Beef

Posted by in Nigel's Recipes, Beef on April 29, 2016 .
Serves: 3-4 Preparation Time: 20 mins Cooking Time: 2 hrs 30 mins (approx) Ingredients 450g lean Scotch Beef braising steak, cut into chunky cubes 1 tbsp olive oil 1 onion, peeled and cut into chunks 2 cloves garlic, crushed 400g can chopped tomatoes 1 tsp dried mixed herbs 150ml stock 1 red pepper, deseeded and cut into large chunks 1 green pepper, deseeded and cut into large chunks 1 courgette, cut into large chunks 1 small aubergine, cut into large chunks Black pepper   Method 1. Preheat the oven to 180 Deg C. 2. In a large ovenproof dish heat the oil and brown the beef in batches then put it all back in the dish. 3. Add the onion, garlic, chopped tomatoes, herbs and stock. Stir and place in a the oven for 1 to 1.5hours. 4. Remove the casserole from the oven and stir in the vegetables. Season and return to the oven for 30-60 minutes, until the vegetables are soft and the meat is tender. 5. Serve piled on a plate with boiled rice and additional vegetables.   Courtesy of Quality Meat Scotland  For more recipe ideas and cooking tips visit www.scotchbeefandlamb.com...

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Posted by in Nigel's Recipes, Beef on April 29, 2016 .
Serves: 2 - 3 Preparation Time: 10 mins Cooking Time: 25 - 35 mins Ingredients 300g Scotch Beef rump or minute steaks, cut into strips 300g new or waxy potatoes, thickly sliced 1 tbsp olive oil 100g button mushrooms, halved 1 small green pepper, thinly sliced 1 onion, thinly sliced 2 tsp paprika 500g jar tomato based cooking sauce 300ml hot beef stock 2 tbsp natural yoghurt Freshly chopped parsley or chives (optional)   Method 1. Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the beef for 2-3 minutes or until browned. 2. Add the mushrooms, pepper, onion, paprika and potato slices and cook for a further minute. 3. Stir in the tomato sauce and stock, leave to gently simmer for 10 minutes – longer to reduce and thicken the sauce if preferred. 4. Serve in bowls topped with a spoonful of yoghurt and fresh herbs or a dusting of paprika. Tasty Tip: For a slow cook Goulash, use Scotch Beef shoulder or featherblade, cubed and cooked with the above ingredients in a lidded casserole for 2½ hours at 140°C. Add a little more stock if required halfway through cooking. Courtesy of Quality Meat Scotland  ...

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Posted by in Nigel's Recipes, Beef on April 29, 2016 .
Serves: 4 - 6 Preparation Time: 20 mins Cooking Time: 2 Hours Ingredients 675g lean Scotch Beef braising steak, cut into 1.25cm cubes 3 tbsp our, seasoned with black pepper and salt 1 tbsp oil 2 onions, peeled and sliced 1 clove garlic, crushed 1 tbsp tomato purèe 1 tbsp English mustard 300ml brown ale 300ml stock 1 tsp brown sugar 1 bouquet garni Black pepper 2 carrots, peeled and cut into chunks 2 parsnips, peeled and cut into chunks Garlic and Herb Croutons Half a French stick, sliced into 8, 25g butter or margarine, 1-2 cloves garlic,crushed 1 tbsp fresh parsley, chopped   Method 1. Preheat the oven to 170oC. 2. Coat the beef in the seasoned our. Heat the oil in an ovenproof casserole and brown the beef. Add the onions and garlic and cook for 2-3 minutes. Add all remaining ingredients. Bring to the boil, cover and cook in the preheated oven, for 11⁄2-2 hours. 3. To make the garlic and herb croutons in a small bowl, mix the butter or margarine with the garlic and herbs. Lightly toast one side of the sliced bread. Spread the garlic and herb mixture on the other side and toast until golden. 4. Serve the carbonnade piled into a bowl with croutons and steamed cabbage. Courtesy of Quality Meat Scotland  ...

