Simply BEEF & LAMB
Making the most of quality assured beef and lamb
cook
thirteen simple and delicious summer recipes
tips
make your own beef jerky
news
check out our American hustle
Summer Essentials
Welcome to the latest edition of Simply Beef and Lamb. Following on from our feature on Japanese cuisine in spring, this time round we’re venturing across ‘the pond’ and looking to our American cousins for inspiration. We’ve got five great recipes to try from home-made beef jerky to coffee-rubbed chuck burgers so why not try something different on your barbecue this summer? Talking of barbecuing, if you’ve been enjoying lamb keema, knock up a batch of our sensational keema sliders, all the flavours of lamb keema, but in a bun! Our slow-cooked pulled shoulder of lamb with chimichurri marinade is perfect for when the weather’s not on our side and great for feeding a crowd. So whatever the weather or your mood, we’ve something to suit everyone this summer.
If you have a fan assisted oven remember to reduce all cooking temps by 10°C
Contents Keema Lamb Sliders
04-05
Pulled Shoulder of Lamb with Chimichurri Marinade
06-07
Lamb Shish Kebabs with Houmous
08-09
Steak Sandwich with Pickled Vegetables
10-11
Steak Fajitas
12-13
Lamb Mini Roast with Pineapple & Ginger Glaze
14-15
Lamb, Chick Pea & Cherry Salad
16-17
Steaks with Chipotle Pesto
18-19
American Hustle Beef Jerky Cajun Rice with Beef Jerky
20 21-22 23
Steak Salad with Pastrami Spices & Buttermilk Dressing
24-25
Low & Slow Shredded Beef Brisket
26-27
Coffee-Rubbed Chuck Burgers
28-29
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Quality as Standard As every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb. The Quality Standard Mark scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants it is sold in. All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard scheme. Additional standards that specify how long the meat should be matured are also included to guarantee enhanced eating quality. We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed and packed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm.
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Keema Lamb Sliders
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KEEMA LAMB SLIDERS Serves: 4 Prep time: 15 mins, plus chilling time Cook time: 12-16 mins
Ingredients • 450g/1lb lamb mince • 2 garlic cloves, peeled and finely chopped • 1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped • 1-2 small green chillies, deseeded and finely chopped • 10ml/2tsp ground cumin • 45ml/3tbsp garam masala or medium curry powder • Salt and freshly milled black pepper For the Pea and Tomato Relish • 100g/4oz fresh or frozen peas, (thawed if using frozen) and mashed • 4 medium tomatoes, roughly chopped • Large handful freshly chopped coriander
Keema…
Method 1 In a large bowl, mix all the burger ingredients together. Using slightly damp hands, shape the mixture into eight 5cm/2inch burgers. Cover and chill for 20 minutes. 2 Meanwhile, prepare the pea and tomato relish; in a small bowl, mix together the peas, tomatoes and coriander, season to taste and set aside. 3 Cook the burgers on a prepared barbecue or under a preheated moderate grill for 3-4 minutes on each side until thoroughly cooked and meat juices run clear. 4 Serve in mini burger buns with a spoonful of relish and mango chutney or raita.
The ingredients for making keema will vary from household to household but, for our keema, we use lamb mince, fresh garlic, ginger, chillies, onions and a variety of spices to produce garam masala (a blend of ground cloves, cumin, coriander and cardamom) that is available as a complete spice mix too.
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Pulled Shoulder of Lamb with Chimichurri Marinade
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PULLED SHOULDER OF LAMB WITH CHIMICHURRI MARINADE Serves: 6-8 Prep time: 20 mins Cook time: 4 hours
Ingredients • 1.3kg/3lb lean whole shoulder of lamb For the Chimichurri Marinade • 125ml/4 fl oz red wine vinegar • Salt and freshly milled black pepper • 4 large garlic cloves, peeled and finely chopped • 1 large shallot, peeled and finely chopped • 1 green chilli, deseeded and finely chopped • 1 x 25-30g pack freshly chopped coriander leaves • 1 x 25-30g pack freshly chopped flat-leaf parsley • ½ x 25-30g pack freshly chopped oregano • 150ml/¼pint rapeseed or olive oil • 150ml/¼pint water • 150ml/¼pint rosé wine • Taco shells, pitta or flatbreads, to serve • Shredded iceberg lettuce, to serve
Method 1 To prepare the marinade, mix all the ingredients except the water and wine in a large non-metallic dish. 2 Put the lamb in the dish and make several slashes over the surface of the joint. Work the marinade mixure well into the joint. 3 Cover and refrigerate overnight. 4 Preheat the oven to Gas mark 3, 170°C, 325°F. Transfer the joint and marinade to a large non-stick roasting tin. Pour the water and wine around the lamb, cover tightly with baking parchment, then foil. Roast for 4 hours, turning halfway through cooking. 5 (This step is optional.) Remove the lamb from the tin and finish on a medium prepared barbecue for 10 minutes on each side. 6 Place the joint on a chopping board and ‘pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with a second fork. 7 Serve in taco shells, pitta or flat breads and a watermelon and tomato salad. Visit www.simplybeefandlamb.co.uk/recipes For the watermelon and tomato salad recipe.
