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The Store Company > Recipes > Beef

Brisket (Traditional Method) Cook slowly with root vegetable and stock covering meat and simmer for 1 ½ to 2 hours. Dumplings can be added towards end of cooking time for about 20 minutes. Slice beef and serve with seasonal vegetables and gravy along with either dumplings or potatoes. Buy Brisket

Rib of Beef with Mustard (from Mrs. Margaret Pirrie) Rib of Beef (about 6lbs) 1 level tbsp plain flour (15ml) 1 level tbsp Colmans Mustard ( 15ml) Salt and fresh ground black pepper Place the rib of beef, fat side up in a roasting tin just big enough to hold it (this keeps the meat juices from evaporating as they would in a larger tin). Mix together flour, mustard, salt and pepper. Rub the mixture over the joint mostly into the fat. Place joint in a pre-heated oven, at 220 degree C (44 degree F) or Gas mark 8 for 30 minutes. Reduce heat to 200 degree C and roast for a further 2 hours (rare), basting occassionallly. Add 10-15 minutes for medium-rare and if you absolutely must - 20-25 minutes for well done! Remove from oven and allow to rest on carving dish (covered with foil) this make meat much easier to carve. Serve with potatoes and seasonal vegetables - and don't forget a nice bottle of red! Buy Rib Roast

Braised Beef 3 lb. of rolled topside or rump end 2 onions 2 carrots 2 leeks 1 parsnip 2 cloves crushed garlic 2 bay leaves Sprig of thyme Salt Black peppercorns 1 pint red wine 1 ½ oz butter This dish really needs to be begun the day before it’s be eaten to give the marinade time to work it’s magic! So, the day before Put beef in a deep bowl; add half of all the veggies sliced. Add red wine, thyme, slat and pepper corns. Leave for 12-14 hours, basting occasionally. The next day.. Remove beef from marinade, patting it dry on kitchen paper. Strain marinade, discarding veggies but reserving liqueur. Slice remaining veggies except garlic. Heat butter in a casserole dish and add the sliced veggies, cooking gently for bout 5 minutes then add crushed garlic. Place meat on top and pour over strained marinade. Cover loosely and cook for 2 ½ hours at 325 degree F/160 degree C/Gas mark 3 Buy Braising Steak

Beef in Ale 2 ½ lb. stewing steak ¾ pint ale or stout 1 bay leaf 1 ½ oz butter 1 tbsp. olive oil 2 onions 2 large, finely chopped, garlic cloves 1 ½ tbsp. tomato puree 1 ½ tbsp. plain flour Salt and pepper to taste Cut meat into neat cubes and place in a casserole, pouring beer over it. Add bay leaf, bring to boil then cover and cook in oven for at least 2 hours at 300 degree f / 150 degree c / gas mark 2. ½ hour before serving, heat butter and oil in a saucepan and cook onions slowly until light golden brown, adding garlic halfway. Stir in tomato puree and then the flour and cook for further 2 minutes, stirring all the time. Remove casserole from oven and place on top of stove. Drop onion mixture in bit by bit, stirring well. Simmer over low heat for 4 minutes. Season to taste. Yummy with fresh crusty bread or boiled potatoes. Oh, and a glass of beer too of course! Buy Stewing Steak

Roast Beef Rib 3 ribs of beef (approx. 6 lb.) 1 tbsp. flour 1 tsp. dry mustard Black pepper 1/3 pint red wine heated Pre heat oven to 450 degree F / 230 degree C / Gas 7 Weigh joint and determine cooking time, according to How To Cook Meat section. Mix mustard and flour and rub over beef, season with black pepper Place on a rack in a roasting tin and roast for 20 minuites Then turn down oven to 375 degree F / 190 C / Gas 5 and time joint from this time. Baste throughout cooking time Halfway through, pour off the fat from the roasting tin and pour wine over meat. Continue basting for remainder of cooking time. Allow to rest for 30 minutes in a warm place. Carve and serve with Yorkshire puddings, gravy and Roast potatoes. Buy Rib Roast

Roast Topside of Beef 2 ½ - 3 lb. topside ½ tsp. dry mustard Black pepper Mix dry ingredients together and rub well into beef. Place joint in a pre-heated oven, at 220 degree C (44 degree F) or Gas mark 8 for 30 minutes. Reduce heat to 200 degree C and roast for a further 2 hours (rare), basting occassionallly. Add 10-15 minutes for medium-rare and if you absolutely must - 20-25 minutes for well done! Remove from oven and allow to rest on carving dish (covered with foil) this make meat much easier to carve. Serve with potatoes and seasonal vegetables. Buy Topside

