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Recipes - Beef

 

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Aromatic Beef with Orange and Apricots

Preperation Time: 10 minutes

Cooking Time: Approximately 1½-2 hours, plus optional marinating

Serves: 4

Ingredients

  • 450g/1lb lean braising or topside steak, cubed
  • 2 small onions, peeled and sliced 2 carrots, peeled and roughly chopped
  • 30ml/2tbsp oil
  • 5ml/1tsp fennel seeds
  • 50g/2oz dried apricots, chopped
  • 30ml/2tbsp plain flour
  • 5ml/1tsp ground coriander
  • 50ml/2floz orange juice
  • 15ml/1tbsp tomato puree, optional
  • 2 sprigs fresh thyme
  • 2 sticks celery, roughly chopped
  • 800ml/1½pint beef stock
  • 1 garlic clove, peeled and finely chopped
  • 100ml/3½floz red wine and 30ml/2tbsp red wine vinegar
  • 175g/6oz button mushrooms

Method:

  1. Preheat the oven to Gas mark 4-5, 180-190°C,350-375°F
  2. In a large bowl mix together the beef, fennel seeds, coriander, thyme, garlic, onions, carrots, apricots, orange juice, celery, red wine, red wine vinegar and seasoning.
  3. Cover the marinade and if possible leave in the refrigerator for 2 hours or overnight.
  4. Drain the marinade mixture and reserve. Heat the oil in a medium-sized casserole or ovenproof dish and brown the meat with the vegetables in batches. Stir in the flour, reserved marinade, tomato puree, beef stock, and bring to the boil. Add the button mushrooms, halved, if preferred.
  5. Transfer to the oven and cook for 1½-2 hours, stirring occasionally, or until the meat is tender.
  6. Serve with herb mash and spring greens.

 

aromatic beef

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Christmas Turkey Cooking Guide

When you’ve gone to the effort of buying a beautiful Quality Turkey, you’ll want to cook it to perfection. A delicious roast turkey is not difficult to achieve but - especially at Christmas - there is often so much else going on that it’s easy for the cook to become harassed. The secret is in the cooking times – follow these new, simple guidelines, which have been meticulously tested by the British Turkey industry and you can’t go wrong.
1. Weigh your turkey after stuffing.

2. Cover the breast with strips of bacon or smear with softened butter then cover loosely with foil.

3. Preheat your oven to 190°C (180°C for fan assisted ovens), 375°F, Gas Mark 5.

4. Less than 4kg weight? Cook for 20 minutes per kg then add another 70 minutes cooking time at the end.

5. More than 4kg weight? Cook for 20 minutes per kg and add 90 minutes cooking time at the end.

6. Remove the foil for the last 40 minutes to brown the top.

7. Ovens vary, so always test your turkey to make sure it is thoroughly cooked. Pierce the thickest part – this is usually the leg of a whole turkey - with a skewer or sharp pointed knife. 

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