#beef and steak

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Kūmara and Beef Shepherd's Pie

Whilst the days are still sunny, they are quite chill; and the nights are even chillier. This hearty Kūmara and Beef Shepherd's Pie thus makes an excellent, warming Sunday dinner, rather like a proper hug! Have a good one!

Ingredients (serves 4):

2 tablespoons unsalted butter

1 tablespoon olive oil

540 grams/1.20 pound beef chuck

1/4 cup plain flour

1 small onion

1 large garlic clove, minced

1 large red Bell Pepper, rinsed

1 teaspoon dried sage

1/2 teaspoon ground chilli

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 cup good red wine (such as a Bordeaux or Pinot Noir)

1 cup water

2 large kūmara or sweet potatoes

1 heaped teaspoon coarse sea salt

1/2 tablespoon demerara sugar

1 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons unsalted butter

1/2 tablespoon demerara sugar

1/4 cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large pot or Dutch oven, melt butter with olive oil over a high flame.

Cut beef chuck into large chunks.

Spoon flour in a shallow plate, and dredge beef chuck pieces, coating them well and shaking off excess flour.

Once the butter is foaming, add floured beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop red Bell Pepper, and add to the pot. Cook, a couple of minutes.

Season with dried sage and ground chilli. Then, season with fleur de sel and black pepper.

Sprinkle in remaining flour, and cook out, 1 minute.

Deglaze with Bordeaux wine, stirring well to loosen brown bits. Then, stir in water. Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 45 minutes until the meat is juicy and tender, and the sauce has thickened. Remove from the heat and let cool completely.

Meanwhile, peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

Once the beef has cooled enough, cut into very thin slices, and return to the pot, coating in the sauce. Add demerara sugar and Maple Syrup. Give a good stir.

Lightly oil a baking tin with olive oil, and spoon beef stew mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, demerara sugar and double cream with a wooden spoon, until perfectly blended and sugar and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kūmara and Beef Shepherd's Pie, with a glass of Bordeaux or Waiheke Island Pinot Noir.

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Griddled Steak

On days when the weather doesn't allow you to light up the barbie, you can still make a deliciously juicy Griddled Steak. It may not have the smoky flavour wood and embers infuse grilled meat with, but it will be nicely charred on the outside, tender and juicy inside, and just as tasty! Happy Tuesday!

Ingredients (serves 2):

255 grams/9 ounces beautiful bavette or flank steak

1/2 tablespoon olive oil

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Parsley

a spoonful Garden Herb Garlic Butter 

Heat a large griddle pan over a high flame.

Drizzle olive oil over the bavette, and rub generously all over.

When the griddle is very hot, add the bavette steak in the middle of heat, and cook, at least 5 minutes on one side. Flip on the other side and cook, another 5 minutes.

Season on both sides with fleur de sel and black pepper, and cook, 1 minute more on each side.

Remove from the heat, and allow to rest, 5 minutes.

Finely chop Garden Parsley.

Top hot Griddled Steak with Garden Herb Garlic Butter, and sprinkle with chopped Parsley. Serve immediately.

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Beef Chorba

Spicy, generous and flavourful, this heart-warming Beef Chorba is exactly the more-ish bowl of sou you need at the end of a chill and rainy day! Happy Saturday!

Ingredients (Serves 4):

2 tablespoons olive oil

455 grams/1 pound beef cheek

1 large onion

1/3 red hot chili pepper

a small garlic clove, minced

2 medium carrots

1 large aubergine, rinsed

1 1/2 teaspoon Ras-el-Hanout

1 teaspoon smoked paprika

1 teaspoon harissa

1 heaped teaspoon tomato paste

1 large cinnamon stick

100 grams/3.5 ounces tinned chickpeas

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

4 Whole Peeled Tomatoes + ½ cup of their juice

1 1/2 litre/6 cups water

1 tablespoon demerara sugar

1/2 cup frozen peas

1 cup egg noodles

Heat olive oil in a large pot over medium-high heat.

Cut beef cheek into large chunks and add to the pot. Brown well, a couple of minutes on each side.

Peel and finely chop onion, and stir into the pot. Fry, a couple of minutes, until softening.

Thinly slice chili pepper, and stir into the pot, along with minced garlic. Cook, 1 minute more.

Peel and slice carrots, and stir them into the pot.

Cube aubergine, and add to the pot as well, stirring to coat in fat and beef juices.

Season with Ras-el-Hanout and smoked paprika, and fry, a couple of minutes.

