Roast Rib of Beef with Horseradish Breadcrumbs & Yorkshire Puddings

Roast Rib of Beef with Horseradish Breadcrumbs & Yorkshire Puddings

This is the ultimate Sunday roast, perfect for any occasion.  Delicious!

Serves 6

Prep time:  25 minutes

Cooking time:  1 hour 30 minutes

Ingredients

For the roast rib of beef:

1.5kg beef rib, on the bone

Olive oil

2 onions, peeled & quartered

2 carrots, peeled & quartered

2 celery sticks, quartered

A few sprigs of thyme

1 bay leaf

4 cloves of garlic

100g horseradish cream

100g breadcrumbs

100g shallots, peeled & finely chopped

Large bunch of flat leaf parsley, chopped

For the Yorkshire puddings:

140g plain flour

4 eggs, beaten

200ml milk

Sunflower oil, for cooking

For the gravy:

300ml red wine

300ml beef stock

Preparation method

1.  Preheat the oven to 220°C/200°C fan/425°F/Gas mark 7.

2.  Rub the beef all over with oil and season.  Place in a large roasting tin and roast for 30 minutes.  Remove from the oven and reduce the heat to 160°C/140°C fan/320°F/Gas mark 3.

3.  Add the onions, carrots, celery, thyme, bay leaf and garlic to the tray and cook for a further 50 minutes (15 minutes per 450g).

4.  In a bowl mix together the horseradish, breadcrumbs, shallots and parsley.  Remove the beef from the oven 20 minutes before the end, spread the horseradish breadcrumbs over the beef and place back in the oven for the final 20 minutes.

5.  Meanwhile prepare the Yorkshire puddings, preheat the oven to 230°C/210°C fan/450°F/Gas mark 8.

6.  Drizzle a little sunflower oil into each hole of a 12-hole Yorkshire pudding tin.  Place in the oven until it is sizzling hot.

7.  To make the batter place the flour in a bowl and mix through the eggs until fully combined.  Now gradually whisk through the milk until there are no lumps.  Season with salt and pepper and pour evenly into each hole.  Place in the oven for 20-25 minutes until puffed up and browned.  Make sure not to open up the oven half way through.

5.  When the meat is ready, set aside to rest whilst you make the gravy. 

6.  To make the gravy, add the wine and stock to the roasting tin.  Bring to the boil then gently simmer for 10 minutes and sieve into a pan.  Skim off any excess fat and reduce.

7.  Serve the rib of beef with the Yorkshire puddings & gravy and seasonal vegetables of your choice.

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Cube Steak with Sauteed Mushrooms and Onions

We always called these minute steaks...
because they cook quickly in just about
a minute on each side. 

We like them smothered with sauteed

onions and mushrooms. 

 Slice one onion and 8-oz of mushrooms.

 I like to use a cast iron skillet for this because
I can get it hot enough to sear and brown the meat.

 First, quickly saute the onions and mushrooms
in a little oil, adding salt and pepper until golden.

 Remove back to the plate.

 Pat the steaks dry with a paper towel.
Generously salt and pepper them. Add a coating
of oil to the bottom of the pan and make sure
it's very hot. Add the steaks and brown quickly
on one side for about a minute. Flip and
 brown the other side another minute.

 Return the onions and mushroom to the pan
 for a minute to mingle the flavors. You can add a
dash of Worcestershire sauce if desired.
Remove to the warmed plates.

 I like to serve this with rice and add the cooked
 rice to the pan and give a stir to get up all the
browned bits and help flavor the rice.

 Heep on the mushrooms and onions.
Serve with rice or mashed potatoes.
Start those cooking first.

Simple, simple, simple. 

Cube Streaks Smothered with 

Sauteed Mushrooms and Onions

4 medium cube steaks

1 onion, halved and sliced

8-oz fresh mushrooms, sliced

salt, pepper, oil
Worcestershire sauce if desired.
Cast Iron Pan

Heat the skillet on MH, add oil.
Saute onions and mushrooms , seasoned
 with salt and pepper until golden.
Remove from pan. Pat the steaks dry.
Season meat well with salt and pepper.
Add more oil to coat the bottom of the
hot skillet. Brown the steaks on high for
one minute on each side. Return the onion
and mushrooms to the pan for another minute.
Check for doneness. Do not overcook.

