Welsh Beef - Autumn 2013

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delicious
Welsh Beef
winter warmers
It’s all about quality time
eatwelshbeef.com
It’s all about quality time
1
All of our cattle are born and carefully
nurtured using traditional methods that are
unique to Wales and its environment. It’s an
age old recipe that’s won us PGI status.
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As the nights get
colder, we start
craving for something
warm and fulfilling.
6
Welsh Beef
dishes fit the bill
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4
perfectly.
5
1. Spreading the cheer
2. Rainy day supper
3. Sunday uplifter
4. Potted comfort
5. Perk-me-up pie
6. Cosy feast for two
6
To find out more about PGI, or for more news,
recipes and information, visit eatwelshbeef.com
Look for the logos 3
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Diced Chuck or Topside
Ingredients
Method
Oven Temperature
450g (1lb) Welsh Beef chuck or braising
steak, cut into medium sized cubes
15ml (1tbsp) Vegetable oil
1 Onion, peeled and cut into wedges
2 Garlic cloves, peeled and crushed
30ml (2tbsp) Medium curry powder
400g approx Can chopped tomatoes
15ml (1tbsp) Tomato purée
300ml (½pt) Beef stock
400g approx Can chickpeas
2 Large handfuls spinach
Heat the oil in a large pan, add cubes of
meat, brown on all sides. Add onion
and garlic, lightly cook. Add the curry
powder and stir until all ingredients are
coated.
Gas Mark 5, 190°C, 375°F
Bombay mash:
500g Mashed potatoes (use
pre-prepared shop bought)
30ml (2tbsp) Fresh coriander, roughly
chopped
Tomato, roughly diced
½ Small red onion, finely diced
Add the tomatoes, purée, stock and
chickpeas. Stir well, bring to the boil
and then reduce to a simmer for about
2-2½ hours until meat is tender.
Spicey mash: Heat mashed potato in
the microwave for 2 minutes. Add the
coriander, tomato & onion and lightly
combine together.
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Braising or stewing Welsh Beef
Welsh Beef Steak
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Suggested Cuts
Welsh Beef, Chickpea & Spinach
Curry
with baked Camembert & Blackberry ‘Jam’
Ingredients
10 minutes before the end of cooking
loosely wrap cheese in baking paper
and put in oven to soften for about
8-10 minutes.
2 Thick Welsh Beef sirloin steaks
3 Large potatoes, washed
15ml (1tbsp) Oil
1 Small whole baby Camembert
Cook steak on a hot preheated griddle
plate, frying pan or grill for:
Blackberry ‘jam’:
150g (5oz) Blackberries
Pinch cinnamon
15ml (1tbsp) Honey
Rare − 3-4 minutes each side
Medium − 4-5 minutes each side
Well done − 6-7 minutes each side
Remove curry from the oven, add the
spinach and stir through.
Method
Serve curry with spicey mash and a
selection of chutneys.
Cut the potatoes into chunky chips.
Add a little oil to a large tray and
spread chips out in a single layer. Cook
for 30-40 minutes until crisp and
golden.
Preheat oven to gas 5, 190ºC, 375ºF.
Suggested Cuts
Sirloin, rump or rib eye 2-3cm (¾-1¼”)
Allow steak to rest for a couple of
minutes before serving.
Rump Steaks
Place the blackberries, cinnamon and
honey in a small pan. Heat through for
a few minutes until the berries start to
soften.
Serve steak with chunky chips, ‘jam’ &
lightly steamed asparagus.
Rib Eye Steak
Tips & Tricks
Give your curry an extra ‘wow’
factor by using fresh spices if
possible. These can be
‘grounded’ using a pestle &
mortar and then kept fresh in
an air tight container.
Fillet Steaks
Tips & Tricks
We’ve used blackberries in our
recipe but you could also use
plums or damsons for an
autumn twist.
Allow steak to rest for a couple
of minutes before serving.
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Silverside Joint
Oven Temperature
Gas Mark 4, 180°C, 350°F
1.35kg (3lb) Lean Welsh Beef brisket
rolled joint
15ml (1tbsp) Oil
10 Mini carrots, scrubbed
6 Mini parsnips, peeled
2 Red onions, peeled and quartered
2 Bay leaves
3 Sprigs of fresh thyme
600ml (1pt) Blonde/pale beer
10ml (2tsp) Dark brown sugar
Dumplings:
100g (4oz) Self raising flour
50g (2oz) Suet
30ml (2tbsp) Wholegrain mustard
Cold water
Method
Preheat oven to Gas 4, 180°C, 350°F.
Topside Joint
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Ingredients
Suggested Cuts
Chunky Welsh Beef Chilli
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Slow Cooked Brisket of Welsh Beef
Heat the oil in large ovenproof pot. Add
the joint and brown on all sides. Add the
vegetables and seasoning followed by the
beer and sugar. Bring to the boil, cover with
lid and place in the oven for about 2 hours.
Make dumplings: Into a bowl place the
flour and suet. Add the mustard and
sufficient cold water to combine together
and create a very slightly sticky dough.
Shape into about 6-8 small balls. After
1½-2 hours remove meat from oven and
add dumplings around the edge of the
meat spacing them out – for crunchy
dumplings with soft centres leave the lid
off. Cook for about 20 minutes until
dumplings are golden. Remove joint from
liquid and reserve, cover with foil and
allow to rest for about 10 minutes before
slicing.
