Submitted by Sue
Ingredients:
- One tin corned beef, sliced
- One large onion, peeled and thinly sliced
- Three large potatoes, peeled and thinly sliced
- Two large carrots, peeled and thinly sliced
- Two oxo cubes dissolved in 3/4 pint of water
Method:
- Layer onions, corned beef, carrots and potatoes in an ovenproof dish, finishing with a top layer of potatoes.
- Pour over the oxo stock.
- Cook in the oven, gas no5, 190C for an hour to an hour and a quarter, until the potatoes are cooked.
Tasty and filling. Serve with a green vegetable.
Serves 4
Filed under Beef Recipes, Recipe by
Ingredients:
- 1 lb stewing steak
- 1 oz flour
- Salt and pepper
- 2 oz oil/fat
- 2 large onions (peeled and sliced)
- 1 or 2 cloves of garlic (peeled and crushed)
- 4 large ripe tomatoes (peeled and diced)
- 1 pint beef stock (or 2 or 3 oxo cubes)
- 1 teaspoon worcester sauce
- 4 oz carrots (peeled if necessary and finely diced)
- 4 oz peas (after podding)
- 3 oz long grain rice
Method:
- Mix the salt and pepper with the flour.
- Cut the meat into small pieces and coat with the spiced flour.
- Heat the oil in a large pan and lightly brown the sliced onions and crushed garlic and then add the meat. Brown slightly on each side.
- Add the skinned, chopped tomatoes, stock and worcester sauce.
- Cover and simmer for about 2 hours (adding the carrots after about 90 minutes) until the meat is nearly tender.
- Check that there is enough liquid (about 1 pint) and, if necessary, add additional stock or water.
- Add the peas and rice and cook for 20 to 30 minutes longer, stirring occasionally, until the mixture thickens and the rice is tender.
Serves 4 – Very filling. The “broth” can be mopped up with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Ingredients:
- 1lb minced beef
- 1 large onion
- ½ pint stock or water (oxo cube is fine)
- Salt and pepper
- 1 can (420g) baked beans (Heinz is best!!!)
- 1 lb cooked mashed potatoes
Method:
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Brown the minced beef in a frying pan, adding a little oil or butter if necessary. Peel and chop the onion finely and add to the minced beef. When the minced beef ard onions are browned, season with salt and pepper and add the stock.
- Allow to cook for about 15 minutes.
- Pour the meat mixture into a lightly greased pie dish or shallow casserole and top with the baked beans – spreading them evenly over the top.
- Make sure that the mashed potatoes are smooth, beat with a mixer and add a knob of butter and a little milk until really creamy. Spread over the the surface of the beans, making a design with a fork.
- Dot with butter (if you like) and put into the oven for about 30 minutes.
Serves 4 – Goes down well with kids. A sprinkling of grated cheese over the top of the pie before it is put in the oven, works well.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe by
Ingredients:
- 1 lb minced beef
- 2 oz bread crumbs
- 1 medium onion
- Small can peeled tomatoes (mashed) or ½ lb fresh (peeled, chopped and mashed)
- 1 teaspoon tomato puree
- Few drops tabasco sauce
- 1 teaspoon worcester sauce
- 1 large egg
Method:
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Brown the minced beef in a frying pan and then drain off the fat and put into a mixing bowl with the breadcrumbs.
- Peel, finely chop and saute the onion in the frying pan in a little butter and then add the tomatoes, tomato puree and seasoning. Mash together and then add the egg. Stir well.
- Add the contents of the frying pan to the minced beef and bread crumbs and mix together firmly.
- Put the mixture into a lightly greased 1 lb loaf tin and cook for about 1 hour.
Serves 4 – Goes well with Homemade Tomato Sauce. Freezes well but is better if sliced into portions first.
Filed under Beef Recipes, Recipe by
Ingredients:
For the meat balls:
- 1 lb minced beef or pork
- 3 sweet peppers
- 3 pineapple rings
- Salt and pepper
For the sauce:
- 1 or 2 cloves of garlic (peeled and crushed)
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
- 4 tablespoons white wine vinegar
- 2 tablespoons honey or demerara sugar
- ¼ pint chicken stock (oxo cube is fine)
Method:
- Season the minced beef or pork and shape into small balls. Dip in seasoned flour and fry in hot oil until cooked and golden brown.
- Cut the peppers into strips (removing the pith and seeds) and saute lightly in a little oil.
- Cut the pineapple rings into 12 pieces.
- Blend the cornflour with the soy sauce, vinegar, honey or sugar, chicken stock and crushed garlic and pour into a pan.
- Add the green pepper slices and pineapple and heat, simmer until thick.
- Pour over the meat balls.
Serves 4 – Accompany with cooked long grain rice or noodles.
Filed under Beef Recipes, Pork Recipes, Recipe by
Bobotie Recipe
0
Ingredients:
- 1 tablespoon vegetable/corn oil
- 1 large onion (peeled and sliced)
- 1 lb minced beef
- 1 medium cooking apple (peeled, cored and sliced)
- 1 tablespoon curry powder (strength according to taste)
- 2 oz raisins
- 2 oz peanuts
- Juice of 1 lemon
- Salt and pepper
- 2 bay leaves
- 2 eggs
- ½ pint full or semi skimmed milk
Method:
- Heat the oil in a large saucepan. Add the sliced onions and fry for 2 or 3 minutes.
