Week 1: Recipe 1
Make Once Eat Twice
For the first in the recipe series I’ve gone back to a family favourite. Mam used to make this braised beef dish in a heavy casserole dish with a lid. The homely flavours come thanks to the veg that all comes from a local farm. It doesn’t get more Irish than this.
3 onions, peeled and roughly chopped
1kg housekeepers cut of beef (note remove any string or elastic before cooking)
4 large carrots, peeled and chopped into large chunks
1/2 small turnip (or swede) peeled and chopped
1 litre of vegetable stock (use hot water and 1 vegetable stock cube)
1 heaped tablespoon cornflour
Mashed potatoes (make enough for 2 meals)
For the braised flavour you will need to sear the onions and the beef. So first grab your casserole dish, put it on a high heat and fry the onions in a teaspoon of vegetable oil until they turn brown/charred. Remove the onions from the dish and put them on a plate.
With the dish still on high, sear all sides of the beef so that it’s dark brown. Add the onions back to the dish, the rest of the vegetables, and then the stock. Cover the casserole dish and reduce the heat so that the stock is on a slow simmer. Cook for 3-4 hours. Note the stock should reach a maximum of halfway up the piece of beef, it should not be covered in the stock.
Adapted for the slow cooker: Fry the onions and then the beef in a frying pan before putting them into your slow cooker. Add the chopped vegetables, stock, put the lid on top and cook on high for 5-6 hours.
Before serving, remove the beef from the dish/slow cooker. Remember you have to keep half for your second dish tomorrow so it may be easier to cut it in half and cover now before serving dinner.
In a small cup mix 1 heaped tablespoon of cornflour with a splash of cold water until you get a loose paste. With the vegetables and the stock still on the heat, quickly stir this paste into the mixture. It should thicken the mixture to a gravy instantly. Once again, half of this mixture is to be reserved for your second meal.
Serve the beef with the vegetables in gravy with mash on the side. I’ve served ours with buttered cabbage as I got some fresh from the farm yesterday and I love the vibrant colours.
One of the main reasons why I love this recipe so much is because all of the vegetables used here are Irish and in season. It makes it very budget friendly for what is a very frugal time of the year.
Cover the leftover food and chill the food when it reaches room temperature. I’ll have the second recipe for you tomorrow!