Then, stir in harissa and tomato paste, and cook out, 1 minute. Add cinnamon stick.

Thoroughly rinse tinned chickpeas under cold water, and drain well. Stir them into the pot.

Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes and stir them, along with their juice into the pot, along with the water. Bring to the boil.

Once boiling, reduce heat to medium-low, cover with a lid, and simmer, at least 2 hours (the longer, the better).

Before serving, increase heat back to medium-high, and stir in demerara sugar, frozen peas and egg noodles. Cover with the lid, and cook, 10 minutes more.

Serve Beef Chorba hot, with

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Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!

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Herb Grilled T-Bone Steaks

On Spring Sundays that feel Summer-y (like 25°C and cloudless blue skies), there is nothing better than lighting up the barbie, lunching in the garden and spending the whole arvo in the sun, is there? Well, these mouthwatering and absolutely delicious Herb Grilled T-Bone Steaks might improve the bliss! Happy Sunday!

Ingredients (serves 2):

2 (300-grams/10.5-ounce) good quality T-Bone steaks

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried marjoram

¼ teaspoon freshly cracked black pepper

2 tablespoons olive oil

¼ to 1/2 teaspoon fleur de sel or sea salt flakes

With a sharp knife, score T-Bone steaks on both sides.

In a small bowl, combine dried rosemary, thyme, oregano and marjoram. Add black pepper. Stir in olive oil until well-blended.

Thoroughly rub herb oil into the flesh of the steaks, on each side. Let the steaks marinate and absorb the flavours, in the refrigerator, for at least a couple of hours.

Prepare barbecue: half an hour before grilling, arrange a layer of coals in the barbecue. Top with a few small branches of dry wood (applewood or fir give a good taste), and light.

Wait for the flames to die down, and place the steaks on the grill over the red embers. Grill, about 5 minutes on each side, seasoning with fleur de sel when flipping them, for medium-rare steaks.

Serve Herb Grilled T-Bone Steaks topped with Garden Herb Garlic Butter, and with Grilled Corn and a nice, robust red, like a Barossa Valeey Shiraz or a good Bourgueil.

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Cheesy Baked Chili Con Carne

On a chill --much chillier than these last days!-- Winter night, this Cheesy Baked Chili Con Carne is a hearty, tasty, and simply scrumptious way to warm up! Happy Saturday!

Ingredients (serves 2):

1 1/2 tablespoon olive oil

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

½ teaspoon Red Chili Flakes

1 ½ teaspoon paprika

1 red onion

1 large garlic clove, minced

a small bunch Garden Cilantro

350 grams/12.5 ounces beef mince

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup red kidney beans, drained and rinsed

4 Whole Peeled Tomatoes +1/3 cup of their juice

1 1/2 cup Beef Broth, warmed

1 tablespoon demerara sugar

Mature English Cheddar

Parmesan Cheese

In a large, deep skillet, heat olive oil over medium-high heat. 

Add ground cumin, ground coriander, Red Chili Flakes and paprika, fry, 2 minutes. 

Peel and finely chop red onion, and add to the skillet. cook, 1 minute. Add minced garlic, cook, 1 minute more.

Finely chop Garden Cilantro, and stir into the skillet, saving a few leaves for garnish.

Stir in beef mince, and cook until completely browned. Season with coarse sea salt and black pepper.  Stir in kidney beans, until combined. 

Roughly chop Whole Peeled Tomatoes, and stir into the skillet, along with their juice. Stir in warm Beef Broth.

When the mixture starts boiling, reduce heat to medium-low, and simmer, 25 minutes, stirring occasionally to prevent burning, until slightly reduced. Stir in demerara sugar, cook a further couple of minutes, and remove from heat. Let cool, 15 minutes, at room temperature.

Preheat oven to 205°C/400°F.

Spoon slightly cooled chili con carne into two large bowls. Using the coarse side of a box grater, generously grate Mature Cheddar and Parmesan on top of each. Bake, in the middle of the hot oven, 15 minutes at 205°C/400°F.

Serve Cheesy Baked Chili Con Carne hot, sprinkled with fresh Cilantro.

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Stoofvlees (Dutch Beef and Beer Stew)

On a grey and dull Sunday, especially one where one couldn’t linger in bed and had to rise early, a hearty pot of Dutch comfort is a most welcome lunch! This slowly simmered Stoofvlees has tender and juciy beef chunks, slowly braised in beer, the gravy thickened with gingerbread. It’s absolutely indulgent and delectable. Even more so when served, as per tradition, with hot chips! Happy Sunday!