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Lamb Shish Kebabs with Houmous
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LAMB SHISH KEBABS WITH HOUMOUS Serves: 4 Prep time: 25 mins, plus marinating time Cook time: Under 20 mins
Ingredients • 450g/1lb lean lamb leg, cut into 2.5cm/1inch cubes For the Marinade • 3 garlic cloves, peeled and finely chopped • Grated zest and juice of ½ lemon • 45ml/3tbsp rapeseed or olive oil • 30ml/2tbsp freshly chopped mint • 15ml/1tbsp freshly chopped oregano • Salt and freshly milled black pepper • 1 large red onion, cut into 5cm/2inch pieces • 1 large yellow pepper, deseeded and cut into 5cm/2inch pieces • 1 large red pepper, deseeded and cut into 5cm/2inch pieces • Extra oil, for the vegetable kebabs
Method For the Houmous • 2 x 400g cans chick peas, drained • Juice of 2 lemons • 45ml/3tbsp water • 3 garlic cloves, peeled and crushed • Salt • 5ml/1tsp ground cumin • 5ml/1tsp ground paprika • 30ml/2tbsp rapeseed or olive oil • 15ml/1tbsp freshly chopped flat-leaf parsley • Extra ground paprika, to garnish
1 In a large bowl, mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the fridge for 1 hour or overnight, if time allows. 2 Soak 8 wooden kebab skewers in water for 20 minutes. 3 To prepare the houmous; put the chick peas, half the lemon juice and water in a food processor or blender and whizz to form a coarse paste. Add the remaining lemon juice, garlic, seasoning, oil and blend again. Adjust the seasoning if required and stir through the parsley. Transfer to a small bowl and garnish with the paprika. 4 Thread the meat and peppers onto separate kebab skewers. Brush the vegetables with a little oil. 5 Cook on a prepared barbecue or under a preheated moderate grill or for 12-16 minutes, turning occasionally. 6 Serve with the houmous and a buckwheat salad.
Tip If preferred replace the lamb with cubes of sirloin, picanha or rump steaks. Shop-bought houmous works well too.
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Steak Sandwich with Pickled Vegetables
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STEAK SANDWICH WITH PICKLED VEGETABLES Serves: 4 Prep time: 25 mins, plus resting time Cook time: (Based on a 2cm/¾inch thick steak) Rare: 2½ mins on each side Medium: 4 mins on each side Well done: 6 mins on each side
Method
Ingredients
Vegetables • ¼ white cabbage, finely shredded • 7 radishes, thinly sliced • ½ small cucumber, deseeded and cut into matchsticks • 5ml/1tsp sea salt • 30ml/2tbsp rice vinegar or white wine vinegar • 2.5ml/½tsp caster sugar • 15ml/1tbsp freshly chopped mint
3 Transfer the vegetables into a large sieve and lightly rinse under cold running water. Allow the liquid to drain into a large bowl for 10 minutes. Reserve 30ml/2tbsp of the collected liquid.
• Salad leaves, to garnish
This recipe also works very well with thin cut steaks. Cook for 1-2 minutes on each side.
• 450g/1lb picanha or sirloin steaks • 15ml/1tbsp rapeseed or olive oil For the Rub • 45ml/3tbsp light brown sugar • 15ml/1tbsp sea salt • 30ml/2tbsp ground paprika • 15ml/1tbsp cayenne pepper or Cajun seasoning
1 To prepare the pickled vegetables: put all the vegetables into a large bowl, add the salt, mix gently, cover and set aside for 20 minutes, tossing occasionally. 2 To prepare the rub: in a small bowl, mix all the ingredients together and set aside.
