BEEF MUFFIN RECIPES

Steps:

• Preheat the oven to 400°F. Grease a regular-sized 12-cup muffin tin. Melt the butter over medium-high heat and cook the leeks and onions for 6-7 minutes until tender.
• While the leeks are cooking, combine the hash browns, olive oil, salt and pepper in a bowl. Press about 2 heaping tablespoons of hash brown mixture into each muffin cup. Distribute any remaining hash browns. Bake on the middle rack for 30-40 minutes or until the hash browns are golden brown.
• Make the egg mixture: Combine the beaten eggs, salt, pepper and Irish mature cheddar cheese in a bowl.
• Put a heaping tablespoon of chopped corn beef in each muffin cup followed by a heaping tablespoon of the leek mixture. Put 3 heaping tablespoons of the egg/cheddar mixture in each muffin cup. Distribute any leftover mixture.
• Bake the muffins at 400°F for 18-20 minutes until they're golden brown. Let the muffins sit in the tin for 5 minutes before removing them.

Steps:

• Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over – it’s easiest to do this in batches. Remove with a slotted spoon and set aside.
• Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
• Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
• To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.