Enjoy!

Links: Dwellings, The Tablescaper,
Between Naps On The Porch

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the BEST Beef Enchiladas

The Best Beef Enchiladas

This is a wonderful dish full of flavour with mouth watering tender beef! It takes 3 hours to cook but is worth every minute.

Serves 4

Preparation time:  10 minutes

Cooking time:  3 hours

Ingredients

900g stewing steak, cut into 1 inch cubes

Sea salt & pepper

2 tbsp vegetable oil

2 red onions, peeled & blitzed in a food processor

1 tbsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

¼ tsp cayenne pepper

4 cloves of garlic, peeled & crushed

900ml tomato passatta

60ml red wine

1 tbsp brown sugar

250g cheddar cheese, grated

8 flour tortillas

To serve

Sour cream

Mixed Salad

Preparation method

1.  Preheat the oven to 160°C/300°F/Gas mark 3.  Pat dry the beef with kitchen paper and season with salt and pepper.

2.  In a large oven proof casserole dish heat 1 tbsp of oil and add half the beef, brown all over and set aside.  Add another tbsp of oil and brown the remaining beef and then remove from the dish.

3.  Add the onions with ½ tsp salt, cook until softened.  Return the beef to the dish along with any juices, add the spices with ¼ tsp of pepper.  Cook until the spices become very fragrant, stir in the garlic and cook for another minute.

4.  Add the tomato sauce, wine and sugar and bring to the boil.  Cover tightly and place in the oven for 2 – 2 ½ hours until the meat is very tender.

5.  Remove the casserole from the oven and scoop the meat out of the dish and place in a large bowl and shred it with two folks.  Add a couple of spoonfuls of sauce to the beef.

6.  Increase the oven temperature to 190°C/375°F/Gas mark 5.  Spoon a large tbsp of sauce on the bottom of a baking dish, spread it out to cover.

7.  Stir half the grated cheese into the shredded beef.  Spoon 1/8 of the beef filling into a tortilla, roll it up tightly and place seam side down in the baking dish.  Repeat this and once you have filled all the tortillas spoon the remaining sauce over the top.  Sprinkle with the remaining cheese and cover the baking dish with foil and place in the oven for 20 minutes.  Remove the foil and allow to bake for a further 5-10 minutes until the topping has melted and is browning.

7.  Serve with a topping of sour cream and mixed salad, enjoy!

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Thai Beef Curry

Thai Beef Curry

This is a delicious melt in the mouth Thai beef curry – a great alternative to Thai Green Curry! 

Serves 2-3

Preparation time:  20 minutes

Cooking time:  1 hour 15 minutes

Ingredients

500g braising steak, cut into 1cm slices

500ml coconut milk

Curry Paste

6 cloves of garlic, peeled & finely chopped

4 stalks of lemongrass, finely chopped

1 tbsp freshly chopped ginger

2 shallots, peeled & finely chopped

½ tsp dried chillies

1 green birds eye chilli, chopped

2 tbsp curry powder

1 tsp tamarind paste

1 tbsp shrimp paste

1 tbsp palm sugar

60ml water

To Serve

Basmati rice, cooked as per packet instructions

1 lime, cut into wedges

Small bunch of fresh coriander, finely chopped

Preparation method

1.  Heat a large frying pan with a lid and add the braising steak.  Pour over the coconut milk and simmer for 45 minutes with the lid on.

2.  Meanwhile place all the curry paste ingredients into a blender until you have a paste.

3.  When the steak has simmered for 45 minutes add the curry paste and mix through.  Cover the pan and simmer for 30 minutes.

4.  Remove the pan from he heat and let rest for 20 minutes whilst preparing the rice.  Reheat the curry and serve with the rice, wedge of lime and a sprinkling of coriander.  Enjoy!

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Beef & Ale Casserole with Horseradish & Stilton Dumplings

Beef & Ale Casserole with Horseradish & Stilton Dumplings

An extremely simple to make beef and ale casserole which is full of flavour!  The dumplings make this dish unique... this is a must try! 

