ONE-POT BEEF STIFADO RECIPE | BBC GOOD FOOD
Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead
Provided by Barney Desmazery
Categories Dinner
Total Time 3 hours 10 minutes
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
- Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
- Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender – the timing will depend on the cut you’ve used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.
Nutrition Facts : Calories 345 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.2 milligram of sodium
BEEF BOURGUIGNON WITH CELERIAC MASH RECIPE - BBC GOOD FOOD
This sumptuous, step-by-step recipe for slow-cooked stew from Gordon Ramsay makes a great winter supper
Provided by Gordon Ramsay
Categories Dinner, Main course, Supper
Total Time 3 hours 35 minutes
Cook Time 3 hours 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large casserole pan and add 1 tbsp goose fat.
- Season 600g large chunks of shin beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
- In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.
- Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
- Pour over 750ml bottle red wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
- Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Cook for 3 hrs.
- If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
- To make the celeriac mash, peel 600g celeriac and cut into cubes. Heat 2 tbsp olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper.
- Stir in 1 or 2 sprigs of rosemary and thyme, 2 bay leaves and 4 cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
- After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods.
- Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste.
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
Nutrition Facts : Calories 571 calories, FatContent 32 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 8 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.47 milligram of sodium
More about "beef skins recipes"
BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
- To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
- To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
Total Time 3 hours 40 minutes
Category Beef
BAKED POTATO SKINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Appetizers
Calories 432 calories per serving
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.
SERIOUS POTATO SKINS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
CRISPY POTATO WEDGES RECIPE | JAMIE OLIVER POTATO RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 157 calories per serving
- To prepare and cook your potato wedges: Preheat your oven to 200˚C/400˚F/gas 6. Put a large pan of salted water on to boil.
- Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
- Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. Delicious served with steak or chicken.
BEEF BOURGUIGNON WITH CELERIAC MASH RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 35 minutes
Category Dinner, Main course, Supper
Cuisine French
Calories 571 calories per serving
- Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.
BRAISED CORNED BEEF RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Europe, Irish
Calories 194 calories per serving
- To make brine, place 2 quarts water plus the next 12 ingredients in a large 6-8 quart stockpot; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar and salts have dissolved, 4-5 minutes. Remove from heat; add ice and stir until ice has melted. Place brine in the refrigerator and allow to cool completely. In a large bowl or shallow dish, add brisket and pour brine over beef. Cover, removing as much air as possible, ensuring brisket is completely submerged. Transfer to refrigerator; allow to rest for 10 days, agitating bowl occasionally to redistribute spices and liquid. , After 10 days, remove brisket from brine; rinse brisket thoroughly and discard brine. To braise brisket, preheat oven to 300°. Place carrots, celery and onion in large roasting pan; pour remaining 2 cups water into pan until water level is 1/2 inch high. Place brisket over vegetables and cover with aluminum foil; transfer to oven. Cook, covered, until very tender, 5-6 hours. , Remove brisket from roasting pan, discarding vegetables and cooking juices; tent beef with foil and allow to rest for 10 minutes before serving. Or, to slice for Reuben sandwiches, wrap corned beef well after cooling for 10 minutes; place in refrigerator and allow to cool completely overnight. Slice thinly against grain.
SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES
From gordonramsay.com
Total Time 3 hours 40 minutes
Category Beef
BAKED POTATO SKINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Appetizers
Calories 432 calories per serving
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.
SERIOUS POTATO SKINS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
- Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.
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