4 Transfer to a large bowl and add the vinegar and sugar. Toss gently and set aside for 30 minutes for the flavours to develop. Add the reserved liquid and mint. Season and stir. 5 Heat a non-stick griddle pan. Brush the steaks with the oil, coat on both sides with the rub and cook for your preferred cooking time. Alternatively, cook on a prepared barbecue or under a preheated moderate grill. 6 Serve in ciabatta rolls dressed with salad leaves and topped with the pickled vegetables.
Tip
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Steak Fajitas
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STEAK FAJITAS Serves: 4-6 Prep time: 25 mins, plus marinating time Cook time: Under 20 mins
Ingredients • 450g/1lb lean hanger or skirt steak For the Marinade • 2 garlic cloves, peeled and finely chopped • 60ml/4tbsp rapeseed or olive oil • Juice from 2 medium limes • Salt and freshly milled black pepper • 15ml/1tbsp chilli powder or dried chilli flakes • 10ml/2tsp ground cumin • 60ml/4tbsp light soy sauce • 30ml/2tbsp brown sugar • 3 large peppers (red, yellow and green), deseeded and thinly sliced • 1 large red onion, peeled and thinly sliced • 6-8 corn or flour tortillas
To garnish • Guacamole • Sour cream • Fresh coriander leaves • Shredded iceberg lettuce For the Pico de Gallo (or Tomato Salsa) • 225g/8oz ripe tomatoes, diced • 1 small red onion, peeled and finely diced • 1 red chilli, deseeded and finely chopped • 60ml/4tbsp freshly chopped coriander leaves • Juice of ½ lime • Salt
Method 1 To prepare the marinade; mix all the ingredients together (except the peppers, onions and tortillas).
remaining marinade, transfer to a second plastic food bag, seal and chill until required. 3 To prepare the pico de gallo; in a bowl, mix all the ingredients together, cover and set aside. 4 Heat a non-stick griddle pan until hot. Cook the steak for 4-5 minutes on each side (for medium). Transfer to a large plate, cover with foil and leave to rest for 5-10 minutes. Warm the tortillas. 5 Remove the vegetables from the marinade and cook in batches in the griddle pan for 5-6 minutes until the vegetables start to lightly char. Transfer to a large plate with any juices from the pan. 6 Slice the steak across the grain and serve with the peppers, tortillas, garnishes and the pico de gallo.
2 Transfer half the marinade to a plastic food bag. Add the beef, seal and marinate in the fridge for at least 2 hours or, if time allows, overnight. Toss the vegetables in the
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LAMB MINI ROAST WITH PINEAPPLE & GINGER GLAZE Serves: 2-3 Prep time: 10 mins Cook time: 35-40 mins (for medium)
Ingredients • 1 x 350-400g/12oz-14oz lean lamb mini roasting joint (topside or thick flank) • Salt and freshly milled black pepper For the Pineapple and Ginger Glaze • 1 x 2.5cm/1inch piece fresh root ginger, peeled and roughly chopped • 2 garlic cloves, peeled and finely chopped • Grated zest of 1 lemon • 30ml/2tbsp pineapple jam
Method 1 Preheat the oven to Gas mark 5, 190°C, 375°F. 2 Place the joint on a chopping board and make several slits over the surface, and season. Transfer to a roasting rack in a medium roasting tin and cook for 25-30 minutes. 3 Meanwhile, prepare the glaze ingredients; in a small bowl, mix all the ingredients together and set aside. 4 Remove the joint from the oven, brush all over with the glaze and continue to cook for a further 10 minutes. 5 Transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve and serve with a summer couscous salad.
Tip If you can’t find pineapple jam, use apricot jam instead.
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SUMMER COUSCOUS SALAD Serves: 4 Prep time: 10 mins Cook time: Under 10mins
Ingredients
• Juice of ½ lemon • Salt and freshly milled black pepper
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Method 1 Cook the couscous according to the packet instructions in vegetable stock rather than water, drain and set aside to cool.
• 300g/10½oz giant couscous • ½ cucumber, deseeded and diced • 100g/4oz cherry tomatoes 2 Fluff up the couscous with a fork and add the • 1 small red onion, remaining ingredients. peeled and finely diced Season, if required and • 1 yellow pepper, set aside. deseeded and finely diced 3 Serve the couscous • 30ml/2tbsp freshly salad with the lamb. chopped flat-leaf parsley 3 Roll up the bamboo mat 4 Moisten a sharp knife • 30ml/2tbsp virginfilling, containingextra the sushi and cut the sushi into pressingorlightly. 1.25cm/½inch rolls. rapeseed olive oil
Drizzle with the mirin.
