|
|
Cambrian Organic Meat Recipes - Organic Beef Recipes
Roast Welsh beef with laver puddings
The two main roasting joints of beef are Topside/toprump and rib. The topside is a lean cut of beef ideal for slow roasting. For the best results serve it medium rare-rare. There are no bones in this joint which make it ideal for carving. Contrastingly the rib has more fat and can therefore take a higher temperature. This joint can purchase on the bone, giving extra flavour to the meat during cooking, but is less easy to carve than a boned rolled rib. Ask for the bones if you buy a rolled rib, and roast together with the joint.
If choosing topside- season the joint with salt and pepper, then mix together 1 dessertspoon of plain flour and 1 dessertspoon of dried mustard. Sprinkle the surface of the meat with this and top with 50g/2oz of lard or beef dripping, and add a quartered onion to the roasting tin. Place in a preheated oven at gas7/220c/425f for 20 minutes. Baste the beef after this time and reduce the heat to gas 3/170c/325f. For a rare result, roast for 15 minutes per pound, and for a medium result 20 minutes per pound.
For a three-rib joint weighing about 2.75kg/6lb, prepare as for the topside and place in a preheated oven gas9/240c/475f. Roast for 20 minutes, then reduce the temperature to gas5/190c/375f and cook for 15 minutes per pound for rare, add another 15 minutes per pound for medium rare , and another 30 minutes for well done. Remember to baste regularly throughout roasting.
A good gravy
Add 1 tablespoon of plain flour to the juices in the roasting pan, mixing into the juices and roasted onion to form a paste. In crease the heat and gradually whisk in 275ml/10ml good vegetable stock taken from the accompanying vegetables (include the potato water). Also pour in 275ml/10floz of a nice full flavoured red wine. Bring to the boil, reduce and simmer for 3 minutes, adjust seasoning and serve. You can alter the flavour of the gravy slightly- try adding 1 teaspoon of coarse grain mustard and a tablespoon of whisky liqueur.
Laver Puddings
Ingredients make 10-12 puddings
125g/4oz flour
1 free-range egg
1 tablespoon laver
A pinch salt and white pepper
300ml/½ pt milk
Mix all the ingredients together and leave to stand for 30 minutes. Pour some melted lard or meat dripping into 10-12 muffin tins. Place in a preheated oven gas mark 7/220c/425f until smoking. Remove from the oven and pour in the batter. Quickly return to the oven and bake for 25-30 minutes until crisp.
Serve your roast joint with a selection of seasonal vegetables. You may wish to serve an accompanying sauce such as horseradish, or try mixing 1 tablespoon of coarse grain mustard with 2 tablespoons of crθme fraiche.
Braised Welsh Black Beef in Ale with Rarebit Croutons
Serves 6
1kg Welsh Black Beef braising steak cut into thin slices
3 tablespoons oil
2 medium onions thinly sliced
4 cloves garlic crushed
300g carrots cut into batons
50g flour
2 teaspoons dry mustard
1 bay leaf
440ml ale
300ml beef stock or water
1-tablespoon brown sugar
12 slices French bread or Ciabatta
60g Cheddar cheese
Preheat the oven to gas mark 2,150ΊC, 300ΊF.
Mix the mustard and flour together and then coat the beef with it. Heat 1 tablespoon of oil in a frying pan and cook the onions for about 5 minutes, stir in the carrots and cook for another 5 minutes.
Place the vegetables in a casserole.
Add the remaining oil to the pan and brown the meat, then add to the casserole.
De-glaze the pan with the beer scraping all the sediment off the bottom and pour over the meat along with the stock, bay leaf, sugar and seasoning. Cover and cook in the oven for 21/2 - 3 hours.
Preheat the grill, toast the bread on one side then sprinkle the other side with the cheese and grill until the cheese begins to melt and bubbles. Once the casserole is cooked place the rarebit croutons on top of the meat and serve immediately.
Do you have a favourite recipe you would like to see featured on this website? If so, we'd love to hear from you. Please send us your recipes!
|
