Difference between revisions of "Bramblebee Beef stew"
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<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
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{{recipesummary | {{recipesummary | ||
|DatePublished=21st April 2019 | |DatePublished=21st April 2019 | ||
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|PortionCalories = 481 | |PortionCalories = 481 | ||
|Image = [[Image:Bramblebee Beef stew recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Bramblebee Beef stew recipe.jpg|300px|alt=Electus]] | ||
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[[Image:Bramblebee Beef stew in slow cooker.jpg|thumb|300px|right|Into the slow cooker for 6 hours cooking]] | [[Image:Bramblebee Beef stew in slow cooker.jpg|thumb|300px|right|Into the slow cooker for 6 hours cooking]] | ||
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| 2 [[Ox|ox]] cheeks, cubed [about 1.6 kg combined weight] | | 2 [[Ox|ox]] cheeks, cubed [about 1.6 kg combined weight] | ||
− | | 20g [[ | + | | 20g [[Plain flour]] |
| Good pinch of Himalayan pink [[Sea Salt|sea salt]] | | Good pinch of Himalayan pink [[Sea Salt|sea salt]] | ||
| Good pinch of [[Freshly ground black pepper|freshly ground black pepper]] | | Good pinch of [[Freshly ground black pepper|freshly ground black pepper]] | ||
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| 1 large [[Carrot|carrot]], chopped | | 1 large [[Carrot|carrot]], chopped | ||
| 200 ml [[Red wine]] | | 200 ml [[Red wine]] | ||
− | | | + | | 750 ml [[Chicken stock|chicken stock]] |
| 1 [[Pig|pig]]'s [[Trotter|trotter]] | | 1 [[Pig|pig]]'s [[Trotter|trotter]] | ||
| 1 sprig of [[Thyme|thyme]] | | 1 sprig of [[Thyme|thyme]] | ||
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| Bring to the [[Boil|boil]] and then remove from the heat | | Bring to the [[Boil|boil]] and then remove from the heat | ||
| Add this mixture to your [[Slow Cooker|slow cooker]] and cook for 6 hours | | Add this mixture to your [[Slow Cooker|slow cooker]] and cook for 6 hours | ||
− | | After 6 hours, discard the [[Pigs|pigs]] [[Trotter|trotter]], | + | | After 6 hours, discard the [[Pigs|pigs]] [[Trotter|trotter]], sieve the gravy from the meat, leaving the meat in the cooker. In a separate pan, heat and reduce the gravy by a third so it's nice, thick and sticky. |
− | | Stir in the [[Worcestershire sauce]], [[Sherry vinegar|sherry vinegar]] and serve. | + | | Stir in the [[Worcestershire sauce]], [[Sherry vinegar|sherry vinegar]], mix it back into the meat and serve. |
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
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I've use some fairly specialised ingredients as I have easy access to them. | I've use some fairly specialised ingredients as I have easy access to them. | ||
− | Everything in this recipe can be substituted and it will still be great, for example: [[Salt|salt]], [[Pepper|pepper | + | Everything in this recipe can be substituted and it will still be great, for example: [[Salt|salt]], [[Pepper|pepper]], [[Beef Stock|beef stock]], [[Oxo cube|oxo cube]], any [[Vinegar|vinegar]], [[White sugar|white sugar]], omit the [[Pig|pig]]'s [[Trotter|trotter]], use [[Beef|beef]] shin, [[Diced|diced]] [[Chuck steak|chuck steak]], [[Beef short ribs|beef short ribs]] or just [[Stewing steak|stewing steak]]. |
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] |
Revision as of 07:51, 9 May 2019
A proper beef stew, one that you'll need a proper butcher for!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 ox cheeks, cubed [about 1.6 kg combined weight]
- 20g Plain flour
- Good pinch of Himalayan pink sea salt
- Good pinch of freshly ground black pepper
- 20 ml olive oil
- 2 large red onions, peeled and chopped
- 4 fat garlic cloves, peeled and crushed
- 1 large carrot, chopped
- 200 ml Red wine
- 750 ml chicken stock
- 1 pig's trotter
- 1 sprig of thyme
- 2 bay leaves
- 1 tablespoon sherry vinegar
- 1 teaspoon jaggery
- 1 teaspoon Worcestershire sauce
Method
- Mix the flour, salt and black pepper together in a lock&lock box, add the cubed ox cheek, close the lid and shake like mad to coat the meat.
- Heat a wok or frying pan and add the olive oil
- Saute the ox cheeks until browned
- Remove the browned cheeks and fry the carrots and onions for five minutes
- Add the garlic and stir-fry until it start to colour, then immediately add the red wine, stir and bring to the boil
- Add the herbs, pig's trotter and chicken stock
- Bring to the boil and then remove from the heat
- Add this mixture to your slow cooker and cook for 6 hours
- After 6 hours, discard the pigs trotter, sieve the gravy from the meat, leaving the meat in the cooker. In a separate pan, heat and reduce the gravy by a third so it's nice, thick and sticky.
- Stir in the Worcestershire sauce, sherry vinegar, mix it back into the meat and serve.
Serving suggestions
Serve with broccoli, cauliflower and roast potatoes
Variations
If you don't have a slow cooker, use a casserole dish, covered, in an oven heated to 120° C (250° F - gas ½), [fan oven 100° C & reduce cooking time by 10 mins per hour]
Chef's notes
I've use some fairly specialised ingredients as I have easy access to them.
Everything in this recipe can be substituted and it will still be great, for example: salt, pepper, beef stock, oxo cube, any vinegar, white sugar, omit the pig's trotter, use beef shin, diced chuck steak, beef short ribs or just stewing steak.
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