CHEFS’ SPECIALS This month we have a celebration of custard from Nigel Slater, two full-of-flavour main courses from Saturday Kitchen chefs plus some fun cupcakes to bake with the children Edited by KATHRYN CUSTANCE Recipes tested by Home economist PETRA JACKSON
Saturday Kitchen Live Fernando Stovell and Tom Kitchin join James Martin in the studio this May. Catch the show from 10am on BBC One
FERNANDO STOVELL
Braised & pulled beef tacos Brisket is a fantastic and tasty cheaper cut. It’s cooked long and slow to produce the most marvellous meat that will tenderly fall apart. Ideally, cook the joint a day ahead so all you need do is prepare the salad and salsa. EASY
SERVES 6 PREP 45 mins COOK 3 hrs
750g boneless beef brisket 1 small onion, roughly chopped 2 garlic cloves, peeled 1 litre beef stock FOR THE SALSA 1 /2 small onion 3 tomatoes, halved 2 small green chillies, stalks removed FOR THE SALAD 6 tbsp extra virgin olive oil 3 tbsp malt vinegar 1 medium onion, fnely sliced 2 small tomatoes, halved, seeded and fnely chopped 1 jalapeño or bird’s-eye chilli, deseeded and fnely chopped 10 pitted green olives, sliced 1 tsp chopped oregano 3 tbsp chopped coriander TO SERVE 1 /2 iceberg lettuce, cored and leaves fnely shredded 1 ripe avocado, halved, stoned, peeled and sliced lengthways 12 taco shells
112
1 Heat oven to 150C/130C fan/ gas 2. Season the brisket and heat a large frying pan over a medium heat. Add the meat and brown on all sides. Transfer to a large casserole and add the onion, garlic and stock. Add enough water to just cover the beef. Top with a tight-ftting lid and cook in the oven for 21/2-3 hrs or until meltingly tender. 2 Leave the brisket to rest for about 20 mins, then shred the meat using 2 forks, removing any gristle as you go. Set aside. 3 To make the salsa, heat the grill to its highest setting and line the grill pan with foil. Cut the 1/2 onion in half again. Leave one part as a wedge and fnely chop the remainder. Set aside the chopped part. Put the tomatoes, skin-side up, on the grill pan, along with the onion wedge and chillies. Cook under the grill for 3-4 mins or until the skins begin to blacken. Transfer to a food processor and
blend until smooth. Season with some salt. Put in a bowl and sprinkle over the chopped onion. 4 To make the salad, whisk the oil and vinegar in a salad bowl. Add the remaining salad ingredients, except the coriander, and mix gently to combine. Stir in the pulled beef, season and scatter over the coriander. 5 When you are ready to serve, put the beef salad, salsa, lettuce and avocado in separate bowls. Put the taco shells on a plate and hand round to let people build their own tacos.
n Fernando, who runs Stovell’s in Chobham, Surrey, will be cooking with James on Saturday 16 May.
Petra says: ‘Whatever you do, don’t pour away the delicious cooking juices from the beef. This will form the base for a soup, sauce or gravy on another day. Simply strain it into a jug, pour into a plastic box and freeze.’
bbcgoodfood.com
May 2015
