Archives for posts with tag: beef

Based on this recipe; cornbread on this recipe.

cost: £5 serves: 4
use any type of beans you like, and adjust the spicy to suit your taste

bourbon chili
2 pounds minced beef and pork
6 slices smoked bacon, diced
1 medium onion, chopped
1 red pepper, chopped
1 tin diced tomatoes
1 tin kidney beans, drained
1 tin pinto beans, drained
2-3 T chili powder
2 cloves garlic, minced
2 t celery seed
1 t oregano
2 t black pepper
1 T worcestershire sauce
6 dashes chipotle Tobasco sauce
1/2 C tomato juice
1/2 C Maker’s Mark bourbon
1/2 C tomato paste

sweet cornbread
1 C flour (we used an oak-smoked flour because, why not?)
1 C yellow cornmeal
3 T honey
1 1/2 t baking powder
1/2 t salt
1 C yoghurt
1/4 C oil
1 large egg

Brown mince, bacon, onions and garlic until the bacon is slightly crispy. Put into a slowcooker and add all the other ingredients. Start on high heat until mixture comes to a boil, then switch to the lowest setting. Let go for several hours, stirring occasionally. Skim fat from the top each time before stirring. Add extra hot sauce and salt and pepper to suit your taste.

In a large mixing bowl, beat together the yoghurt, honey, egg, and oil. Sift in the flour, salt, and baking powder and mix. Add cornmeal and mix until smooth. Spread into a round cake tin and bake at 400 degrees F for 15-20 minutes, or until knife comes out clean. Cut into wedges.


cost: £3 serves: 2
would make again with venison

1/2 lb ground beef mince
3 T breadcrumbs
1 t worcestershire sauce
1/4 t salt
3 T cracked black pepper
2 crusty wholegrain rolls
2 slices strong cheddar
2 T pickle (we like M&S own brand; it has more cinnamon)

Combine the first 4 ingredients and mix by hand until uniform. Split in half and form into patties. Crack the pepper generously onto a plate and roll the edges of the patties in it until they are heavily coated. Grill patties for 8 minutes per side or until cooked through. Serve on wholegrain rolls with cheddar and pickle.

From the recipe I was taught while working at the deli.

cost:£1 serves:1
a classic sandwich, simplified

1 crusty bread roll
1 T yellow mustard
1 very thin slice of red onion
2 very thin slice of green pepper
2 slices pastrami
2 slices roast beef
1 slice provolone, muenster, or Port Salut cheese

Stack in order. It’s important that the vegetables are cut as thin as possible to really impart flavour without overwhelming the sandwich. You can warm the meats if you choose, but I like to do this sandwich as-is. Serve with kettle crisps.

Nothing says “I love you” like a large slab of barely cooked meat.

Living in cities as I have the past 4 years, I have trouble finding the kind of steaks you could get in almost any small shop across northeast Wisconsin. It seems whether it’s Chicago or Liverpool, truly great butchers are scarce. Not having a car, or a freezer to stock up from some meatly pilgrimage, I’m stuck with what’s around.

The solution is the beef joint. You will find good quality joints at any supermarket or butcher, and sometimes even at your local shop, and they will be far cheaper than the thin, pale, stringy looking steaks sold alongside them. Select a topside or silverside joint with some fine marbling throughout. The grain in these roasting joints runs lengthwise, so you will naturally be cutting your steaks the correct way. Simply cut off 1 to 1 1/2 inch slices, and depending on the circumference of your roast; you can then cut these into smaller portions.

cost: around £6 for a medium joint skill: medium serves: 2-4
do not omit any steps as they are crucial to a perfect finished product

1 beef roasting joint, discarding any included basting fat and netting
olive oil
worcestershire sauce
freshly cracked black pepper
kosher salt or sea salt

With the sharpest knife you own, slice 1 – 1 1/2 inch steaks from the face of the roasting joint. I selected a narrow joint, so I simply split it down the middle. Lay out the steaks and rub each with a splash of olive oil and worcestershire sauce on each side. Generously crack over with pepper and sprinkle over a little salt, on both sides.

Then walk away. For at least 20 minutes. During this time you can steam your potatoes and vegetables.

This gives the beef time to come to room temperature and absorb the flavours you’ve added. Preheat your grill or broiler to bring it up to temperature while you are waiting.

Put the steaks under the grill for no more than 6 minutes per side, less if your grill is very hot. I will not tell you how long to cook a steak more well done than this. If you have not tried blue or rare beef just once in your life, you owe it to yourself to try it now on your glorious hand-carved and hand-seasoned steaks.

Remove the steaks from the grill and transfer to a sheet of tinfoil without stabbing them. Wrap and place in a warm corner of the kitchen for 5-10 minutes. This step allows the juices to redistribute inside the meat. During this time, why not read this post from Marketman about why this is so important.

Now plate up your steaks (which are warmer than you thought they’d be) with your sides. Crank up Foreigner’s “I Want to Know What Love Is” on the stereo. As you taste your lovingly prepared steaks, exquisitely executed, you will know.

We served our steaks on a little bed of crumbled Blacksticks Blue (love!) with some rosemary and olive oil new potatoes and whole button mushrooms, and steamed broccoli with a glass of Shiraz.