TENDERISED STEAK RECIPES

Steps:

• Let’s start by tenderizing our pork cutlets. For that you can use a meat tenderizer or even a rolling pin to gently pound the pork cutlets one by one, both sides.
• Place the cutlets in a bowl. Season it with salt and pepper and then add the remaining marinade ingredients rubbing it into the meat. Make sure that everything is in contact with the pork. Cover the bowl with cling film and put it in the fridge for at least 4 hours or ideally overnight.
• Put a frying pan over medium heat and add the fat: lard, butter and olive oil. Once the mixture is hot, gently place in our pork meat, keeping the marinade aside. You may be thinking we are using too much fat but don’t worry, the idea here is to slowly ‘confit’ the pork instead of frying it like you would normally do with a steak.
• Once the oils start bubbling (about 5-8 minutes) flip the pork and add to the frying pan its marinade, including the garlic.
• Occasionally stir and flip the pork until the garlic cloves are cooked (it will become a puree when you squeeze it with a fork). Let the sauce reduce a little bit more.
• Meanwhile, cut open the bread and quickly toast it, we want it still soft inside.
• Now it’s time to put it all together. Glaze both sides of the bread with the juicy pork sauce then add a steak. Serve it with mustard, our favourite one is an English mustard.

Steps:

• Put the flour in a large mixing bowl and season. Toss a third of the beef in flour to coat, shaking off excess. Heat 1tbsp oil in a large frying pan over medium heat. Fry meat until browned all over. Remove with a slotted spoon to the slow cooker after each batch. Repeat with the remaining meat using 1tbsp oil each time. Add the stock to the pan, scraping up brown bits.
  

  Pour the stock into the slow cooker slowly and mix well with the beef. Mix in the onions, ale, bay leaf and thyme. Finally stir in the mushrooms and carrots and season. Cover with a lid and cook on high for 4hr. 

  Meanwhile, make dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs. Add cheese and mix in to form larger flakes, then sprinkle over 1–2tbsp water to bring the dough together. Roll into 6 balls and dot around stew leaving a 2cm gap between them. Cover again with the lid and cook for a further 1hr.