temperature to 250 degrees Celsius, 495 degrees Fahrenheit, gas mark 8.
  3. Heat a frying pan and add the flour, jam, vinegar, stock and resting juices. Similar until you have a nice smooth consistency. Keep it on a low heat until you are ready to use.

 

Yorkshire Puddings

  1. Grab a 12 hole shallow hole bun tray and add some olive oil to each hole. Don’t go too crazy as the Yorkshire puddings will end up being greasy and soggy.
  2. Place the tray in the oven while you make your pudding mixture.
  3. Put the flour and salt and the eggs in a jug and whisk. Slowly add in the milk and whisk until you have a smooth consistency that’s not lumpy.
  4. Carefully take the tray from the oven, it’s hotter than hell. Make sure you have somewhere heat proof to place the tray. Fill each hole 3/4 way full and place them in the oven.
  5. Bake them in the oven until they have puffed up and are golden brown, roughly 10 minutes.

 

Carve or pull apart the brisket and serve with all the accompaniments.

 

 

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Beef Keema August 2, 2015

Filed under: Curries,Indian,Meat,Weight Watchers Recipes — delishuss @ 7:16 am
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I think I may have made something like this before but I saw it in the Weight Watchers magazine and decided to give it a go. It was really yummy and pretty healthy too. You could probably go with chicken or pork mince to reduce the calorie content. I don’t think the taste would suffer as a result. I’ve been giving Weight Watchers a go again. Not with too much success, if I’m really honest. It’s not the program but just my level of discipline. What I like most about Weight Watchers is that you can eat what you like so long as you point it out but that tends to become a little cumbersome if you don’t have the little points calculator or the app. Let’s face it, it’s common sense though. Eat good, whole, fresh food and you’ll be fine. Easier said than done. Anyway enough about that. Here’s the recipe.

6 propoints per serve

Serves 4

Prep: 10 mins

Cooking: 20 mins

Ingredients

2 tsp vegetable oil

1 brown onion, finely chopped

400g extra lean beef mince

1 long red chilli, finely chopped

2 tbs mild korma curry paste

3/4 cup (210g) canned diced tomatoes

1/2 cup (120g) frozen peas

1 tbs lemon juice 1/2 cup (140g)

low-fat natural yoghurt

60g spinach leaves

1/4 cup coarsely chopped fresh coriander

Method

1. Heat the oil in a large frying pan over a medium-high heat. Saute the onion, stirring for 3-4 minutes or until softened. Add the mince and fry off until browned.

2. Add the chilli and the paste, stirring for 2 minutes until the spices start to release their aroma.

3. Stir in the tomatoes and 3/4 cup of water and bring to the boil. Reduce to a simmer and simmer for another 5 minutes.

4. Add the peas and simmer for a further 5 minutes until the sauce has thickened.

5. Add the lemon and half the yoghurt and simmer for a minute. Stir in the spinach and cook until it starts to wilt.

6. Season with salt and pepper. Serve with the remainder of the yoghurt and the chopped coriander. You can add some steamed brown (1/2 cup) rice for an extra 3 propoints or have with more veggies for 0 propoints.

 

Slow Cooked Beef with Barley May 19, 2015

Filed under: Meat — delishuss @ 12:05 pm
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I must have this recipe for about a year and never tried it. I got it out of an Aldi magazine. It’s amazing where you can little gems of recipes. I was looking for something hearty and comforting at the weekend and came across this. It really hit the spot. I did my version in the slow cooker but they did theirs in the oven; I’m sure either works. I’ve altered the recipe as is my style, I had some spare thyme, so I popped that in. I also added some tomato puree and an oxo cube for added flavour.

Serves 6

Ingredients

1.2kg beef chuck steak, cut into 5cm pieces

2 tsp olive oil

1 medium brown onion, sliced

3 cloves garlic, crushed

2 cups liquid beef stock

2 cans crushed tomatoes

2 celery sticks, chopped

3 sprigs rosemary, finely chopped

3 sprigs thyme, finely chopped

2 tsp brown sugar

1 sachet of tomato puree

1 oxo cube

Method

1. Season the beef with salt and pepper and drizzle with the oil and massage into the beef.

2. Heat a large frying pan on high heat and brown beef until sealed. Transfer to the slow cooker.

3. In the same frying pan, cook the onion and celery until softened. Add the garlic and fry for 2 minutes. Transfer to the slow cooker.

4. Stir the tomato puree into the beef and vegetables in the slow cooker. Add the herbs, the stock, the crumbled oxo cube, and the sugar. Season with salt and pepper.

5. Set the slow cooker to auto and leave for 4 hours or more if you wish, stirring occasionally. Add the barley to the slow cooker and cook for another 2 hours.

