| Beef
Recipes for All Seasons Roast Beef is popular all year round so we have included it throughout the summer. Try some of these traditional and new Beef recipes. |
| Beef With Mustard and Roasted Vegetables | |
| If
it's your first time cooking Sunday roast, here's the definitive guide to get you going. |
|
| Serves Cooking Time Tempreature Ingredients |
4 Rare: Allow 20mins per 454g (1lb) plus 20 mins Medium: Allow 25mins per 454g (1lb) plus 25 mins Well done: Allow 30mins per 454g (1lb) plus 30 mins Gas mark 4-5, 180°C, 350°F 1.25kg (2-3lbs) British Beef Joint (Topside, silverside or top rump) 1 x 5ml sp (1 tsp) oil 4 medium potatoes, peeled and each cut into four pieces 4 large carrots, peeled and cut into chunks 4 parsnips, peeled and cut into chunks 2 leeks, trimmed and cut into chunks 2 x 15ml sp (2tbsp) prepared mustard 1 x 5ml sp (1 tsp) oil |
| Place the oil in the bottom of a large roasting tin (which has a rack) Add the vegetables. Weigh the joint and calculate the cooking time as shown above. Place the joint on the rack over the vegetables and open roast in a pre-heated oven turning the vegetables occasionally. Thirty minutes before the end of the cooking time, mix together the mustard and the oil and brush over the beef. Turn the vegetables and return to the oven for the remainder of the cooking time. Allow the joint to stand for ten minutes before carving and drain vegetables on kitchen paper. Serve the roast with the vegetables. | |
| Cottage Pie with Leek and Potato Topping | |
| Serves Cooking Time Tempreature Ingredients |
4 Rare: Allow 20mins per 454g (1lb) plus 20 mins Medium: Allow 25mins per 454g (1lb) plus 25 mins Well done: Allow 30mins per 454g (1lb) plus 30 mins Gas mark 4-5, 180°C, 350°F 1.25kg (2-3lbs) British Beef Joint (Topside, silverside or top rump) 1 x 5ml sp (1 tsp) oil 4 medium potatoes, peeled and each cut into four pieces 4 large carrots, peeled and cut into chunks 4 parsnips, peeled and cut into chunks 2 leeks, trimmed and cut into chunks 2 x 15ml sp (2tbsp) prepared mustard 1 x 5ml sp (1 tsp) oi |
| Boil the potatoes until softened, adding the leeks 5 minutes before the end. Meanwhile, dry fry the mince, onions and carrots for 3 - 4 minutes. Add the flour. Gradually add the stock, tomato puree and dried herbs. Bring to the boil and stir until thickened. Season. Transfer to an ovenproof dish. Drain and mash the potatoes and leeks with margarine and half the cheese. Season. Place on top of mince mixture. Sprinkle with the remaining cheese. Bake in a preheated oven for 25 minutes until golden. Serve with a selection of seasonal vegetables. | |
| Mushroom and Pepper Steak | |
| Serves Cooking Time Ingredients |
2 |
| Heat oil in frying pan and cook steaks as shown above. Remove from pan and keep warm. Fry garlic, mushrooms and pepper corns for 2 minutes. Serve with mixed salad, or vegetable of your choice, new or jacket potatoes. | |
| Neapolitan Beef | |
|
Serves |
4 2 hours Gas mark 3, 170°C, 325°F 675g (11/2lb) British braising steak, cubed 1 x 5ml sp (1 tsp) oil 2 onions, chopped 1 clove of garlic, crushed 397g (14oz) can of tinned tomatoes, chopped 300ml (half pint) red wine or stock 2 x 15ml sp (2tbsp) fresh (or dried mixed) herbs, chopped 1 x 15ml sp (1 tbsp) tomato ketchup Salt and black pepper 1 red pepper, seeded and cubed 1 courgette, sliced 1 small aubergine, cut into chunks |
| Heat the oil in an oven proof casserole. Add onions and garlic and heat until softened. Add the beef and cook until browned. Add the tomatoes, wine or stock, herbs, ketchup and seasoning. Bring to the boil. Cover and cook in a pre-heated oven for 11/2 hours. Remove from oven and stir in the pepper, courgette and aubergine. Cover and return to the oven for a further 30 minutes, stirring half way. Serve with pasta shells. | |