Many thanks to Sophie Perks for sending us some mouthwatering beef recipes that she used when cooking our beef.
Sophie lives in Edinburgh, and we sent her a box of beef by courier. This is her first recipe.
Pour the oil and cracked black peppercorns over the steaks. Massage the pepper and oil in.
Heat frying pan on a high heat. When very hot add the oiled steaks to the pan and fry for 2 minutes on each side (for medium rare).
In the second two minutes add the knob of butter . Once foaming use to baste the steaks. Remove the steaks and place them in foil to rest.
Turn down the heat and add the chopped onion. Cook the onion gradually for 5 minutes, stirring occasionally so it 'sweats' but doesn't burn. Add mushrooms as well if you like.
Add some peppercorns, brandy/sherry, stock and mustard and simmer for another 3 minutes, until reduced by half. Add a dash of cream and season to taste.
Serve with broccoli and mashed potatoes (or fries).
At the launch of #EatExmoor on 7th February, top chef Ian Jarmarkier cooked some of our Devon shin of beef in a cookery demonstration.
Everyone agreed it was absolutely delicious. Thanks, Ian!
Streamcombe Cookery School, Dulverton, TA22 9SA. Tel: 01398 322873
Drizzle the meat in olive oil and brown in a hot frying pan, then transfer to a casserole dish. Do this in small batches so that the meat browns quickly without cooking through.
Once all of the meat has been browned, pour the wine into the pan and deglaze it. Simmer the wine for a few minutes to cook off the alcohol then pour the liquid into the casserole dish.
Cut the onion, carrot and celery into chunks, add some oil to the pan and gently fry until golden, then transfer to the casserole dish. Add the bay leaf and grate of nutmeg, the juniper berries, rosemary and a grind of black pepper to the casserole dish and add enough water to just cover the meat.
Cover and cook in an oven at 120 Celsius for 6 to 8 hours (until the meat breaks up when squashed gently). You may need to add more liquid during cooking.
Remove the meat and strain the liquid. Skim off any excess fat from the top. Reduce the liquid until you have a good flavour and season as required.
Mash together a teaspoonful of butter and one of flour and whisk in to the sauce. Simmer for a few minutes until thickened then place back into the casserole dish with the meat and cook at 100 Celsius for another hour or so.
You can add pieces of carrot, parsnip or chunks of lightly fried mushrooms or onion before the final hour of cooking if you like. If your wine was a bit acidic you can round of the flavours by adding a spoonful of bramble jelly.
You can slow cook this recipe, too, if you are going to be out for several hours.
Brown the onions in a little fat in a casserole dish, stirring occasionally so they cook evenly, then take the dish off the heat.
Dust the diced beef with seasoned flour. Fry in batches on a high heat in a separate frying pan, to seal the meat, and put the fried meat into the casserole dish.
When all the meat has been fried and added to the casserole dish, mix it with the onions. Return the casserole dish to the hob on moderate heat.
Open a bottle of Exmoor Beast and (resisting the temptation to take a swig) add it gradually to the beef and onions, stirring continuously.
Bring the ingredients to the boil, still stirring, so that the gravy around the meat thickens and becomes smooth.
If the meat is braising steak, you can add whatever extra vegetables and fruit you want at this point because braising steak will take only about an hour to become tender in a fairly hot oven. (Put the lid on the casserole dish before you put it in the oven.) Stewing steak may take a little longer, so cook it in the oven for half an hour before adding the other ingredients.
Cook until the meat is tender, and serve the dish with potatoes (baked, boiled, roasted, mashed…) and vegetables. Red cabbage, spring greens, herby cabbage, cauliflower cheese, roast parsnips, carrots, sprouts, peas and beans are all excellent.
Double or treble the quantities to feed more people or to eat some now a store the rest in the fridge or freezer. This dish freezes well. We always have a few old ice cream tubs of it in our freezer as a stand-by (which can cause confusion if I forget to label the container and Chris fancies some ice cream for pudding!).