Beef Casserole 2 1/2lb steak 1 large onion 2 large carrots 1 turnip 1 parsnip 1 oz butter 3 tbsp. olive oil 2 crushed garlic cloves 1 1/2tbsp flour Salt and pepper to taste ¾ pint beef stock - ½ stock cube 1/3 pint red wine 1 tbsp. tomato puree Juice of 1 orange 2 inch orange rind 1 bay leaf Tabasco to taste 2 tbsp. chopped parsley Preheat oven to 300ºF, 150c Gas Mark 2 Trim beef and cut away all the membrane and cut into 1½-inch cubes Slice onions, carrot, turnips and parsnips. Heat butter and oil in a heavy-based casserole, add onion and cook for 2-3 minutes. Add other chopped veggies and cook for 2-3 minutes. Add crushed garlic and cook for 2 minutes more. Remove veggies from dish and set aside. Mix flour with good pinch of salt and freshly ground black pepper. Coat meat cubes. Add remaining oil to casserole dish then add meat and lightly browned. Combine meat and cooked veggies in dish. Heat stock and red wine in small saucepan, mixing continually. When it starts to simmer, add tomato puree, Tabasco, orange juice, orange rind, bay leaf and season well. Add contents of pan to meat and veggies in casserole dish, mixing thoroughly. Cover casserole and cook for 1 hour. Remove lid and cook for another hour, basting meat regularly. Sprinkle with chopped parley and serve with boiled or mashed potatoes. - And a large glass of full-bodied red wine! Buy Diced Steak

Beefburgers Starting with our steak mince, why not try your hand at making these for the BBQ? Nothing could be simpler! 1lb. steak mince sea salt and black pepper (Yes - that's all!) Mix salt and pepper in well to mince in a bowl, divide in 4 (if you want large beefburgers or 8 for more bite-sized ones. Shape lightly with your hands, not pressing too hard. Heat a frying pan with a little oil in it and when hot enough, place beefburgers in, cooking quite fast. Serve in a soft bun with sliced tomato, a bit of lettuce and some relish. And of course, a cold beer! No time to prepare them - why not just buy some of ours instead? Buy Beefburgers

Steak Always cook steaks at room temperature, not straight from the fridge. Heat a heavy based pan and grease slightly. Cook one side for allotted time then turn and salt and pepper the cooked side. Rest on warm serving plates for 3 minutes. Buy Steaks

Roast Beef Massage joint with olive oil and season with salt and pepper. Place in hot oven at 220 degrees C for ½ hour. Turn oven down to 160 degrees C and cook as required: Rare 10 minutes per Medium-rare 12-15 minutes per Medium 15-18 minutes per Leave to rest for ½ hour Serve with Yorkshire Pudding, Roast Potatoes and Fresh creamed horseradish. Buy Silverside

Cold Roast Beef Rub joint with olive oil and season to taste with salt and pepper. Place in hot oven at 220 degree C for ½ hour. Then reduce heat to 150 degree C and cook for 10 minutes per 500g. Remove and wrap in tinfoil, cool in larder until ready for use. (Cool in fridge if more than 24 hours) Slice thinly and serve in sandwiches or with salad. Buy Silverside

Steak with Pepper Sauce 2 tbsp. black or green peppercorns 4 rump/ sirloin / fillet steaks 1 oz butter 1 tbsp. oil 2 tbsp. brandy ¼ pint double cream Salt Crush peppercorns roughly pushing rolling pin or pestle and mortar. Place steaks hard onto the crushed peppercorns. Turn and press other side. Heat butter and oil in frying pan and sear steaks over a high heat. Reduce heat to medium and cook according to taste, i.e. rare, medium, etc. Season with salt Remove steaks from pan and keep warm. Add brandy to pan, take off heat and set alight. When flames have died down, stir in cream, season and reheat gently. Pour sauce over steaks and serve with boiled potatoes (preferably new) and green salad. Buy Fillet Steaks

Brisket Make your own BBQ sauce or use a jar of salsa. Pour over brisket and place in casserole in oven at 150 degrees C for approximately 1 1½ hours depending on size. Buy Brisket

Granny Spence’s Soup Our very own family recipe - loved by all the family! Shin of Beef Diced leek, onion, carrot, turnip Good beef stock. Salt and pepper Dice meat and brown well. Add diced leek, onion, carrot, turnip and stock. Keep marrow bones and add to pan. Season to taste. Simmer gently for 1 ½ to 2 hours until meat is tender. Check seasoning. Serve with chopped parsley or for a complete meal, boiled potatoes. Buy Shin of Beef

Italian Meatballs 2tbsp olive oil 12 oz onions (peeled/chopped) 2-3 garlic cloves peeled / crushed 2 x 400g cans chopped tomatoes 1 tsp. salt 1 tbsp. cider vinegar ½ tsp. ground cinnamon 450 g (1 lb.) minced beef 2-tbsp. fresh basil (chopped) 1 tsp. dried oregano 3 oz breadcrumbs 1 egg 1 beaten egg yolk 2 tbsp. fresh parsley chopped (plus a little extra to garnish) 3 tbsp. freshly grated Parmesan Salt and pepper to taste 12 rashers streaky bacon Heat oil in a shallow flameproof dish, add onions and garlic and fry gently until soft should take 5 to 7 minutes. Add tomatoes, salt, vinegar, and cinnamon. Bring to boil and simmer for 20 minutes. Put minced beef in a bowl with basil, oregano, breadcrumbs, egg, parsley 1 tbsp. Parmesan, slat and pepper to taste. Work well together. Shape the mixture in balls, this amount should give 12 and wrap each one in a bacon strip. Place meatballs in casserole on top of tomato sauce. Cover and cook at 180 C (350 F) Gas Mark 4 for approximately 45 minutes until piping hot throughout. Sprinkle with Parmesan and parsley and serve with rice. Buy Steak Mince

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