When you have had a busy few weeks, there is nothing better than slow cooked comfort food to revive your senses. This boeuf bourguignon is ideal especially in chillier weather!
Another meal plan post as there was some great feedback and ideas on the last one
Today – Boeuf Bourguignon. I can’t believe I haven’t posted a recipe for this before so this will be coming soon – no Sunday roast today as the Other Half is working and won’t be home until later so this is an ideal thing to heat up for him, plus I saw some nice shin of beef when I went shopping
Firstly, I completely failed to photograph this (must stop the Small Person playing on my phone and using all the battery!) but it was so delicious I wanted to write it up. Something I’ve failed at doing regularly recently but hopefully that particular corner has been turned and I’ll find some more time to devote to my blog again.
Joint of Beef Brisket (roughly 1.9kg)
Half bottle of red wine
300ml beef stock
The night before I chopped the carrots and put them in my stock pot along with the beef, stock and wine and let it marinade overnight. If you don’t have time to do this I don’t think it matters but I would recommend at least an hour or two if you can.
Pre-heat oven to Gas Mark 4 and then place the covered pot in the oven for about 3 hours.
It really was that easy. As this was Sunday dinner, I also made my Yorkshire pudding batter first thing in the morning so when the beef was taken out, I turned the oven up to Gas Mark 7 and roasted my potatoes, parsnips and cooked the Yorkshires. All the juices from the beef and wine made a great gravy, I removed the carrots with a slotted spoon and poured off the juices before adding them to a roux along with an extra splash of the red wine I’d opened to accompany the meal.
Normally I like my beef rare, but slow cooked like this the joint was fall apart tender, still with plenty of moisture and really, really tasty. Definitely one that will stay on the roast dinner rotation!
Due to real life being both difficult and hectic at the moment, I am guilty of neglecting my blog at the minute so I apologise for that now.
Hectic and difficult mean only one thing for me, slow cooked comfort food and what better than beef stew? Beef stew made from ox cheek in lots of red wine!
2 Beef cheeks
1 bottle of red wine
3 garlic cloves
Handful of sliced mushrooms
First of all marinade the cheeks in 300ml of the red wine with chopped garlic cloves, if you have any thyme this would also be a good addition as is a healthy dose of cracked black pepper. I left mine overnight but anything from an hour upwards will be fine.
Dice your carrots and finely slice the onion and then fry of in a little butter or oil until softened, then add the bacon and mushroom. At this point you can fry the cheeks to brown them but I never find this a vital step. Add the meat and marinade and bring to the boil, stir well, add the tin of tomatoes and enough wine to cover and then cook on a low heat for 6-8 hours. You can probably use a slow cooker but I cook mine in a stock pot on top of the woodburner. In the end it cooked for 10 hours but as it is not a fierce heat that was fine, alternatively you can cook for 3-4 hours on a low gas in the oven but you will need to check it doesn’t dry out.
Serve with creamy mash. Fairly quick to prepare, the slow cooking takes out all the headache and you end up with a meltingly tender mouthful of gorgeousness. If you are frightened of cooking beef cheeks, there really is no need, they make the richest stew and all they really need is a lot of time. The fat adds to the flavour but if they are very fatty you can ask your butcher to trim, or do it yourself at home.
The other morning small person declared she wanted beef curry for tea that night, as I hadn’t written a meal plan and was short of ideas I decided this was one of her better suggestions. Also I had a few days annual leave and the opportunity to cook beef on a low temperature all day presented itself.
This recipe is an amalgamation of several I read online and, because small person does not like hot spice, without too much heat in it.
500g beef (I used stewing steak)
1 red pepper
2 garlic cloves
Tbsp fresh garlic
1 medium green chilli
1 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
Tin of chopped tomatoes
Small pot of natural yogurt
Handful chopped coriander
Add some oil to a pot and soften the chopped onions and pepper. Throw in the mushrooms stir well and leave for a few minutes to cook. Put the garlic and ginger in a professor with a little oil and make a paste. Add this to the pot along with the garlic-ginger paste, cook for a minute or so. Put in the beef and stir until browned, then add in all the slices. Again stir until coated and cook for a minute.
Now mix in the tinned tomatoes. I cooked this at Gas Mark 1 for 3 hours and added extra liquid by filling the tin with water and adding that too, in a slow cooker or on the hob you may not need additional liquid but keep an eye on it. After three hours I turned out the oven but left the pot in there for another hour.
Once ready to serve, heat on the hob and stir in yogurt and chopped coriander. I added extra crème fraiche to keep the heat to a minimum for small person. We had this with rice and naan bread.