Month: January 2017

Dad makes best

Côte de Boeuf

Côte de boeuf is a cut of beef that contains a single rib bone, Its essentially rib eye steak on the bone. Because it is about 10cm thick and on the bone, it can’t be just fried or grilled. The method is to fry first and then finish off in the oven.

Equipment

  • Cast iron skillet or frying pan
  • Oven

Ingredients

  • Côte de boeuf
  • Salt and pepper

Method

  1. Heat the oven to 220ºC
  2. Genorously season the beef with salt and pepper on all sides, especially the fat.
  3. Put the pan/skillet on the highest possible heat
  4. When very hot, place the beef in the pan skin side down; you will need to hold it in place
  5. Cook the skin so that the fat starts to render and pools on the skillet
  6. Now cook both sides of the beef until the are well browned; it should fry in the rendered fat
  7. Transfer the beef on the skillet or roastin rack into the oven
  8. Cook for 15 minutes; this will give you rare (close to blue) beef. Cooking for 30 minutes will give you medium-rare beef. Probably. A lot depends on the thickness of the cut, and how long you fry it for. This is one where you have to use your own experience to get it right, which means you will have to experiment. If its undercooked, just put it back in. If its over cooked, then you’ll know next time to cook it for less.  
Uncategorized

Beef Stew with Dumplings

A warming, conforting one pot meal for winter nights.

Ingredients

Enough for four people.

For the stew:

  • 1 kg of shin beef cut into 4cm cubes (shin is best, but any cut suitable for braising will work)
  • 2 onions, chopped
  • 2 carrots, peeled and chunked
  • A small swede, peeled and chunked
  • Plain flour
  • Salt and pepper
  • Handful of parsley, chopped
  • 1/2 tsp Worcester suace
  • 1/2 cup pearl barley

For the dumplings

  • Suet
  • Plain flour
  • Water

Equipment

  • Cast iron stove-to-oven casserole dish with a lid. (You can improvise with a pan and an oven proof baking dish.)
  • Frying pan

Method

For the dumplings:

For the stew:

  1. Put a cup full of flour on to a plate and season well with salt and pepper
  2. Roll the beef a piece at a time in the flour coating all sides
  3. Heat two tbsp of oil in a fryng pan on a high heat
  4. Brown the cubes of beef in small batches, until golden brown on all sides. Set aside.
  5. Heat 2 tbsp of oil in the casserole dish on a high heat and then add the onions

 

 

Photos

    

 

 

 

Breakfast, Chilli Hot!!!, Dad makes best

Chorizo, Chilli and Corriander Omlette

Quick, easy cooked breakfast. See also Chorizo and Tomato Omlette.

Ingredients

1 egg

handful of fresh corriander leaves, chopped

5cm of good quality chorizo sausage, diced

1 hot red chilli, finely sliced

Equipment

A small non-stick frying pan

Method

  1. Put the pan on a high heat
  2. Fry the chilli and chorizo until the chorizo starts to brown and crisp
  3. Turn the heat to the lowest setting
  4. Whisk the egg with a fork and add to the pan
  5. Sprinkle over the corriander
  6. Leave to cook until the egg stops glistening and the chorizo is oozing oil
  7. Eat immediately

 

Â