Ingredients (serves 4):

1 tablespoon unsalted butter

1 tablespoon olive oil

2 onions

2 fluffy sprigs fresh thyme

2 bay leaves

2 large whole cloves

1 tablespoon olive oil

1 kilo/pounds of stewing beef (like a nice chuck square-cut)

1 garlic clove, minced

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

500 millilitres/2 cups amber ale (like La Trappe Bockbier)

500 millilitres/2 cups Beef Broth, warmed

60 grams soft gingerbread

Dijon Mustard

1/4 cup demerara sugar

In a large Dutch oven, melt butter with olive oil over medium-high heat.

Peel and thinly slice onions.

When the butter is just foaming, add onions, thyme sprigs, bay leaves and cloves to the Dutch oven. Fry, stirring often until onions start browning, about 6 minutes.

Transfer onions and herbs to a plate, and set aside.

Return Dutch oven on the stove, and add olive oil.

Cut beef into large chunks, and add to the Dutch oven. Brown, about 2 minutes on each side. Once the beef is well-browned, returned reserved onions and herbs to the Dutch oven, along with minced garlic. Cook, a couple of minutes. Season with coarse sea salt and black pepper. Cook, 1 minute more.

Stir in Bockbier, and warm Beef Broth, scraping the bottom of the pot with your wooden spoon, to loosen brown bits. Bring to the boil.

Meanwhile, cut gingerbread into slices, and spread Dijon Mustard generously on top. Place them, Mustard-side down onto the stew. Cover with the lid, reduce heat to medium-low, and simmer gently, 1 hour.

Then, remove the lid, and stir in demerara sugar. Simmer, uncovered, 15 minutes more.

Serve Stoofvlees hot, with a side of Hot Chips, a Simple Potato Mash, or Cheddar Parsnip Mash, and a good Dutch or Belgian beer.

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Bourguignon Stew with Cheese Dumplings

As Jules is home from Dijon for a few days, this hearty and tasty Bourguignon Stew with Cheese Dumplings is an excellent and warming way to welcome her on a chill Autumn day. Slowly simmered in Burgundy wine, this delicious beef stew is made more-ish with fluffy Comté dumplings. A proper, if simple, feast. Happy Tuesday!

Ingredients (serves 2):

1 1/2 tablespoon olive oil

400 grams/14 ounces beef chuck, cut into two large pieces

1 small onion

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 large garlic clove, minced

2 large carrots

2 medium potatoes

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 slightly heaped tablespoon plain flour

1/2 cup good Burgundy wine (such as Nuits-Saint-Georges or Hautes-Côtes de Beaune)

2 cups Beef Broth, warmed

1 cup plain flour

1 teaspoon baking powder

a pinch of salt

30 grams/1 ounce 12 months aged Comté ( or Mature English Cheddar)

½ cup semi-skimmed milk

2 heaped tablespoons blackcurrant jam or jelly

100 grams/3.5 ounces thick smoked streaky bacon rashers

a small bunch fresh Parsley

In a large pot or Dutch oven, heat olive oil over a high flame. Add beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Season with dried thyme and rosemary.

Peel carrots and cut into thick slices. Stir them into the Dutch oven.

Peel potatoes, and cut into quarters. Add them to the pot as well, stirring to coat in oil and herbs. Stir in garlic.

Cut rested beef chuck into large chunks, and stir back into the Dutch oven, along with its resting juices. Cook, 3 minutes.

Season with coarse sea salt and black pepper, then, sprinkle with flour. Cook out, 1 minute.

Gradually stir in Burgundy wine, until a smooth sauce coats the beef and vegetables. Then, gradually stir in warmed Beef Broth. Bring to the boil.

Once boiling, reduce heat to low, cover with the lid, and simmer, 1 hour.

Meanwhille, prepare dumplings. In a medium bowl combine flour, baking powder and salt. Grate in Comté. Then, stir in milk.

Remove the lid, and stir in blackcurrant jam. Cook, a couple of minutes.

Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 6. Cover with the lid, and cook, a further 15 minutes, flipping dumplings half-way through.

Heat a small skillet over a high flame. Cut smoked bacon rashers into thick lardons. Add lardons to the hot skillet, and cook, stirring often, until browned.

Finely chop Parsley.

Generously laddle hot Bourguignon Stew with Cheese Dumplings into two shallow plates. Top with bacon lardons and sprinkle with Garden Parsley. Enjoy immediately with a glass of good Burgundy wine, such as Nuits-Saint-Georges or Hautes-Côtes de Beaune.