Ingredients:
- ¾ lb sausage meat
- 1 tablespoon chopped parsley
- Flour
- Salt and pepper
- 1 egg
- Browned breadcrumbs
Method:
- Mix the chopped parsley and seasoning into the sausage meat.
- Divide into four and form into balls. Flatten well.
- Shell and dip the hard boiled eggs into flour and put into the centre of each piece of sausage meat. Damp the edges and draw round the egg. Mould evenly around the egg.
- Dip into beaten egg and roll in the breadcrumbs, pressing in the breadcrumbs firmly.
- Fry in very hot oil or fat until nicely browned all over and the sausage meat is cooked.
Can be served hot or cold.
Filed under Beef Recipes, Recipe by 
Ingredients:
- 6 oz minced meat
- 1 oz butter or margarine
- ½ oz flour
- ¼ pint full or semi skimmed milk
- 2 oz cooked long grain rice
- 1 small onion
- 1 tablespoon curry powder
- 1 egg
- Browned breadcrumbs
- Salt & Pepper
Method:
- Melt the fat in a pan and fry the onion. Add the curry powder and fry lightly.
- Add flour and mix well, stir in the milk slowly and bring to the boil, cook until the sauce is thick.
- Add the minced meat and cooked rice along with the seasonings.
- Form unto balls. Dip in beaten egg and coat with the breadcrumbs.
- Fry in very hot fat until nicely browned all over.
- Drain on kitchen roll.
Nice served with a green salad.
Filed under Beef Recipes, Recipe by
Submitted by hindy
Here’s my recipe for my version of Corned Beef Hash
Very cheap to make and yummy.
1 tin Corned Beef
1 Large Onion
2 Tomatoes
1 large tin Baked Beans
Worcestershire Sauce
2 or 3 lbs potatoes
Cheese for topping
Take a large dish and slice the Corned Beef making enough slices the cover the bottom of the dish.
Pour on the tin of beans.
Add a splash of Worcestershire sauce.
Soften the onions by lightly frying and add them to the dish.
Slice the tomatoes and layer them in the dish.
Peel and slice the spuds. Boil until nearly cooked.
Add the sliced and cooked spuds to the dish in layers.
Grate the cheese and sprinkle on top of the sliced spuds.
Bake in the oven Gas mark 5 for about 25 / 35 min or until the cheese is golden brown.
Serves about 8 people.
Filed under Beef Recipes, Recipe by
Submitted by annie2006
This is my huge batch bake recipe which I make every month without fail. It makes: 2 spag bol, 5 chilli con carne and one shepherds pie for a family of 5 (2 adults and 3 small children), so a total of 40 portions
but only uses 1kg of mince
Ingredients (looks long but that’s because you are making 8 meals!)
1kg mince
3 onions
cpl cloves of garlic
2 oxos or if you are really good the left over juices from a previous beef joint.
6 tins toms (or fresh/frozen if you have plenty)
Tube of tom puree
Any veg you need using up ie peppers, celery, carrots, courgette cut up small or grated.
Couple of handfuls of porridge (sounds rank but trust me!)
Couple of handfuls red lentils
6 cans of beans – can use a mix of baked beans, chickpeas, kidney beans whatever you like / is on offer
Chilli powder / fresh chillies to your taste.
Some mashed potatoes
A bit of strong grated cheese (stronger it is the less you need to use)
Method:
In the biggest pan you can find, fry your mince with onions and garlic. add the oxos and chopped veg and cook until all nicely browned. Add the lentils and porridge and a good amount of water for them to soak up. Add the toms and cook for about 20 mins (just watch it has enough water).
Now you can split into your meals.
Put one portion into the bottom of a casserole dish and pile with your mashed potatoes and a bit of grated cheese. Either freeze at this point or pop in oven for 40 mins at 180c.
Add the tom puree and split the remaining mixture in half. One half should make you 2 nice sized family portions of Bolognese sauce which you can pot up and freeze.
The other half of the mixture is going to be your chilli. Add all your beans and chilli and cook for another 15 mins until the beans are soft. Split into 5 tubs.
I think it works out at around a £1 / £1.50 a meal.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe by
Submitted by Tadpole
My family calls it “long stew”, as when I was very young, the
stew-pot would sit on the stove for several days, with just the occasional
addition of more vegetables, or stock.
- 2lb beef cheek chopped into rough chunks, (about a mouthful size)
- 2lb beef brisket, chopped into rough chunks, (about a mouthful size)
- ½ lb bacon trimmings (or cheap lardons roughly diced)
- Two onions (or six to eight shallots)
- Hefty spoonful minced garlic
- 1lb Hard or root vegetables of the season/choice (I use carrots or at a pinch Swedes)
- ¾ lb chickpeas soaked over night (for ease you can use tinned, but make sure you rinse them very well or the stew will be salty
- ¾ lb red kidney beans soaked over night (for ease you can use tinned, but make sure you rinse them very well or the stew will be salty. Using tinned beans increases the overall cost of the dish. (See below)
- 2lb hard waxy potatoes (skins on) roughly chopped into quarters or smaller (dependent on size)
- 2 pints beef stock and at least 4 pints of water
- 1 heaped spoonful of gravy thickening agent (Bisto or similar)
Additional needs:
9 x 2 pint (one litre) plastic containers with good lids
Serves 30 (40 meals if you add suet dumplings)
NB – when using dried red kidney beans, after soaking place in a separate pan and bring to the boil for 10 minutes. Discard the cooking water and rinse with a kettle full of boiling water before adding to the dish. This reduces the amount of a chemical that can be present in them that causes tummy upsets.