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Lamb, Chick Pea & Cherry Salad Simply beef and lamb 16
LAMB, CHICK PEA & CHERRY SALAD Serves: 4 Prep time: 20 mins, plus chilling time Cook time: Under 35 minutes
Ingredients • 2 boneless leg steaks • 15ml/1tbsp black olive tapenade • 10ml/2tsp freshly chopped rosemary leaves • Freshly milled black pepper • 2 garlic cloves, peeled and finely chopped • 15ml/1tbsp rapeseed or olive oil • 200g/7oz fresh cherries, stoned and halved For the Salad • 350g/12oz salad potatoes, quartered • 1 x 400g can chick peas, drained • 75g/3oz baby spinach leaves • 2 large handfuls freshly chopped mint • 1 small red onion, peeled and finely sliced For the Dressing • 75ml/5tbsp extra virgin rapeseed or olive oil • 30ml/2tbsp balsamic vinegar
Method 1 Cook the potatoes in a large pan of boiling water for 10-15 minutes. Drain and set aside to cool.
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2 In a small bowl mix together the tapenade, rosemary, seasoning, garlic and oil. Rub the mixture all over the steaks. Cover and chill for 20 minutes. 3 Heat a non-stick griddle pan until hot. Cook the steaks for 6-8 minutes on each side. Add the cherries 2-3 minutes before the end of the cooking time. Remove from the heat and set aside. 4 Transfer the potatoes to a large bowl and add the chick peas, spinach, herbs and onions. Slice the lamb and add to the salad with the warm cherries and any meat juices from the pan. 5 Whisk the dressing ingredients together, drizzle over the salad, toss gently and serve.
Cherries are a summertime treat with a short season, but worth waiting for. There are hundreds of sweet and sour cherry varieties to choose from. We’ve used a sweet variety in our salad. Choose plump and glossy fruit. In our salad, they are used slightly warm and provide a sweet and tangy edge to the dish.
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Steaks with Chipotle Pesto
Chipotle chillies originated in Mexico and were, traditionally, a way to preserve Jalapeno peppers. They are slowly smoked over a wood fire until they absorb the smoky flavours. They are sold dried, either whole or ground into powder. They have a mild chilli heat that complements beef. We’ve used the chillies in a delicious pesto.
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STEAKS WITH CHIPOTLE PESTO Serves: 2 Prep time: 25 mins Cook time: 4-6 mins
Ingredients • 4 thin cut steaks • Salt and freshly milled black pepper • 15ml/1tbsp sunflower oil For the Chipotle Pesto • 2-3 garlic cloves, peeled and roughly chopped • 100ml/3½fl oz sunflower oil • 50g/2oz toasted pine nuts • 3 dried chipotle chillies (available at large supermarkets) • 50g/2oz freshly grated Parmesan cheese • 30ml/2tbsp cold water • 30ml/2tbsp freshly chopped flat-leaf parsley
For the Corn Relish • 100g/4oz sweetcorn kernels, canned, fresh or frozen • 1 small red onion, peeled and finely chopped • 1 small red chilli pepper, deseeded and chopped • 45ml/3tbsp freshly chopped coriander • Juice of ½ lime • 5ml/1tsp caster sugar
Tip
Method 1 To prepare the chipotle pesto; put the garlic into a food processor or blender with the oil. Process until well combined. Add the pine nuts and chipotle chillies. Blend to a pesto consistency. 2 Transfer to a medium bowl and add the cheese, water and parsley. Stir to combine, season if required and set aside. 3 To prepare the sweetcorn relish; if using fresh or frozen sweetcorn, cook in boiling water for 2-3 minutes, or until tender, drain and set aside to cool.
If preferred, cook the steaks on a prepared barbecue. The same cooking times apply.
4 Mix the corn with the remaining ingredients. Season to taste and set aside.
Cover and store any remaining pesto in the fridge for up to a week.
5 Heat a non-stick pan until hot. Season the steaks, brush with oil on both sides and cook for 1-2 minutes on each side. Top with a spoonful of the pesto and leave to rest for 1-2 minutes. 6 Serve the steaks with the corn relish and griddled peppers.
• Oil, for brushing steaks
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American hustle
American flavours and themes are big again this summer with the American style of cooking low and slow dominating the summer barbecue scene. We’ve adopted a feel of the Americas in the form of some classic recipes, such as Steak Salad with Pastrami Spices and Buttermilk Dressing and Low and Slow Shredded Beef Brisket.
Why not wave the American flag and get your stars and stripes with our inspired recipes.
