Sometimes people think slow cook cuts take cook's time and effort, or are only for winter. Not so! Here's an example: beef shin rogan josh! Simmer some roughly diced beef shin in an inch of beef stock (don't submerge) with a lid for 2-3 hours. Drain stock. Add ready made rogan josh sauce (I used Lloyd Grossman). Microwave some rice. Serve. Cooking time 2.5 hours. My time? 5 mins. Put it on when you get in, by the time the kids are in bed it's done. Or if you're still young and cool put it on before you go OUT, done when you get home. Better than a kebab. Yum. (Excessive carbs optional 😉).
Thank you to Optima magazine for a lovely article on Native Beef and the benefits of pasture fed management for health, environment and welfare. See the online version at http://www.optimamagazine.co.uk/read/food/farming-and-production/1674-pasture-perfect
We are taking orders for beef for this Wednesday August 2nd. Get in touch on firstname.lastname@example.org or call on 07964 301620. You can collect Wednesday late afternoon or another day by appointment, or we can courier deliver.
Another culinary delight courtesy of Laura's sister, Susannah Shier:
I’ve been after a good pulled beef recipe for a while, and this one is really easy and tastes divine! I thought it would do two meals but it was so delicious every scrap got devoured (it served 4). It’s inspired by Tom Kerridge who serves it in buns with barbecue sauce (see: http://www.bbc.co.uk/food/recipes/pulled_beef_brisket_in_a_53078). We had it with homemade coleslaw and sweet potato fries.
Pulled beef brisket
1 kg piece been brisket
1 tablespoon smoked paprika
1 tablespoon dark brown sugar
1 heaped teaspoon coriander seeds
1 heaped teaspoon cumin seeds
1 heaped teaspoon freshly ground black pepper
good pinch of salt
300 ml beef stock
1 heaped dessert spoon plain flour
1. Toast the coriander and cumin seeds for a minute or two in a dry non-stick pan (until you can smell the oils being released). Keep them moving about so they don’t burn. Then tip into a pestle and mortar and grind them roughly.
(You could use ready ground spices here, but the flavour and especially the aroma of the freshly toasted seeds is really lovely).
2. Mix the ground spices together with the paprika, sugar, salt and pepper and rub all over the beef, getting into as many creases as you can.
3. Ideally, leave (covered with some clingfilm) for a couple of hours or even overnight. When ready to cook, preheat the oven to around 150C. You want a cool oven, my oven cooks hot so I actually did it at 140C. Place the beef on a rack in a roasting tin, and pour the beef stock around it. Cover with a couple of layers of foil so it is well sealed.
4. Place in the oven for 4-5 hours, until the beef is really soft and pulls apart. Check periodically to make sure there is still some liquid in the tray, top up with water or more stock if it goes dry.
5. For a lovely gravy, skim the fat off the juices, stir in a heaped dessert spoon of plain flour and let bubble on the stove until thickened.
The next beef day will be August 3rd. An email will go out shortly, but feel free to send orders in at any time. Contact us email@example.com for a list of cuts and prices. There's a good bit in the freezer at the moment, so don't wait until the 3rd if you are doing a BBQ!
Next "beef day" will be 13 July. Call or email with your orders. If you need your beef before then give us a call, we have some in the freezer.
These little pasties are inspired by the delicious spiced beef pastries from Sabrina Ghayour’s excellent Persiana cookbook, crossed with some traditional Spanish beef and olive empanadas. If you’re looking for something more interesting and summery to do with mince than another chilli or spag bol, give them a try, they would be excellent for a picnic and are very easy.
- Good splash of olive oil
- 1 small onion, finely chopped
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 500g minced beef
- bunch of fresh coriander or parsley, finely chopped
- 1/3 of a jar of pitted green olives, roughly chopped
- 1 packet ready roll puff pastry
- 1 egg, beaten
Makes 8-12 small pastries.
1. Put the spice seeds in a dry non-stick pan over a medium heat and toast them lightly. Shake the pan to stop them burning, and when you start to smell the oils (probably just a minute or two) take them off the heat and tip into a pestle and mortar. Grind fairly finely.
2. Heat the olive oil in a non stick frying pan or saute pan, and saute the onions for a couple of minutes. Tip in the beef, and cook stirring regularly to break up any big lumps and help most of the excess moisture evaporate off. You want the mixture fairly dry, but obviously not burnt! When it’s nearly done, stir in the spices and cook for a couple of minutes.
3. Allow the mixture to cool, then stir in the olives and chopped herbs.
4. Unroll the pastry and roll it slightly thinner. Cut it into 8-12 squares (depending just how big your roll is). Place a heaped desert spoon or so of the beef mixture into the middle, and fold into a small pasty. Use a dab cold water on your finger to moisten one side of the square, so the folded over edge with stick to it, then fold the edge back on itself and pinch to seal.
5. Brush the pasties with the beaten egg and bake at 180C/160C fan/350F for 20 minutes, until golden.
We're taking orders now for beef, ready on the 5th April. Collect from Green End Farm in Sarratt on the evening of Weds 5th, or we can freeze for you to collect another time. Courier delivery also available. Contact us for more details firstname.lastname@example.org; 07771 740980.