Offering quality rare and native meats
- RECIPES -
I hope these recipes will inspire you to create new and old classics
800g stewing beef/diced braising steak
300g sliced onions
1 green pepper diced
450ml beef stock
1 table spoon plain flour
1 table spoon paprika
2 table spoon tomato puree
salt and pepper
150ml sour cream
Pre heat oven to 180 c
Heat the lard in a large pan, add the beef and fry until sealed and brown. Place the beef in a casserole dish.
Add the onions and green pepper to the pan add fry until soft. Stir in the flour, paprika and seasoning and cook for 1 minute.
Stir in the tomato puree and then add the stock. bring to the boil stirring throughout.
Pour the sauce over the meat, cover. place in the oven for 2 hours.
Stir in 150ml sour cream before serving.
Chilli Con Carne
450 minced beef
Splash of cooking oil
1 large onion chopped
1 crushed clove of garlic
1 red pepper
1 green pepper
1 tin of chopped tomatos
1 tin of red kidney beans drained
1 rounded table spoon tomato puree
1 teaspoon of hot chilli powder
1 stock pot/ stock cube
1/2 pint of boiling water
In a large pan fry off the mince, onion, garlic and peppers until the mince is brown. Add the kidney beans chilli powder, tomato puree and stock pot continue to stir for one minute. Then add the tomatos and water. Simmer for 20 minutes. Serve with rice.
Slow Cooker Rich Beef And Red Wine Casserole
800g Stewing beef
3 cloves of garlic
4 large carrots peeled and cut in to large chunks
3 leeks thickly sliced
3 celery sticks thickly sliced
800ml beef stock
100ml red wine
1 bay leaf 2 teaspoon mixed herbs
2 teaspoons worster sauce
Place all ingredients in slow cooker and mix well.
Cook on high for 8 hours.