Filed under Beef Recipes, Recipe, Slow Cooking by
Submitted by Tadpole
Ingredients:
- 1 1/3 lbs boneless shin of beef
- 1 medium onion
- 1 large carrot
- 1 teaspoon of minced garlic
- 2 ounces butter
- Parsley
- ½ bottle of red wine
- 1 pint beef stock
- 1 to 1½ pints vegetable stock
- Vegetable oil for frying
Method:
- Trim the shin of beef of all silver sinew and cut it into 2- inch chunks/stripes.
- Place it in a bowl, cover with red wine and leave over night in the fridge.
- Drain the meat, keeping the wine for use later on.
- Roughly chop the vegetables.
- Season the meat well with salt.
- On the top of the stove, brown all over in the bottom of your heavy casserole dish or Dutch oven, when browned all over remove and set aside for a short rest.
- Deglaze the dish with a little water and add this to the resting meat.
- Add the red wine to the casserole dish and reduce until it becomes a glaze. (Mostly I do this in a separate pan, though in one pot cooking I just pour the glaze over the set a-side meat).
- Melt the butter (add a drop of vegetable oil to stop the butter from burning) in the casserole dish and cook the vegetables in the butter until golden brown. Return the meat to the casserole.
- Add the garlic, beef stock and chicken stock to the casserole and bring itto the boil then place a bakers parchment paper lid on top, (I also use the heavy lid of my Dutch oven for the first hour or so, I find the meat is more tender as a result) and cook in an oven, pre-heated to gas mark 4 or 5 for 2 to 2 ½ hours.
- Add the parsley after about an hour of cooking.
Once cooked, most of the liquid will have gone, the beef will be very tender and the gravy a rich dark colour.
Serve with potatoes boiled in their skins,
Serves 8 to 10 people
Cost per person is roughly 60p depending on the availability of shin from your butcher.
To stretch it a bit more without adding too much to the cost, a pig’s foot or hock can be roasted/cooked and the meat added an hour into the cooking.
Filed under Beef Recipes, Recipe, Slow Cooking by
I was amazed that some people we know actually throw away any beef from the Sunday joint. Why? It’s cooked and perfectly safe for a few days in the fridge.
Ingredients:
- Vegetable oil, gee, or butter
- 1 lb (450 g) beef or ½ lb (225 g) beef and ¼ lb (112 g) mushrooms, chopped
- 1 largish onion, peeled and chopped
- Curry spices to your taste
- 1 x 1 lb (450 g) tin chopped tomatoes, plus enough water to fill the empty can
- 2 largish cloves of garlic, crushed
- Cream or evaporated milk (optional)
(We don’t use tinned tomatoes as, when we have the tomato glut in August we pop them into boiling water, remove their skins, and zap through a blender and freeze. That way we’ve always got tomatoes for cooking.)
Method:
- Heat the oil, gee, or butter and add the onions, crushed garlic, beef and/or mushrooms and fry gently. Add the curry spices to taste and continue stirring until the ingredients are well coated and the spices have infused the contents.
- Add the tomatoes and water, stir until it comes to the boil and then reduce the heat and simmer gently for at least an hour.
- By this time the “curry” should have reduced considerably and have a thick consistency. At this time add cream or evaporated milk if you like it creamy and continue to cook for a short while.
- Serve with basmati rice and your favourite pickles/chutneys.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe by
Ingredients:
- 8 oz (225 g) braising steak – diced
- ½ medium onion – peeled and diced small
- ¾ pint (400 ml) beef stock
- Small cup red wine (optional)
- Squirt of tomato puree
- 1 or 2 garlic cloves – crushed
- 2 or 3 bay leaves
- Black pepper to taste
- Good pinch of mixed dried herbs (the supermarket value range are a good buy if you haven’t got your own)
- 9 shallots – peeled
- 9 mushrooms – washed (use smaller ones and leave whole as they retain their shape this way)
- 2 or 3 teaspoons cornflour mixed with a little water to thicken
Method:
- Pre-heat the oven to Gas Mark 3 (325 degree F/170 degree C)
- Lightly sautee the diced beef and onions together in a little oil to seal in the meat juices.
- Transfer to a casserole and add the beef stock, a squirt of tomato puree, black pepper, bay leaves, dried herbs and red wine if using.
- Cover and put in the oven for about 2 hours.
- Pull out, stir, and add the shallots and mushrooms.
- Carry on cooking for about 40 minutes and then remove the bay leaves.
- Thicken with the cornflour if necessary and put back in the oven for another 15 mins.
Serves 3. Goes well with mashed potatoes or crispy bread.
Filed under Beef Recipes, Recipe, Slow Cooking by