Hey presto, you’re done. Serve with some nice crunchy bread or pasta.

Note: If you don’t have a slow cooker, preheat the oven to 155 degrees Celsius. Fry off your meat and veg as above and transfer to a casserole dish. Cover and bake in the oven for 2 1/2 hours, or until the beef is tender.

 

Beef Ragu August 17, 2014

Filed under: Favourites,Italian,Meat,Pasta,Soups and Stews — delishuss @ 7:41 am
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I’ve been on a mini-holiday, just at home but it’s been a nice relaxing couple of days. I have been going a bit mad with the slow cooker. I made this Ragu and also pulled pork: https://delishuss.com/2014/08/16/pulled-pork-roll/. I’m really enjoying using the slow cooker at the moment. I’ve had the best results with fattier cuts of meat. I’ve tried a curry recipe with lean lamb steaks and it shriveled up to nothing. I didn’t have a recipe for this one, I just winged it. I have another recipe on the blog for ragu, I reckon this is the better of the two.

6 serves

Ingredients

1.2 kilos stewing beef, chopped into chunks

1 onion, chopped

2 medium size carrots, roughly diced

5 cloves of garlic, crushed

2 oxo cubes

250 ml beef stock

250 ml red wine

Boquet garni

1 tin chopped tomatoes

4 slices of parma ham, chopped

1 sachet of tomato paste (25g or so)

4 tablespoons of olive oil

Salt and pepper to season

 

Method

1. Heat a large frying pan and heat 2 tablespoon of the oil. Saute the onions and the carrots. Remove from the frying pan.

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2. Heat the remainder of the oil and add half of the beef. Brown and remove from the pan and repeat with the remainder of the beef. While the 2 batches is browning, add the garlic and pancetta and fry off for about 3 minutes. Add the meat and the veg to the slow cooker.

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3. Add the wine and the stock to the frying pan and bring to the boil. Reduce to a simmer and add the tomato paste. Simmer for 5 mins and add the sauce to the slow cooker.

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4. Sprinkle the two oxo cubes over the meat. Unwrap the bouquet garni. Remove some of the stalks of thyme and rosemary and take off their leaves and sprinkle over the meat. Tie the bouquet garni back up and add it to the slow cooker.

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5. Pour over the tin of tomatoes and stir through. Season with salt and pepper.

6. I cooked it in the slow cooker for about 6 hours on high. You could do it on low for 8 hours if you have the time.  Once it has finished cooking. Remove the bouquet garni and any large leaves of rosemary or thyme stalks.

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7. Serve with rigatoni pasta or any pasta of your choice. I threw the pasta into the ragu before serving to soak up some of the juices.

 

Note: Half way through the cooking, you can place a piece of kitchen paper on top of the liquid and soak up some of the fat on top. Some chefs recommend using slices of bread.

 

Beef Fillet with Salsa Verde January 22, 2014

Filed under: Favourites,Meat — delishuss @ 11:33 am
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I loved Gordon Ramsay’s Ultimate Cooking series on Lifestyle Food. I bought the app for my android phone but something happened to it and it stopped working. So, I treated myself to Gordon Ramsay’s Ultimate Home Cooking cookbook before Christmas. This recipe is taken from the book. While the recipe took longer than expected, I will explain as I go through the method, it was absolutely gorgeous.

A note from the main man: The beef should not be cooked to well-done, “it would be a travesty”.

Ingredients

Olive oil, for frying

1kg piece of beef fillet cut from the thick end

2 heads of garlic, halved horizontally

4 thyme sprigs

2 rosemary sprigs

Butter, for basting

Sea salt and freshly ground black pepper

For the Salsa Verde

5 anchovy fillets, reserve some of their oil

1 1/2 tbsp capers

2 garlic cloves, peeled and crushed

1 1/2 tbsp Dijon mustard

1 1/2 tbsp sherry or red wine vinegar

Extra virgin olive oil

Bunch of parsley, leaves only

Small bunch of mint, leaves only

Freshly ground black pepper

 

Method

1. Preheat the oven to 200 degrees Celsius/Gas 6

2. Place a heavy based ovenproof frying pan over a medium heat and add a dash of olive oil. Season the beef all over, then brown in the pan on all sides for a minute or two. Add the garlic, thyme and rosemary and roll the beef around with the herbs. Add a couple of knobs of butter and, when melted, baste the beef in it. Transfer the pan to the oven and roast for 10-12 minutes (rare) or 15-17 (medium rare). Okay, I cooked it in the oven for 15-17 minutes and it was very rare when I carved it. So I put it back in the oven sliced for another 10 minutes and it was cooked to medium to medium rare in some pieces. My recommendation is to use a meat thermometer to gauge how well the meat is cooked.

3. Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a pinch of salt and half the herbs, in a mortar and pound with the pestle until a paste has formed. Stir in the mustard and vinegar. Loosen with a little oil, then stir the rest of the herbs. Mix well to your preferred consistency. Taste and adjust the seasoning as necessary.

4. Once the beef is cooked to your liking, baste it in the pan juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, cover loosely with foil and leave to rest for 10 minutes.

5. To serve, slice thickly and spoon the salsa verde alongside. I served this with potato bake and Matt Preston’s Innocent Pea Salad with Evil Porky Pepita Crunch.

Note: I’m not a big fish fan so I was worried that the anchovies could be very over-powering so I reduced the quantity to two. You couldn’t taste them in the salsa verde. I promise, non-fish lovers 😉

 

Shredded Chilli Beef September 24, 2013

Filed under: Meat,Mexican — delishuss @ 10:17 am
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We often go to this Mexican restaurant in Brisbane called La Quinta. They have this awesome chilli beef. I had been meaning to give it a try for a while and I finally got around to it for a Mexican style dinner party that I was having.  I made this dish in the slow cooker. I started preparing it at about 8 o’clock in the morning and left it all day in the slow cooker. I got a big thumbs up from my guests. Personally I thought it turned out superbly if I do say so myself. I got the basis of this recipe from Taste.com.au and of course put my own spin on it. It’s very easy and straight forward to make. Definitely worth a try.

Ingredients

1.2kg beef chuck steak, cut into 10cm pieces

1 tbs olive oil

2 brown onions, finely chopped

2 garlic cloves, finely chopped

2 tsp ground cumin

1 1/2 tsp smoked paprika

1 tsp ground allspice

500ml passatta

375ml water

1 tbs finely chopped pickled jalepeno peppers

3 dried bay leaves

1 oxo cube

1 tbs cayenne pepper

1 can of red kidney beans

To serve:

Flour tortilla, warmed to serve

Steamed rice, to serve

Sliced avocado, to serve

Fresh coriander sprigs, to serve

Sour cream, to serve

Pickled Jalepenos, to serve

Fresh lime quarters

Method

1.  Season the beef with salt, pepper and cayenne pepper. Heat the oil in a large flame proof casserole dish or pan over a high heat.

2. Cook half the beef for 3 minutes on each side or until golden brown. Transfer to a plate and repeat with the remaining beef. Remove all beef from the pan.

3. Reduce the heat to medium-low for about 10 minutes until golden. Add the garlic and cook for 1 minute until aromatic.  Combine the spices in a bowl and add to the onion mixture cooking for another 1 minute or so. Add the passatta, water, jalepenos, oxo cube crumbled, and bay leaves. Bring to the boil.

4. While the flavours are marrying, switch on the slow cooker and heat. Transfer the mixture over.

5. Let the slow cooker work its magic. Leave for as long as you can, stirring occasionally.  I left it from 9am to 8pm. It sounds excessive but worth it, you’ll see.

6. One hour before serving, add the red kidney beans.

6. When you are nearly ready to serve, shred the meat in the slow cooker with a fork. It should shred away easily.

7. Serve with all the accompaniments.

 

Beef Goulash February 13, 2012

Filed under: Meat,Potatoes — delishuss @ 11:03 pm
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I had some beef in the freezer so I decided to give this recipe a go. It kind of ended up tasting like a brown stew as I would call it. I had a look at a number of recipes on the Internet and they had varying ingredients, so I just took the most common ones. It’s good winter grub. Hope you enjoy.

 

Ingredients

500g stewing beef

2 onions, chopped

1 large carrot, chopped

1 tbsp tomato puree

200g tinned tomatoes

3 tbsp paprika

1 tsp caraway seeds

1 tsp mixed spice

400g baby potatoes

500ml beef stock

2 garlic cloves, crushed

2 tbsp chopped fresh rosemary and thyme

2tbsp oil

1 oxo cube

20g flour

Salt and pepper

 

Method

1. Place the flour on a plate and sprinkle with salt and pepper. Coat the beef in the flour.

2. Heat the oil in the large pot. Add the onions and the carrots and fry off for 4 minutes. Remove the veg and set aside.

2. Add the beef and fry until browned. Add the garlic and cook for 2 minutes making sure it doesn’t burn.

3. Re-add the veg. Stir in the herbs and spices and cook for another minute or so. Crumble in the oxo cube and stir.

4. Stir in the tomato puree and the tomatoes. Add the potatoes and the stock making sure that there’s enough liquid to cover and cook the potatoes. Add more stock if necessary.

5. Bring to the boil and reduce the heat to a simmer. Simmer for an hour or more if you can. The longer you leave it the more tender the meat will be.