If you’d like some advice on essential items for a well-stocked store cupboard, visit: www.simplybeefandlamb.co.uk
Gourmet burgers are high up on the to-do list too. The use of combinations of specific beef cuts for burger mince is increasingly popular as consumers seek out the ultimate flavoured burger. We’ve come up with our own delicious version to try at home.
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Beef Jerky
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step-by-step beef jerky strips
1 Flatten the steaks under cling film with a meat mallet or rolling pin.
2 Marinate the steaks in a plastic bag.
3 Lay the beef strips directly on a clean oven rack and cook for 1½-2½ hours.
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BEEF JERKY Serves: 6-8 Prep time: 25 mins, plus chilling time Cook time: 1½-2½ hours
Ingredients • 900g/2lb sirloin or picanha steaks, fat removed For the Marinade • 100ml/3½fl oz light soy sauce • 100ml/3½fl oz Worcestershire sauce • 5ml/1tsp freshly ground black pepper • 30ml/2tbsp maple syrup • 10ml/2tsp garlic powder
Method 1 Put the steaks onto a chopping board, cover with cling film and, using a rolling pin or a meat mallet, flatten until 5mm/½inch thick. Transfer to a clean tray or large plate, cover and freeze for about ½ an hour until the steaks are firm, but not hard. 2 Meanwhile, mix the marinade ingredients together in a plastic food bag (inside a second bag, just to be safe). 3 Remove the steaks from the freezer and using a sharp knife cut into strips, 2.5cm/1inch diameter. Add the strips to the marinade, reseal and toss gently. Chill for at least 4 hours or, if time allows, overnight. 4 Remove a clean metal oven rack and line the base of the oven well with foil. Preheat the oven to Gas mark ¼, 110°C, 225°F. 5 Position the rack over a large tray to catch the drips. Remove the strips from the marinade and lay on the rack. Ensure the strips do not touch. 6 Carefully slide the rack into the oven, use a small wooden spoon or pastry brush to wedge the oven door ajar and cook for 1½-2½ hours, but check after 1½ hours, then at 30 minute intervals thereafter. Cut a piece of the jerky to ensure that the meat is not raw inside. It should be well cooked and a deep brown or burgundy colour. 7 Remove from the oven and transfer to a container with a lid or a clean kilner jar. Store in a cool place or in the fridge until required. The jerky will keep for 1 week.
Tip Why not use some of your jerky in our Cajun Rice with Beef Jerky recipe?
Beef jerky is marinated dried beef and was first produced by nomadic Native Americans. The early American pioneers adopted this low fat, high protein beef jerky on long voyages as this preservation method meant it kept for long periods of time. Simply beef and lamb 22
CAJUN RICE WITH BEEF JERKY Serves: 2-3 Prep time: 15 mins Cook time: Under 25 mins
Ingredients • 200g/7oz long grain rice, rinsed • 15ml/1tbsp oil • 1 garlic clove, peeled and finely chopped • 1 small onion, peeled and finely chopped • 1 small green pepper, deseeded and finely chopped • 1 red chilli, deseeded (optional) and finely chopped • 15ml/1tbsp Cajun seasoning • 30ml/2tbsp fresh thyme leaves • 100g/4oz prepared beef jerky, chopped • 30ml/2tbsp freshly chopped flat-leaf parsley
Method 1 Cook the rice with vegetable stock instead of water, according to the packet instructions. Drain and set aside. 2 Heat the oil in a large non-stick pan and cook the garlic, onion, pepper and chilli for 2-3 minutes until soft. Add the seasoning, thyme, rice and beef jerky. 3 Cook for 3-4 minutes, stirring occasionally until the beef jerky is heated through. 4 Garnish with the parsley and serve immediately.
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Steak Salad with Pastrami Spices and Buttermilk Dressing
Simply... CUT OF THE SEASON Thin cut centre cut steaks are taken from the thick flank and are 5-7mm thick. They are great for flash frying for just 1-2 minutes on each side and used in a steak sandwich. Alternatively, cut the cooked steaks into strips and toss into salad with a dressing.
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STEAK SALAD WITH PASTRAMI SPICES & BUTTERMILK DRESSING Serves: 2 Prep time: 15 mins, plus marinating time Cook time: Under 5 mins
• 45ml/3tbsp freshly chopped chives • 45ml/3tbsp freshly chopped flat-leaf parsley • 2 baby cos lettuces, roughly torn
Ingredients
Tip
• 2 thin centre cut, sirloin or rump steaks
The steaks are also great cooked on a prepared barbecue or under a moderate preheated grill.
