Eynsford Kitchen: Beef

Ingredients

400g Lean Beef Steak

Garabi - Recipe Here

Curry Paste if Not Using Girabi

1 Tablespoon Tomato Paste

Bunch of Fresh Corriander

2 Fresh Medium Chillis

1 Tablespoon of Chilli Powder

1 Tablespoon of Garam Massala

1 Tablespoon of Corriander Powder

1 Teaspoon of Tandoori Massala

1 Tablesppon of Garlic Paste

1 Tablespoon of Ginger Paste

20ml of Pemon Juice

6 Tablesspoons of Vegetable Oil

Method

1. Place the beef in a slower cooker with 2-3 ladels of Girabi and cook for 3 to 4 hours on low. If you are cooking without the Girabi add to the slow cooker with 3-4 Tablespoons of curry paste and 100ml of water. If you don't have a slow cooker place in the oven at 110c / Gas Mark 1/4

2. Now add the oil to a frying pan on a high heat until hot, then add the ginger and garlic paste and mix around in the oil.

3. Add the spices and the lemon juice and allow to cook for a few minutes. (add more oil if needed)

4. Add the tomato paste and continue to cook for 1 minute (Turn the heat down if needed, Do not burn the spices)

5. Add 1 - 2 Ladels of Girabi to the pan or Curry paste with some water and cook for 5 minutes.

6. Chop some fresh Coriander and add it to the sauce along with the fresh Chillis

7. Add the beef and the sauce it was cooked in to the sauce you just made.

8. Taste and add more ingredients as necessary for example more lemon or more chilli etc.

9. Cook on low for 20 - 30 minutes.

10. serve with some plain boiled rice.

Enjoy!!

Today the UK got told that we were expecting a storm (27/10/2013), The storm of all storms, the worst we have had since 1987 so I decided it's now around time for some Storm Food or Winter Comforts.

I don't think you can go wrong with a beef stew and dumplings, there is something so warming about the dish that makes you want to cuddle up on the sofa with a nice cup of tea.

Ingredients

For 4 People

800g of Lean Beef Steak

2 Large Onions, Chopped

1 Glass of Red Wine

1 Bottle of Newcastle Brown Ale or Eqivilant

15 Button Mushrooms Quarted

4 Cloves of Garlic Chopped

2 - 4 Tablespoons of gravy granules

500ml Water.

Plain Flour

Black Pepper

Salt to Taste

Method

Remove skins from the onions and chop thinly

Add the chopped onions to a medium hot pan with oil for 10 minutes or until turning brown

After 10 minutes add the chopped garlic

Then add mushrooms and mix together

Keep cooking until the onions are brown but burnt. This will give your Stew a lovely taste.

Once browned transfer to a a casserole dish or slow cooker. If you think there is too much oil in the pan place through a doll under first.

Now add some plain flour to a bowl or container and season it with salt and pepper and mix together.

Add the beef to the bowl so that each piece is covered in flour.

Add some oil to the pan, heat then add the beef

Turn the beef in the pan and brown on each side

Keep turning the beef to make sure each piece is browned all over.

Once browned remove from the heat and transfer to the casserole dish or slow cooker.

Add the bottle of Ale of your choice, the glass of red wine, water & gravy granules.

Mix together.

Chop some parsley and add to the slow cooker or casserole dish. Now turn the slow cooker on low or if using a casserole dish place in the oven on 140c/Gas Mark 2 for 3 to 4 hours mixing occasion.

After 3 hours it should look like this, if you think it needs thickening either add some more gravy granules to get that deep rich sauce colour or add some thickening agent / sived flour.