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Posted by in Nigel's Recipes, Beef on March 15, 2016 .
Serves: 6 Preparation Time: 15 mins Cooking Time: 1 hr 45 mins Ingredients 750g Scotch Beef mince 4 rashers smoked streaky bacon, chopped 1 tbsp olive oil 1 onion, chopped 1 garlic clove, chopped 2 celery stalks, chopped 2 cans chopped tomatoes 300ml red wine or beef stock 2 bay leaves 375g packet dried lasagne sheets 500g jar white béchamel sauce 220g ball mozzarella, drained and roughly torn 2 tbsp freshly grated Parmesan cheese Method Heat the oil in large pan and cook the onion, garlic, celery and bacon over a fairly high heat until nicely browned. Add the beef and continue to cook the meat to seal it all over. Add the tomatoes, wine or stock and bay leaves. Bring to the boil then cover and simmer for 45 minutes. Heat the oven to 190°C. Spread a third of the meat sauce into a large baking dish and top with a layer of lasagne. Add a little white sauce and some mozzarella then continue to layer up to make three layers finishing with the lasagne sheets topped with white sauce. Scatter over the remaining mozzarella and sprinkle evenly with Parmesan. Cook in the oven for 45 minutes, covering with foil once the top is nicely browned. Leave to sit for a few minutes before serving. ...

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Posted by in Nigel's Recipes, Beef on March 15, 2016 .
Serves: 4 Preparation Time: 15 mins Cooking Time: 40 mins Ingredients 300g cooked Scotch Beef, diced 1 tbsp sunflower oil Knob of butter 1kg white potatoes, thinly sliced 1 large onion, thinly sliced 450ml beef stock Freshly grated nutmeg 4 tbsp  finely chopped parsley or chives Method Heat the oil and butter in a large pan and layer up the potatoes, onion and beef, seasoning and sprinkling with nutmeg and herbs as you go. Pour over the stock, cover and cook for 30-40 minutes, shaking the pan from timeto time until the potatoes are cooked through (the ones at the bottom will be soft and the ones at the top, just tender). Sprinkle over some herbs and black pepper and serve. ...

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Posted by in Nigel's Recipes, Beef on March 15, 2016 .
Makes: 12 Preparation Time: 15 mins Cooking Time: 25 mins Ingredients 250g cooked Scotch Beef, cubed 200g plain flour 1⁄2 tsp English mustard powder Pinch of salt 3 eggs 300ml milk 2 tbsp olive oil ...

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Posted by in Nigel's Recipes, Beef on February 24, 2016 .
Serves: 4 Preparation Time: 5 mins Cooking Time: 40 mins Ingredients 300g cooked Scotch Beef, shredded 2 tbsp olive oil 
Knob of butter 
3 onions, thinly sliced 
4 thyme sprigs 
75g pearl barley 
1 litre beef stock 
1⁄2 a Savoy cabbage, shredded Method 1. Heat the oil and butter in a large pan and cook the onions and thyme for 15 minutes until dark golden 2. Add the pearl barley, beef and stock, bring to the boil and simmer for 20 minutes or until the barley is tender 3. Add the cabbage and cook for a further 3-4 minutes 4. Ladle the soup into bowls.. ...

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Posted by in Nigel's Recipes, Beef on February 23, 2016 .
Serves: 4 Preparation Time: 10 mins Cooking Time: 30mins Ingredients 300g cooked Scotch Beef, shredded 1-2 tbsp olive oil 1 onion, chopped 2 red chillies, chopped 1 tbsp smoked paprika 1 tsp ground cumin 400g can chopped tomatoes 400g can black beans, drained and rinsed 1 tbsp wine vinegar 2 tsp brown sugar 4 tbsp chopped coriander Tortilla chips, soured cream, grated cheese, to serve Method 1. Heat the oil in a large pan and cook the onion and chilli for 5 minutes until softened. Add the paprika and cumin and cook for a minute more. Stir in the beef and tomatoes, cover and cook for 15 minutes. Check the seasoning. 2. Stir in the beans, vinegar, sugar and a splash of water and cook for a further 10 minutes. Divide between bowls and scatter over the coriander. 3. Serve with tortilla chips, soured cream and grated cheese. ...

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