Serves 4

Preparation time:  15 minutes

Cooking time:  2 hours 15 minutes

Ingredients

For the casserole:

2 tbsp vegetable oil

2 large onions, thickly sliced

750g braising steak, cut into 2-3cm cubes

3 tbsp plain flour

Freshly ground pepper & salt

2 large carrots, peeled & sliced

2 tbsp demerara sugar

2 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp tomato puree

550ml bottle of Newcastle Brown Ale

For the Dumplings:

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

75g Stilton, crumbled

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Preparation method

1.  Preheat the oven to 160°C/Gas Mark 3.

2.  Heat the oil in a large casserole and add the onions, cook until they start to colour.  

3.  In a large bowl toss the beef in the flour and season well.  Add to the casserole (there is no need to brown the meat).  Now add all the remaining casserole ingredients and bring to the boil.  Cover with a lid and place in the oven for 1 ½ hours.

4.  In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the Stilton and the parsley.

5.  Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into 8-10 balls and set aside and cover.

6.  When the beef is soft and tender, season to taste.  Now drop the dumplings on top, cover with the lid and return to the oven for 30 minutes.

7.  Now that the dumplings have puffed up, remove the lid and raise the temperature to 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Crock Pot Beef and Broccoli

 We wanted to go to a matinee movie so I popped 

this dinner into the crock pot after lunch. 

Coming home to a ready dinner is better than take-out.

 Slice the beef and chop the garlic.

  In the pot, combine the consomme, brown sugar,

 soy sauce, garlic, sesame oil, ginger and red pepper

 flakes. Add the beef and toss to coat.

Cover and cook on hi for 5-6 hours. 

 Remove about 3T sauce from the pot and combine

 with 2T cornstarch. Stir back into the pot along

with the broccoli. Cover and cook on Hi for 

about 15 minutes until broccoli is just tender.

Serve over rice.

Crock Pot Beef and Broccoli

1 C beef consomme or broth

1/3 C brown sugar

1/3 C soy sauce

3 cloves garlic, minced

1 T sesame oil

1/2 t ground ginger (opt.)

1/2 t crushed red pepper flakes (opt.)

1-1/2 to 2 lbs beef chuck roast,

2 T cornstarch

broccoli florets about 3 C

Trim excess fat from the beef and slice into strips.

Combine the first 7 ingredients in the crock pot.

Add the beef slices and toss to coat. 

Cover and cook on low for 5-6 hours.

Remove about 3 T sauce from the pot and

 combine with the 2T cornstarch to make a slurry. 

Stir into the pot. Add as much broccoli as you 

like. You can also use a bag of frozen florets,

 no need to defrost. Stir to combine, cover

and cook on hi for 15-20 minutes to 

thicken the sauce and cook the broccoli to

your desired tenderness. 

During this time you can cook the rice.

How To Cook Rice

1-1/2C rice

3 C water

1 t salt

Combine ingredients in a medium pot, cover and to a boil then reduce the heat to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 1 part rice ratio - 2 parts water .  Easy to remember. 1 C rice to 2 C water.

tip: I like using my crock pot timer to start this recipe so that it will be ready when I get home. It will also stop the cooking and keep it warm until you are ready to eat.

tip: For Crock Pot Steak and Peppers,omit the broccoli and toss in 2 sliced green
       peppers.
    

Enjoy!

Links: Stone Gable,
Under The Table & Dreaming

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Spiced Potted Beef

Spiced Potted Beef

This is a great starter that can be made ahead as it will keep in the fridge for up to three days. Delicious served spread onto fresh, crusty bread or hot toast.

Serves 4-6

Prep time:  10 minutes

Cooking time:  3 ½ - 4 hours

Ingredients

100g butter

2 garlic cloves, peeled

½ tsp sea salt flakes

1 tsp grated nutmeg

½ tsp ground ginger

¼ tsp cayenne pepper

300g braising steak, cut into large chunks

Freshly ground pepper

For the topping:

25g butter

4 sprinklings of peppercorns

Preparation method

1.  Preheat the oven to 150°C/Gas mark 2.  Place the butter, garlic, salt, nutmeg, ginger and cayenne pepper into a small saucepan and season with pepper.  On a low heat slowly melt the butter, stir occasionally.