Remove dumplings. Skim any fat from
the cooking liquid and discard. Place the
remaining cooking liquid in a small pan to
boil and reduce. Serve this drizzled over
the sliced meat.
Oven Temperature
Method
Gas Mark 4, 180°C, 350°F
Preheat oven to Gas 4, 180°C, 350°F.
Ingredients
Take a large ovenproof casserole pot heat
oil and brown the meat on all sides.
450g (1lb) Lean Welsh Beef braising cubes
15ml (1tbsp) Oil
6 Shallots, peeled and cut in half
1 Red chilli, deseeded and sliced
2 Cloves of garlic
400g (approx) Can chopped tomatoes
400g (approx) Can kidney beans, drained
and rinsed
150ml (¼pt) Passata
150ml (¼pt) Beef stock
10ml (2tsp) Chilli powder
Tomato Salsa:
2 Fresh tomatoes, diced
1 Green pepper, deseeded and diced
1 Spring onion, sliced
30ml (2tbsp) Fresh coriander, chopped
Sour cream to serve
Add the shallots, chilli and garlic and
lightly soften.
Add all the remaining ingredients (except
for salsa ingredients) and stir well and
combine all of the ingredients together.
Suggested Cuts
Place in preheated oven for about
2-2½ hours until the meat is tender.
Serve in bowls with rice, tomato salsa and
dollops of sour cream.
Braising Steaks
Diced Chuck
Serve with dumplings and seasonal greens.
Tips & Tricks
Tips & Tricks
To make your own gravy, remove
dumplings.
Chilli powders can lose their
flavour and colour after a few
months so always try and store
them in a dark cupboard.
Skim any fat from the cooking
liquid and discard. Place the
remaining cooking liquid in a
small pan to boil and reduce.
Serve this drizzled over the sliced
meat.
Fresh chillies have a long shelf life
and can be stored in the fridge for
a couple of weeks.
Serve with dumplings and
seasonal greens.
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5
Welsh Beef Steak & Kidney Pie
Suggested Cuts
Braising or stewing Welsh Beef
Diced Chuck
Oven Temperature
Method
Gas Mark 4, 180°C, 350°F
Preheat oven to Gas 4, 180°C, 350°F.
Ingredients
Heat the oil in a large ovenproof pan or
casserole pot. Add the Welsh Beef
cubes and brown on all sides. Add the
leeks and garlic, continue to cook for
1-2 minutes. Add the flour and stir
well.
600g (1¼lb) Lean Welsh Beef braising
steak, cut into chunky cubes
225g (8oz) Welsh Lamb kidney, core
removed and chopped
15ml (1tbsp) Olive oil
2 Leeks, washed & sliced
2 Garlic cloves, crushed
15ml (1tbsp) Flour
300ml (½pt) Beef stock
2 Sprigs fresh thyme, leaves removed
500g Packet of flaky pastry
Egg & milk to glaze
Add the stock, thyme and kidneys.
Bring to boil. Place the lid on the pot
and place in the oven. Cook for 2 hours
until the meat is tender.
Increase oven temperature to gas 6,
200ºC, 400ºF. Spoon meat into a family
sized pie dish (adjust the thickness of
the gravy at this stage with a couple of
spoonfuls of water – if you desire). Roll
out pastry and top pie dish.
Brush with egg and milk glaze. Return
to the oven for about 25-30 minutes
until golden brown, risen and puffy.
Serve with seasonal greens.
Welsh Lamb Kidneys
Tips & Tricks
If using frozen puff pastry
remove from freezer and let it
thaw for about 30 minutes
before using.
Shortcrust pastry will work well
this recipe also.
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Add ingredients
cubes
Step
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Step
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Ask your
Butcher 3
He'll know everything there
is to know about meat and
can give you lots of tips and
advice to create your
perfect meal!!
He'll advise you about
different cuts of meats and
how best to cook them to
maximise flavour and
tenderness.
Ask him about cooking time
as per weights of joints etc.
So go on, don't be afraid to
ask.
Oh and look for the logos,
PGI & Welsh Beef.
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Suggested Cuts
Welsh Beef Fillet Steaks
stuffed with Pâté
Ingredients
4 Welsh Beef fillet steaks, 3-4cm
thickness
50g (2oz) Farmhouse medium coarse
pâté
Seasoning
Butter and oil for frying
Sauce:
50g (2oz) Reduced fat cream cheese
60ml (4tbsp) Semi skimmed milk
5ml (1tsp) Black peppercorns, crushed
45ml (3tbsp) Madeira wine (optional)
Rib Eye Steak
Method
Sirloin Steaks
‘T’ Bone Steaks
Tips & Tricks
If using sirloin steak ask your
butcher for a thicker cut. You
can also use T-bone steaks but
add the pâté after cooking and
put back under the grill to
lightly crisp the top.
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Take the steaks and cut a small, deep
pocket into the side of the steak.
Widen and open this using clean
fingers. Take half of the pâté and push
into the pocket. Pull the meat around
the pâté and ‘squash’ to fully enclose.
Season the steaks well and place in a
preheated hot frying pan.
Rare − 3-4 minutes each side
Medium − 5-6 minutes each side
Well done −7-8 minutes each side
Remove from pan and allow the steaks
to rest for a couple of minutes before
serving.
Add to the pan, that the steaks have
cooked in, the wine and allow to
bubble and fizz for 30 seconds. Add the
cream cheese, milk and peppercorns
and allow to melt.
Pour the sauce over the steaks and
serve with home-made fries or
seasonal vegetables.