- Add the minced meat with the chopped apple and continue frying, stirring constantly, for another 3 minutes.
- Add the curry powder, raisins, peanuts, lemon juice, salt and pepper. Mix well and cook over a low heat for about 5 minutes.
- Transfer to a greased casserole dish. Press the bay leaves into the top, cover and cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for 45 minutes.
- Beat the eggs with the milk. Remove the cover from the casserole, discard the bay leaves and pour the egg and milk mixture over the top.
- Return the casserole to the oven but leave uncovered. Bake for about 15 to 20 minutes until the top has set.
Serves 4 – A version of a South African dish, similar to moussaka.
Filed under Beef Recipes, Recipe by
Ingredients:
- 1 lb braising steak
- Oil
- 1 medium red onion
- 2 cloves garlic
- 2 medium red peppers
- 2 or 3 red chillies
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 pint beef stock (oxo is fine)
- 8 oz canned tomatoes of 10 oz ripe tomatoes skinned and put through a blender
- 1 tablespoon tomato puree
- 6 oz canned red kidney beans or dry red kidney beans (these will need to be soaked in water overnight, drained, put in fresh water, brought to the boil and boiled vigorously for 10 minutes and then rinsed before adding to the dish)
- Salt
Method:
- Put about 2 tablespoons of oil into a large pan and heat.
- Dice the braising steak into ¾” cubes and then add to the pan (once hot) and brown the meat on all sides. Put aside but keep warm.
- Peel and chop the onion coarsely. Peel and crush the garlic. Finely chop the chillies (watch your eyes, the seeds can be left in). Core and quarter the peppers, remove the pith, and chop into ¾” pieces.
- Re-warm the oil, add the onions, garlic, red peppers and chillies and cook on a low heat for about 5 minutes. Add the cumin and paprika and cook for a further minute.
- Heat the stock and pour over the onions etc. Add the tomatoes, tomato puree and the meat and warm through.
- Pre-heat the oven to Gas Mark 3 (325°F/170°)
- Transfer from the pan to an ovenproof casserole, cover and cook slowly for about 2 hours until the meat is really tender.
Serves 4 – Great with some crusty bread to mop up the juices. If it’s still on the runny side when cooked, stir in some cornflour mixed with a little water, and continue cooking for another 10 minutes or so.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Meat Loaf Recipe
0
Ingredients:
- 1 lb fine minced beef
- 2 rashers of bacon
- 1 onion
- 6 oz white breadcrumbs
- Salt & Pepper
- 1 egg
- 1 hard boiled egg
- Parsley for garnish
Method:
- Remove the rind from the bacon of chop finely.
- Peel and chop the onion and add to the meat with the chopped bacon, breadcrumbs, salt and pepper.
- Bind with beaten egg, adding a little stock if necessary.
- Decorate a greased oblong tin with slices of hard boiled egg.
- Press the meat muixture into the tin without disturbing the decoration and cover with greased paper.
- Bake in a pre-heated over at Gas Mark 6 (440°F/200°C) for about 1¼ hours until the meat is cooked.
- When the loaf is cold, turn out and garnish with parsley.
Serve sliced with salad.
Filed under Beef Recipes, Recipe by
Meat Patties Recipe
0
Ingredients:
- 9 oz rough puff pastry
- 6 oz cooked steak mince
- 1 teaspoon chopped parsley
- A little gravy or stock
- Salt and pepper
Method:
- Make the rough puff pasty and roll out thinly. Cut into rounds using a 3″ pastry cutter.
- Season the cooked steak mince, season well and moisten with a little gravy or stock. Add the chopped parsley. You can also add some lightly fried onions at this stage if you want.
- Put half of the rounds of pastry on a baking tray which has been rinsed with cold water and put a teaspoonful of the meat mixture into the centre of each. Moisten the edges.
- Cover each patty with the remaining rounds of pastry and seal the edges well.
- Make a small hole with a skewer in the top of each patty and then brush with beaten egg.
- Bake in a pre-heated over at Gas Mark 7 (425°F/220°C) for about 20 minutes until nicely browned.
Can be served hot or cold. Makes about 15 patties.
Filed under Beef Recipes, Recipe by
Minced Beef Rissoles Recipe
0
Ingredients:
- 6 oz short crust pastry
- ½ lb cooked minced meat
- 1 small onion
- 1 oz flour
- ¼ pint stock
- Salt and pepper
- Chopped parsley
- Egg and breadcrumbs
Method:
- Make the short crust pastry, roll it out and cut into round with a pastry cutter.
- Melt the fat in a pan and fry the chopped onion. Remove from the pan and add to the cooked minced meat.
- Add the flour to the pan, blend well with the fat and cook a minute or two.
- Pour in the stock slowly, stirring all the time. Bring to the boil and cook for a minute or two.
- Season well and add the chopped parsley.
- Add enough of this sauce to the minced meat and fried onion to make a stiffish mixture. Allow to cool.
- Put a spoonful of the meat mixture onto each round of pastry.
- Dampen the edges and draw up to the centre. Seal well.
- Dip in beaten egg and then in breadcrumbs.
- Fry in hot fat until nicely browned.
- Drain well on kitchen roll.
Filed under Beef Recipes, Recipe by