2.  Place the beef into an ovenproof dish and pour over the melted butter, covering the beef.

3.  Place in the centre of the oven and cover with foil or a lid and cook for 3 ½ hours or until the beef falls apart.  Halfway through the cooking time turn over the beef, cover again and return to the oven.

4.  Remove from the oven and allow to cool for 30 minutes.  Place the beef and all the juices into a bowl, shred and mash until the mixture is as smooth as possible.  Transfer to a small preserving jar or ramekins and spread evenly.

5.  For the topping, melt the butter on a low heat.  Remove the white foam that rises with a spoon and then pour the remaining clarified butter over the potted beef and sprinkle the peppercorns on top.  Cover and chill.  Serve with crusty bread or warm toast. Enjoy!

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Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our

 house. I have several crock pot roast recipes.

This one is so easy and delicious.

Just 3 ingredients along with the pot roast.

It  makes a well seasoned, tender roast.

 It makes lots of flavorful brown gravy.

It makes everybody happy!

Rub the mixes on each side of the meat. Add 

 water to about halfway around roast. 

Cover and cook on low about 8 hours.

That's it! 

Now wait for your house to smell wonderful!

 We like it with mashed potatoes and a vegetable. 

It's a lick your plate clean dinner!

You could also add cut-up potatoes, carrots and

 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast

1 pkg. brown gravy mix

1/2 pkg. Italian dressing mix

1/2 pkg. Ranch dressing mix

1/2-1C water

Place the beef in the crock pot and sprinkle with

the gravy mix and about 1/2 of each package

of the Italian and Ranch dressing mixes. 

No need to measure. Turn meat and rub 

on both sides. Add water around the 

meat to submerge it about halfway, 

(1/2C - 1C). Cover and cook on

low for 8 hours until fork tender. 

Enjoy!

Links: Stone Gable,
Coastal Charm, Designs By Gollum,
Savvy Southern Style

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Crock Pot Sauerbraten

This is a mock-sauerbraten. 

The real sauerbraten takes a lot of work. 

This crock pot version will give you that taste with

 5 minutes of prep, and it cooks all day while you
are doing something else.

 Ingredients.

Cut up the onion and put in the bottom of the
crock pot. Add the beef and season as desired
 with salt and pepper.

 Coat both sided with flour.

Add the remaining ingredients, cover and cook 

on low for about 8 hours. Thicken with the

cornstarch mixture. Cook 5' longer.

Serve with mashed potatoes, or better yet.....

Serve with my easy homemade spaetzle!

 Crock Pot Sauerbraten

3-5 lbs pot roast

1 C beef broth

(1 C water+2 beef bullion cubes)

2 T flour

2 bay leaves

1 onion, cut-up

1/2 C brown sugar

1/2 C cider vinegar

1/2 t allspice

1/2 t ginger

1/2 t salt

1/2 t pepper

Add the cut up onion to the crock pot.

Place the meat on top. Sprinkle with
flour and rub in, season as desired with 

salt & pepper. Turn the meat and repeat
on the other side. In a 2 C measure combine
the beef broth, vinegar, brown sugar, allspice,
 and ginger. Pour over and around the roast.
Add the bay leaves. Cover and cook on low

for about 8 hours until tender.

Thicken Gravy

Combine 2T cornstarch with

about 1/4 C water until blended.

Add to the crock pot. Stir and

raise the heat to high for

about 5 minutes until thickened.

Serve with my homemade spaetzle,

or mashed potatoes

Enjoy!

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Beef Pad Thai

Beef Pad Thai

A delicious fresh dish that showcases the classic Thai harmony of sweet, sour and spice!

