Tag Archives: Beef

A hearty, rich winter warmer…slow cooked Oxtail, chorizo and red wine stew.

037Last week I ordered some oxtail from our local butcher. I’ve never cooked it before so it sat in the fridge for a couple of days before I finally decided that I needed to do something with it.

It was a dreary winter’s day, so perfect for a warming winter stew.  I got on to Taste.com.au and searched for some recipe inspiration. Oxtail, chorizo and red wine stew came up and had some good reviews. I had all of the ingredients in the cupboard (except for the truss tomatoes to roast), so promptly set about making this dish, and boy was I glad I did!

Ingredients

2kg oxtail pieces

1/3 cup (80ml) extra virgin olive oil or garlic infused olive oil

1 onion or 3-4 spring onions (green only for low FODMAP) roughly chopped

2 garlic cloves finely chopped (I used 1 garlic clove as I can tolerate that but omit if sensitive)

3-4 carrots, roughly chopped

2 chorizo, chopped

1 tsp smoked paprika (pimenton)

Finely grated zest of 1/2 orange

1 bay leaf

2 rosemary sprigs

2 cups (500ml) red wine

2 x 400g cans whole peeled tomatoes (I actually used 1 tin + passata)

3 cups (750ml) beef stock

16 cherry truss tomatoes (the only thing I didn’t have!)

Mashed potato, to serve

Chopped flat-leaf parsley, to garnish

Method

023Preheat the oven to 170°C.

Tie a piece of kitchen string around each oxtail piece so the meat holds on the bone.

Place oxtail in a saucepan of cold water and bring to the boil, then simmer for 15 minutes to remove impurities.

Drain, rinse in cold water and set aside.

Heat 1 tbs olive oil in a large flameproof casserole over medium heat.

030Add onion, garlic, carrot and chorizo, then cook, stirring, for 3-4 minutes until vegetables soften slightly.

Stir in paprika, orange zest, bay leaf and 1 rosemary sprig. Season with salt and freshly ground black pepper.

Add wine, canned tomatoes and stock, bring to the boil, then add the oxtail. Cover with the lid and bake in the oven for 3 hours.

Place cherry tomatoes and leaves from the remaining rosemary sprig on a baking tray. Toss with remaining 3 tbs olive oil, season, then place tray in the oven with the oxtail for a further 30 minutes or until the tomatoes have softened and the meat is meltingly tender.

Remove the kitchen string from the oxtail pieces, season sauce to taste with salt and pepper, then serve on mash with roasted tomatoes and parsley.

Absolutely delicious and a real winter warmer on these dreary, rainy wintery days…roast lamb tonight!!!

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Moroccan meatball tagine.

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The other day I was speaking to a dear friend who had just returned from a trip to the Middle East.  Following our conversation I was inspired to make a tagine for diner, but with the challenge of using existing ingredients from our fridge and pantry.  I have cooked this recipe for our family on several occasions before and it is liked by all.  I served it with grain free rolls (recipe to follow), but you can of course use any bread you choose.

The original recipe is from one of the iconic Australian Women’s Weekly mini cook books, Moroccan Magic.

Ingredients

500 g minced beef

1 clove garlic (if tolerated)

Fresh chilli finely chopped to taste  – can be omitted

1/4 cup fresh mint

2 tablespoons finely chopped fresh coriander

1 teaspoon ground cinnamon

1 teaspoon ground coriander

2 teaspoon ground cumin

Salt and Pepper to taste

1 tablespoon garlic infused olive oil (can use plain)

6 spring onions green only (or 1 onion if tolerated)

1 400g tin Organic Italian diced tomatoes (or 4 fresh tomatoes)

Pinch saffron threads

4 eggs

Approx 1/2 cup fresh coriander leaves

Method

In a medium sized bowl, mix the mince, garlic (if using), mint, fresh coriander (2tbsp), cinnamon, ground coriander, 1 tsp of the cumin, salt and pepper.

Roll into balls using about a tablespoon of mixture at a time.

Heat about 1 tbsp garlic infused olive oil in the tagine or large frypan and cook the meatballs until brown all over – they don’t need to be cooked all the way through!  When brown, put aside.

Heat a bit more oil in the pan/tagine and then cook the spring onions and chilli until soft.  Add the tomatoes and saffron and bring to the boil.  Add the meatballs and cook with the lid off for about 10-15 minutes or until the meatballs are cooked through and the sauce starts to thicken.  Season with salt and pepper to taste.

Crack the eggs into the tagine, cover and simmer for about 5-10 minutes until the eggs are just set.  Garnish with the remaining coriander and serve with bread to mop up all the yummy sauce.

Asian Beef Cheeks

Asian Beef CheeksLast week I was at our local Riverside butcher, who incidentally only stocks grass fed beef (important for the Paleo diet). He was telling me that he was going to be stocking beef cheeks on an ongoing basis. I was pretty excited about this and immediately put my hand up for some.

I did a test batch last week, and after tweaking it a bit, I did another yesterday. The recipe got the tick of approval from the family so I thought I would share. This is particularly good as comfort food on those Autumn days that are getting longer and colder down here in Tasmania.

I made this for 5 people with a bit left over. We are fairly big eaters, so you will need to adjust measurements for your family accordingly. I don’t have a slow cooker, so I cooked it in the oven on 150 C (300 F) for about 6 hours.

Ingredients

6 beef cheeks (trimmed)

3 tablespoons fish sauce (Red Boat is the best Fish Sauce available without chemicals added, and is Paleo. Available from my online store http://www.paleoprovidore.com )

4-5cm ginger finely grated.

2 teaspoons Chinese Five Spice

1 stalk lemongrass

An onion (or the greens of about 4 spring onions if low FODMAP I have also been using the whites in large enough pieces to fish out)

2 cloves of garlic (I leave them whole and remove them before serving as I eat low FODMAP and use garlic infused olive oil)

1 litre beef stock (I’ve also used low salt chicken stock and it still tastes yummy). Homemade stock is best as it has lower salt and can cater for dietary requirements.

1 tablespoon good quality Oyster Sauce

2 teaspoons Szechuan pepper (crush if whole)

1 400g tin diced tomatoes (or you could use some about a cup or so of pasta sauce, without the meat, if you have any left)

3 star anise

1 stick cinnamon

4 (or so) carrots chopped into 1 -2 cm slices (you could add other vegetables as well, but they will go mushy unless you add them close to the end of cooking time)

Garlic infused olive oil/permitted oil.

Method

Cut beef cheeks into a large dice and put in a large bowl.

Add the five spice, fish sauce and ginger.

Bruise the lemongrass with the back of your knife, cut into a few pieces and add to the beef.

Mix ingredients together and leave for half an hour if possible, otherwise as long as you can.

Heat a large frypan, wok or saucepan on medium high heat and add olive oil.

Lightly brown the meat in batches putting more olive oil in the pan as required. Put the browned meat into the casserole dish.

When all meat is brown, add some more oil and then cook your garlic and onion/spring onions. When cooked, add the stock, oyster sauce, Szechuan Pepper, tomato, star anise, cinnamon and carrots. Bring to the boil, then pour over the meat. Put the casserole dish with its lid on, into the oven. I usually cook it for about 4 hours with the lid on and then 2 or more with the lid off as the liquid then reduces and creates a thick, yummy sauce and saves thickening it with cornflour.

I served the dish with steamed vegetables and some mashed potato (I know, that is totally not paleo, but it tastes so good!).

Enjoy!