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~Beef Bourguignon~
Recipe by: Eat, Little Bird
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Peposo alla fornacina
Succulent, melt-in-the-mouth beef sits in a rich, fragrant sauce that’s so simple to make it’s almost unbelievable. Peposo Alla Fornacina is
Steak and stilton pie
A golden-crusted puff pastry pie, stuffed with braising steak, blue cheese, brown ale and thyme. Perfect for chilly winter nights
Beef and ale stew
https://www.olivemagazine.com/recipes/one-pots/beef-ale-and-parsnip-stew/
Beef bourguignon
https://www.bbcgoodfood.com/recipes/beef-bourguignon
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Beef cobbler pie with cheesy marmite crust
https://www.olivemagazine.com/recipes/family/rich-beef-pie-cheesy-cobbler-crust/
BEEF EN DAUBE
2 lb Lean stewing beef 2 Sl Bacon; diced 2 Doz tiny boiling onions 1 tb Red wine vinegar 1 tb Brown sugar 1 1/2 c Dry red wine Salt and pepper to taste 2 Buds garlic; minced 1 ts Fresh thyme OR... 1/2 ts Dried thyme 1 ts Beef stock base 2 Strips orange peel 2 tb Cornstarch 2 tb Parsley; chopped
Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute; stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt; pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened
Avoiding a disaster with beef casserole
Beef braised in beer with mustard mashed potatoes and purple sprouting broccoli on Monday 28 March 2016
Despite the mothership not especially liking beef, she won’t pass up a bargain. When she brought home some casserole beef for £1.50, I decided to braise it in beer for dinner on Monday night.
Unfortunately, my attempt to make a carbonnade of beef descended into a ridiculous charade of substitutes. It wasn’t disastrous. It was far from disgusting. But it wasn’t really what I had intended.
400g casserole beef
1 onion (it should really be two), sliced
1 tablespoon flour
1 bottle of porter (it should be a dark ale, but porter really is too dark)
2 bay leaves
1 sprig thyme
1 tablespoon mustard (ideally Dijon; guess what we didn’t have)
1 tablespoon sugar (brown; guess what we didn’t have)
Salt and pepper
Oil for frying
Stock if necessary
Heat a good lug of oil in a large casserole dish (or use butter if your prefer) and proceed to brown the meat well on all sides. You might need to do this in batches. Remove the meat to a plate.
Brown the onion slowly until caramelised in the meaty pan, adding a little more fat if necessary and some salt to help prevent sticking.
When the onion is brown, which will likely take 20 minutes with the help of the pan’s lid, add in the flour to make a roux and cook it through.
Slowly pour in the beer and make a sauce, before tipping in the beef and its juices that will have accumulated on the plate, the bay leaves, the thyme, pepper, and a sprinkling of salt. Place the lid on the pan, put on the slowest flame on the hob, and leave it to cook for at least three hours.
Check on it periodically to ensure that it doesn’t get too dry or too thick. If it does, add some stock.
Five minutes before you’re ready to serve, stir in a spoon of mustard and a spoon of sugar. Check the flavour balance and adjust as necessary. Cook for a few minutes longer and then bring it to the table, alongside some mustard-mashed potatoes and some green vegetables. You also deserve a beer.
