Beef

At the Farm Shop we don’t treat cooking as a precise science, nor are we trying to give a comprehensive list of recipes. These are some of our favourite dishes and we hope you’ll give some of them a try. They’ve worked for us on countless occasions but that doesn’t mean, with a bit of imagination and a few tweaks, they can’t be improved. Good luck.
BeefCategories
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Tagliata di Manzo with winter leavesBy Ben WatsonSliced sirloin steak served on a bed of rocket with Parmesan shavings and jus - perfect for when you don't want to spend the whole evening in the kitchen.
Ultimate ChilliBy JasminThe best Chilli con CarneThere are few things as welcome and comforting as a bowl of chilli.  A big pot just gets better and better as you go through the rice, baked potatoes, wraps stages and if there’s any left, or you just can’t face it on the fourth night, the filling makes a great a empanadilla that can be baked from frozen when unexpected visitors turn up at short notice.Minced beef is the norm but diced chuck, or even shin has more flavour and provides a little texture, even after prolonged cooking.I’ve only visited Mexico once, very briefly, many years ago and I had a lot of mushy beans, vegetable and rice burrito type things, all fairly spicy but not containing a lot of meat.  Chilli-con-carne is very much a Tex-Mex thing and in typical fashion, they replaced most of the vegetables and beans with beef. In fact, just north of the border, they took out the beans altogether and called it, simply, ‘red’, probably because of the heat. Apparently, as you travel further north the beans make a reappearance but, for me, there are never enough - nor anywhere near enough vegetables. Onions, tomatoes and carrots are a gimme but there’s plenty of room for red peppers and butternut squash which make it a little more Mexican. The preferred heat level is obviously subjective but a good starting point is frying the onions and carrots in some of our nduja and adding chilli as it cooks. You can always add more but you can’t take it out.
Chocolate Mole Skirt SteakBy Ben WatsonSkirt steak (or bavette as its known in France) is a flat, well marbled sheet of meat with a rope like taste and a delicate flavour. It is taken from the inner flank, just above the liver and kidneys. Ideal for marinating, bavette is at its best when cooked quickly and sliced across the grain. We've opted for a Tex Mex inspired, smokey chocolate and chilli rub that will be a sure fire hit at barbecues or in whatever fajita style creation takes your fancy.
Rare Roast Beef and Lentil SaladBy Ben WatsonRare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addition of a few roast vegetables and our Mojo Verde. Adding the beef juices into the dressing will take it to the next level.
Perfect Beef FajitasBy Ben WatsonWe've started making our own fajita rub but adding a bit of lime and pineapple juice definitely raises these fajitas to another level. Pineapple is a well known tenderiser but over an extended period the juice of that and the lime will end up pickling and eventually drying out the meat. I'd suggest adding them an hour or so before cooking.
Beef and Mushroom StroganoffBy Ben WatsonSome would insist that only fillet steak should be used for a classic stroganoff. Most people would disagree and go for frying steak, cut into the requisite sized strips. If you don’t fancy pasta, this goes well on sourdough toast, or as a side.
Devon Steak PastyBy Redpost MediaMakes 7/8 pasties / prep time – 30 minutes (excluding making the pastry)/cooking timePreheat the oven to 170°C and brush the pasties with egg wash. Bake for about 45 minutes. 
Fabada AsturianaBy Redpost MediaServes:8 Prep time: 10 minutes Cooking time: 3-4 hours
Carbonnade FlamandeBy Redpost MediaYou might think that a beef bourguignon becomes Carbonnade Flamande when you substitute red wine for beer but there's a bit more to it than that. Vinegar, sugar and mustard, combined with the richness of the slightly reduced beer gives a whole new ‘agrodulce’ dimension that’s guaranteed to knock your socks off. Serve as a casserole, as a pie with a pastry crust or, best of all, with a crusty topping of stale, mustard and jus infused bread. Be warned - it's all in the timing. Get it right, and it's not hard, and you're walking through the culinary pearly gates.It’s equally good with venison or other cuts of beef. Adjust the cooking times accordingly.Normally, I’m a great believer in padding our stews with plenty of veg but, here, the flavours are so intense that it’s best to treat it as a celebratory blow out or just serve less. Turnips might work but the only thing I’ve found that really adds to a carbonnade is a few sticks of celery, thickly sliced. Lots of recipes call for mushrooms but, for me, neither taste or texture work. 
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