1Kg chuck Beef, what to make?

~Divine~Wind~

~Divine~Wind~

~Divine~Wind~

Can't type for toffee
Don
Joined
14 Jun 2004
Posts
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Location
Newcastle U/T
Just walked along to the local shops to grab some bits n bobs and walking past the butchers I saw chuck beef in the window, never seen them do it before and it looked pretty nice too.

£7/kg so I've came back with a bag :P

Now....

Never used it before tho gimme a nice recipe, off tomorrow so dont mind it taking a few hours.
 
It's normally sold as 'braising steak', so I guess something braised? Maybe beef bourguignon or something?

If you mince it then you can also use it for awesome beefburgers.
 
Traditional stew would be my bet, some whole baby onions some carrot and stew it up for a couple of hours. Nothing fancy needed.
 
Goblin Stew?

Ingredients;

350g of Beef
2 sticks of celery
1 onion
2 carrots
Button Mushrooms
200ml of dark beef stock
1 bottle of Hobgoblin Ale
1/2 Tablespoon of tomatoe puree
Fresh Thyme and Rosemary
2 Bay leafs
Salt and Pepper
Plain Flour
2 cloves of garlic

For the Dumplings

Plain Flour
Beef Suet
Salt and Pepper
Fresh Thyme

Method;

Cut the beef into chunks. Heat a stew pot on the hob with a little oil quite hot when the oil is smoking whack the beef in the pot in batches and brown it off. Take the beef out and turn down to a medium heat. Chop the celery and put that in the pot stir to deglaze the pan and get all the beefy goodness onto the celery. Chop carrots and onion and garlic and add to the pot. Cook until the onion has softened. Season with salt and pepper then add the tomatoe puree and a tablespoon of flour stir and cook for about 30 seconds to cook off the flour it will become thick and the veg will be coated. Add a whole bottle of HobGoblin Ale and the stock and put the beef back in. Add the herbs and the bay leaf and the mushrooms, turn to a simmer and cook for 3 hours until thickened and the beef is very tender.

Mix the plain flour with the suet and some salt and pepper and fresh tyme leaves plucked. Add a little water untill the dumplings bind. Drop them in the stew in the last 30 minutes of cooking.

Serve it all with a slice of bread. Sorted.
 
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Jolteh said:
It's normally sold as 'braising steak', so I guess something braised? Maybe beef bourguignon or something?

If you mince it then you can also use it for awesome beefburgers.
Click to expand...

I was actually looking at mincers yesterday in debenhams, looked like a lot of work tho lol, wasnt sure how many different sized erm "plates?" it came with either.

richthomuk said:
btw I know your is a lot smaller than this
Click to expand...

Its slices about an inch thick :(
However at the price I might go back and ask for a whole chunk if its nice, would loke to smoke summit

Lt_Red said:
Goblin Stew?
Click to expand...

Sounds canny like

Got me a decent stewing pot already, one of the le cresuet pots.
The missus normally makes nice stews like ut think I'll give it a go :)
 
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~Divine~Wind~ said:
Got me a decent stewing pot already, one of the le cresuet pots.
Click to expand...

Not cheap but worth every penny. I have 2 cast iron Le Crusets - both birthday presents from the missus - one stew pot and a skillet and they are amazing :)

The Missus' mum bought me some Le Cruset stoneware roasting dishes for Xmas last year, never use metal ones again.

God I must be old, I covet cook ware. :confused:

~Divine~Wind~ said:
The missus normally makes nice stews like ut think I'll give it a go :)
Click to expand...

Lemme know how it goes. I have started adding a small bit of chopped chilli and some paprika to this recipe recently, gives it a lil' kick.
 
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