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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Steak and Kidney Pie

Steak and Kidney Pie

A traditional British pie at its best – meltingly tender after long slow cooking!

Serves 4-6

Prep time:  20 minutes

Cooking time:  3 hours

Ingredients

500g braising steak, cut into 2.5cm

175g kidney, sinew removed & cut into small pieces

25g plain flour

Sea salt & black pepper

75g butter, diced

250g chestnut mushrooms, quartered

2 large onions, peeled & chopped

2 garlic cloves, peeled & chopped

350ml Newcastle Brown Ale

300ml beef stock

2 bay leaves

3 thyme sprigs

1 tbsp tomato puree

1 tbsp Worcestershire sauce

2 tbsp HP brown sauce, to taste

500g ready-made puff pastry

1 egg, beaten to glaze

Preparation method

1.  Place the steak into a bowl and toss in seasoned flour, do the same with the kidney using a separate bowl and set aside.

2.  Add a few cubes of the butter into a large pan or wok and fry the mushrooms with a little seasoning for 2-3 minutes.  Add the onions and garlic, cook until the onion has softened.  Place in a bowl and set aside.

3.  Add a few more cubes of butter to the pan and fry the kidney for 1 minute each side until evenly browned.  Remove from the pan and set aside.  Add some more butter to the pan and brown the steak in batches, this should take about 5 minutes until browned all over.  

4.  Return all the steak, kidney and vegetables to the pan and pour in the brown ale, simmer until it has reduced by one-third.

5.  Pour in the stock and add the bay leaves, thyme, tomato puree and Worcestershire sauce.  Bring to a simmer, partially covered and cook gently for 1 ½ - 2 hours until the meat is tender and the sauce is thick.

6.  Stir through the HP sauce and season to taste, leave to cool.

7.  Preheat the oven to 200°C/Gas Mark 6.  Spoon all the contents of the pan into a 1.2 litre pie dish.

8.  Roll out the pastry on a well-floured board and brush the edge of the pie dish with egg.  Place the pastry gently over the filling and press the edges firmly to seal.  Trim the pastry neatly and decorate the top with the excess pastry and brush with the beaten egg to glaze.

9.  Place the dish in the centre of the oven and bake for 30-35 minutes until the pastry is puffed up and golden brown.

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The Best Irish Beef Stew Recipe

The Best Irish Beef Stew

This has to be one of the best Irish stews, this may not be the most traditional recipe but it is certainly one of the tastiest!

Serves 6

Ingredients

2 tbsp olive oil

900g stewing steak (lean but not too lean)

6 large garlic cloves, crushed

1 litre of beef stock

250ml of Guinness beer

250ml of fine red wine

2 tbsp tomato puree

1 tbsp sugar

1tbsp of fresh thyme leaves, finely chopped

1 tbsp Worcestershire sauce

2 bay leaves

50g butter

1.5kg potatoes, peeled and chopped into ½ inch pieces

1 large onion, chopped

500g carrots, peeled and chopped into ½ inch pieces

Freshly ground salt & pepper to season

2 tbsp fresh parsley, finely chopped

Method

1.  Heat half of the oil in a heavy based large pan on a medium heat.  Season the beef and fry half the beef until brown all over.  Put aside the browned meat and repeat with the remaining beef.  Add the garlic to the browned meat and sauté for 1 minute.

2.  Add the beef stock, Guinness, red wine, tomato puree, sugar, thyme, Worcestershire sauce and bay leaves.  Stir the mixture and bring to boil and then reduce the heat to medium low, cover and simmer for 1 hour, stir occasionally.

 3.  In the meantime melt the butter in another large pan on a medium heat.  Add the carrots, onion and potatoes and sauté the vegetables until golden, this will take around 20 minutes.  Set aside until the meat has simmered for 1 hour.

4.  Add the vegetables to the beef.  Simmer uncovered until the beef and vegetables are very tender, this will take about 1 hour.  Remove the bay leaves.  Transfer the beef stew to a warmed serving dish, add salt and pepper to taste.  Sprinkle with parsley and serve.

Cooks Tips

v  The stew can be prepared up to 2 days in advance and stored in a sealed container in the refrigerator.

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The BEST Steak & Ale Pie Recipe

Steak & Ale Pie

This has to be one of the most Classic British pie fillings.  Season generously to give the pie extra flavour – keep tasting the filling until you are happy with it.

Serves 6
Ingredients

up to 4-5 tbsp sunflower oil

200g smoked streaky bacon rashers, cut into 1cm strips

2 medium onions, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

850g good quality braising steak, fat & gristle removed, cut into 2.5cm cubes

500ml bottle of real ale (I use Newcastle Brown Ale, but I am a Geordie)

500ml good beef stock

1 tbsp tomato puree

1 tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

500g ready-made puff pastry

1 egg, beaten to glaze

Method

1.  Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Transfer the contents into an oven proof casserole dish using a slotted spoon.

2.  Season the steak with salt and pepper and heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Transfer the steak to the casserole dish.

3.  Preheat the oven to 180°C/Gas 4.  Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Pour this over the steak and then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover and place in the oven, cook for 1 ½-2 hours or until the meat is very tender.  Mix the cornflour with 2 tbsp of cold water and add to the casserole.  Put the dish back in the oven uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.  In the meantime turn the oven up to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Spoon all the contents of the casserole dish into a 1.2 litre pie dish.

5.  Roll out the pastry on a well-floured board and brush the edge of the pie dish with egg.  Place the pastry gently over the filling and press the edges firmly to seal.  Trim the pastry neatly and decorate the top with the excess pastry and brush with the beaten egg to glaze.

6.  Place the dish in the centre of the oven and bake for 30-35 minutes until the pastry is puffed up and golden brown.

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Stir Fried Beef with Egg Noodles

Stir Fried Beef with Egg Noodles

Serves 4

Prep and Cooking time 20-25 mins

Ingredients

500g lean beef steak, such as fillet

2 garlic cloves, peeled

3cm piece of ginger, peeled and finely grated

1 large red pepper

3 spring onions

1 red chilli

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

Soy sauce

Groundnut oil

Toasted sesame oil

Salt and pepper

For the sauce

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the bean sprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.

7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Cook’s tips

v  Instead of beef you can use chicken or pork

v  Instead of bean sprouts you can use mixed stir fry vegetables.

* For all your cooking & kitchen needs please visit http://www.recipe-shop.co.uk

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