BEEF CHOP STEAK RECIPES

Steps:

• 1. Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
  2. Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
  3. Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
  4. Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches).
  5. Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
  6. Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
  7. Cook the potatoes in a large pan of boiling salted water, then drain.
  8. Mash with the milk, butter and a pinch of sea salt and black pepper.
  9. Preheat the oven to 200ºC/400ºF/gas 6.
  10. Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for 20 minutes, or until golden and crisping up.

Steps:

• 1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
  2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
  3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
  4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
  5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
  6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.