For the Pastrami Spices • 10ml/2tsp sea salt • 5ml/1tsp ground paprika • 10ml/2tsp coriander seeds • 5ml/1tsp black peppercorns • 5ml/1tsp yellow mustard seeds • 10ml/2tsp brown sugar • 2 garlic cloves, peeled and finely chopped • 30ml/2tbsp rapeseed or olive oil For the Buttermilk Dressing • 100ml/3½ fl oz buttermilk • 60ml/5tbsp reduced calorie mayonnaise • 1 shallot, peeled and finely chopped
Method 1 To prepare the pastrami spices; put all the ingredients except the garlic and oil into a blender and whizz to form a rough powder. Alternatively, use a pestle and mortar. 2 Transfer the powder to a bowl and stir in the garlic and oil. Rub the mix over the steaks. Cover and refrigerate for up to 2 hours or, if time allows, overnight. 3 Remove the steaks from the fridge at least 1 hour before cooking. 4 To prepare the dressing; in a small bowl, whisk the buttermilk into the mayonnaise, then stir through the shallot and herbs. Season. Cover and chill until required. 5 Heat a large non-stick frying pan and cook the steaks for 1-2 minutes on each side. Transfer to a large plate, cover loosely with foil and leave to rest for 5-10 minutes, then thinly slice. 6 Put the lettuce in a large bowl, add the steak and the dressing. Toss gently and serve with crusty bread.
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Low and Slow Shredded Beef Brisket
Simply lunch treat
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brisket…
Brisket is sold boned or on the bone and either flat or rolled. Packed full of flavour, it comes from the lower part of the shoulder, which, being a well-used muscle, benefits from long, slow cooking to tenderise it. A perfect cut for use in the slow cooker too.
LOW & SLOW SHREDDED BEEF BRISKET Serves: 6 Prep time: 15 mins Cook time: 3½ hours
Method
Ingredients
3 Place the joint on a chopping board and season all over with salt and pepper. Brown the joint on all sides and transfer to a large flame/ ovenproof dish with a lid.
• 900g/2lb lean brisket joint (unrolled) • 30ml/2tbsp rapeseed or olive oil • Salt and freshly milled black pepper • 15ml/1tbsp chipotle paste (available at larger supermarkets) • 200ml/7fl oz good, hot beef stock • 1 x 400g can chopped tomatoes with herbs • 30ml/2tbsp runny honey • 45ml/3tbsp Bourbon whiskey, optional For the Sweet Onions • 2 red onions, peeled and sliced • 30ml/2tbsp water • 30ml/2tbsp balsamic vinegar • 15ml/1tbsp caster sugar • Bread rolls, to serve
1 Preheat the oven to Gas mark 2, 160°C, 300°F. 2 Heat half the oil in a large non-stick frying pan.
4 Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used). Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender. 5 Meanwhile prepare the sweet onions; put the onions in a small pan with the water and sweat over a moderate heat for 10 minutes, stirring occasionally. Add the vinegar and sugar. Continue to cook the onions for a further 10-15 minutes until soft and syrupy. 6 Transfer the beef to a clean chopping board, reserving the sauce and 'pull' apart by securing with a fork and shredding the meat with a second fork. 7 Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.
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Coffee-Rubbed Chuck Burgers
Simply Take Five
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ingredients…
COFFEE-RUBBED CHUCK BURGERS Makes: 4 Prep time: 10 mins, plus chilling time Cook time: Under 20 mins
Ingredients • 450g/1lb chuck beef mince (15% fat) • Salt and freshly milled black pepper
If you like coffee, you’ll love this burger recipe. The chuck burger is dusted with a prepared coffee rub made with ground coffee, brown sugar, ground coriander and dried mixed herbs. Do play around with the ground coffee ratio to suit your own tastes.
For the Coffee Rub • 10ml/2tsp freshly ground medium blend coffee • 10ml/2tsp light brown sugar • 2.5ml/½tsp ground coriander • 2.5ml/½tsp dried mixed herbs • Salad leaves and ranch dressing, to garnish
Method 1 Put the mince in a large bowl, season well and gently mix together. Using slightly damp hands, shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes. 2 Meanwhile, prepare the coffee rub; in a small bowl, mix all the ingredients together and set aside. 3 Dust the burgers in the rub on both sides and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side until thoroughly cooked and until any meat juices run clear. 4 Serve the burgers in bread rolls with salad leaves and ranch dressing.
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