I don't know about you, but this slightly cooler weather has been extremely well received by us here at The Slow Farming Company team. Not only does the rain give all our grass a much needed drink, but it also gives me an excuse to cook something other than burgers on the BBQ. Even I was starting to run out of ideas to keep the summer menu fresh - we're just not used to have such prolonged good weather. So, as soon as the thermometer dropped below 20 degrees, the Aga was back on and I cooked up this gem of a late summer/early autumn (heck, it's good at any time of year) concoction. It's based on a recipe by the wonderful Nigel Slater, with some tweaks, and is perfect with creamy mashed potato, some green vegetables and a glass of your favourite wine.
Rapeseed oil - we like cold pressed British
500g Stewing Steak
2 Large Onions
2 Cloves of Garlic
2tsp Ground Coriander
2tsp Ground Cumin
1tbsp Garam Masala
1l Beef Stock - please ask us if you would like some beef bones included with your meat box to make stock
1tbsp Wholegrain Mustard
100ml Double Cream
1. Warm approx. 1tbsp of oil in a large, heavy casserole dish.Season the beef and then brown on all sides. Do in batches if necessary to make sure the meat doesn't just steam in its own juices. Remove from the pan and keep to one side.
2. While the beef is cooking, half and thinly slice the onions and crush the garlic. Add the onions and garlic to the pan, letting them cook gently for 5-10 minutes until softened and lightly browned. Stir in the spices and cook for a couple of minutes. Your kitchen should be smelling awesome about now.
3. Return the meat and any juices to the pan. Pour in the stock and bring to the boil. Simmer gently, either on the hob or in the oven, for at least two hours until the meat is falling apart and the liquid has reduced. It's pretty forgiving, and can be left to chat to itself for longer if necessary. Add more stock during cooking if necessary. Perfect for hungry farmer husbands returning from work or, you know, anyone else who fancies it.
4. Add the mustard and cream and bring back to the boil. Simmer for a couple of minutes before turning off the heat. Check the seasoning and serve with mashed potatoes and green vegetables.