Serves 4

Prep time:   15 minutes

Cooking time: 10-15 minutes

Ingredients

200g/7oz flat rice noodles

1 tbsp caster sugar

2 tbsp fish sauce

2 tbsp tamarind sauce

1 tbsp chilli sauce

2 tbsp vegetable oil

1 shallot, peeled & finely chopped

2 garlic cloves, peeled & finely sliced

2 red chillies, deseeded & sliced

250g/8 ½ oz beef, rump or sirloin steak, finely sliced

2 eggs, beaten

100g/3 ½ oz beansprouts

2 spring onions, trimmed & sliced into finger sized lengths

1 lime, juice only

1 tbsp palm sugar

2 tbsp dark soy sauce

2 tbsp light soy sauce

To serve

8 tbsp roasted peanuts

4 lime wedges

Method

1.  Cook the rice noodles as per packet instructions and set aside.

2.  In a small bowl combine the caster sugar, fish sauce, tamarind paste and chilli sauce, set aside.

3.  Heat the oil in a wok, add the shallot, garlic and chilli, stir fry over a medium heat for 30 seconds.  Add the beef and stir fry for one minute, remove and set aside with a slotted spoon.

4.  Add the noodles to the wok with the sauce and a little splash of water, stir fry for a few minutes.  Push the noodles to one side of the wok and add a little oil to the other side of the wok.  Pour in the egg, scramble lightly and then fold through the noodles.

5.  Return the beef to the wok with the beansproats and spring onions.  Stir through the lime juice, palm sugar and soy sauces.

6.  To serve, divide the pad Thai between 4 warm serving dishes and sprinkle over the peanuts.  Serve with a wedge of lime, enjoy!

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Mustard-Parsley Sauce for Corned Beef & Cabbage

I wanted to get this posted in time for you to try.

This is a great little sauce to serve with your 

St. Patrick's Day corned beef and cabbage dinner.

You just need to scoop out a cup of broth

that the corned beef has been cooking in.

It gives it great flavor.

Mustard-Parsley Sauce

2T butter

2T flour

1 C milk

1 C reserved cooking broth

from the corned beef

1/2 t salt

1/2 t pepper

2 T Dijon mustard

1 T cider vinegar

1/4 C chopped fresh parsley

In a saucepan melt the butter over medium heat. 

Whisk in the flour. Cook, stirring until smooth and 

bubbly. Whisk in the milk and broth. 

Bring to a boil, stirring, reduce heat to low

and whisk until thickened (about 3 minutes). 

Remove from heat and whisk in the

 salt, pepper, mustard, vinegar and fresh parsley. 

Put into a gravy boat to pass.

Serve with the corned beef and cabbage

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

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Braised Beef with Gentleman’s Relish

Braised Beef with Gentleman’s Relish

A wonderfully delicious satisfying meal, perfect for a winters evening!  The gentleman’s relish compliments this dish perfectly.

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

500g/17 ½ oz stewing steak

50g/2 oz plain flour

1 tbsp olive oil

1 onion, peeled & sliced

2 celery stalks, chopped

2 carrots, peeled & chopped

225g/8 fl oz red wine

1 litre/ 1 ¾ pints beef stock

Freshly ground salt & pepper

For the Gentleman’s Relish

150g/5 oz salted anchovy fillets

250g/9 oz butter

½ cayenne pepper

½ tsp ground nutmeg

½ tsp ground cinnamon

Freshly ground black pepper

½ lemon, juice only

1 tbsp Worcestershire sauce

½ clove garlic, peeled

To serve

Buttery mashed potato

Method

1.  Dredge the stewing steak with the flour then heat the oil in a large casserole dish.  Fry the meat in the dish until browned all over and remove with a slotted spoon, you may have to do this in batches.

2.  Add the vegetables and fry for 2-3 minutes then pour in the red wine; use a wooden spoon to scrape off all the browned bits.

3.  Add the stock to the dish and bring to the boil, return the meat back to the dish.  Reduce the heat to a simmer and cook for 1 ½ hours until the meat is tender, season to taste.

4.  To make the Gentleman’s relish, place all the ingredients into a food processor and blend.  Spoon the butter onto a large piece of cling film and roll up into a large sausage and place into the fridge to chill.

5.  Serve the braised beef with a slice of Gentleman’s relish and some buttery mash, enjoy!

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