Tag Archive: Beef

  1. BBQ Beef Bourguignon by BBQ Explorers

    Comments Off on BBQ Beef Bourguignon by BBQ Explorers

    BBQs don’t just have to be for the summer, or limited to burgers and sausages. This irresistable Beef Bourguignon by BBQ Explorers, created using our Stainless Steel Tri-Ply Stockpot over hot charcoal, proves just that. They also used our Stainless Steel Tri-Ply Sauté Pan to fry the shallots and bacon lardons.

    Make sure you follow BBQ Explorers on social media and you can check out the other fantastic BBQ recipes they’ve created using our Stainless Steel Tri-Ply 35cm Roasting Pan and our Stainless Steel Tri-Ply Sauté Pan in our Recipes section here.

    To try our products out on your BBQ, head to our shop now!

    Saute Pan on the BBQ for BBQ Beef Bourguignon by BBQ Explorers
    Stockpot next to the BBQ for BBQ Beef Bourguignon by BBQ Explorers
    BBQ Beef Bourguignon by BBQ Explorers

    Serves: 8

    Ingredients for the BBQ Beef Bourguignon

    • 1.6kg braising steak cut into large chunks
    • 4 large carrots
    • 4 sticks of celery
    • 4 cloves of garlic
    • 2 teaspoons of Dijon mustard
    • 4 bay leaves
    • 4 sprigs of thyme
    • 2 onions
    • 850ml of red wine
    • 50g of plain flour
    • 30g of unsalted butter
    • 1 tbs tomato puree
    • 300g bacon lardons
    • 200g chestnut mushrooms
    • 200g button mushrooms
    • 300g shallots
    • 2tbs Rapeseed oil
    • Salt & pepper
    • 500ml beef stock

    Equipment

    Cooking Method for the BBQ Beef Bourguignon

    1. Chop the braising steak into large chunks and put in a large bowl with 2 bay leaves, a few sprigs of thyme, 1 bottle of red wine, Dijon mustard and some pepper. Cover it and leave it in the fridge overnight.
    2. Prepare your BBQ for cooking.
    3. Strain the marinated meat, pat it dry with kitchen paper, and keep the wine mixture for the cook before coating the meat with the plain flour.
    4. Heat the rapeseed oil in a large stock pot and then brown the meat.
    5. Add 100ml of wine to a ProWare Stainless Steel Tri-Ply Stockpot and fry the roughly chopped onions, carrots, celery and garlic. After a minute, stir in the tomato puree and cook for around 10 minutes.
    6. Return the beef to the stockpot and add the saved wine mixture. Season well, add a few sprigs of thyme and a couple of bay leaves. Give it all a good stir, bring it to a simmer, and cover with the stockpot lid. Cook for around 1.5 hours until the meat is tender.
    7. Take the stockpot from the BBQ and then put to one side.
    8. Put a little rapeseed oil into a ProWare Stainless Steel Tri-Ply Sauté Pan and add the shallots and bacon lardons then fry them for around ten minutes.
    9. Remove the sauté pan from the BBQ and replace with the stockpot. Stir in the bacon and shallots and add the mushrooms, then heat for a further 30 minutes.
    10. Serve with mashed potatoes and some green vegetables. It’s delicious.

  2. Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

    Comments Off on Beef Cheek Roly Poly with Roasted Tomatoes and Caramelised Onions

     

    What a wonderful recipe for the colder months when we turn to slower cooked cuts of meat. The tender braised ox cheek is slow cooked for a few hours with vegetables and seasoning then easily shredded before being rolled with suet pastry and steamed to perfection.

    Recipe Courtesy of Leslie Buddington Head Chef at Brocco on the Park

     

    Serves: 12 but can be adjusted to suit guest requirements

    Cooking Time: 4 hours

    Equipment

    Ingredients

    Beef cheeks

    • Vegetable oil
    • 4 ox cheeks
    • 3 carrots
    • 3 white onions
    • 1 leek
    • 2 celery sticks
    • 3 cloves garlic
    • 1 tsp tomato purée
    • ½ bunch of thyme
    • 1 bay leaf
    • ½ stick of cinnamon
    • 2 star anise
    • 1 large glass of red wine
    • 2 litres of beef stock

    Suet Pastry

    • 1kg self-raising flour
    • 5g salt
    • 500g suet
    • 600ml water

    Roasted tomatoes

    • 400g cherry tomatoes
    • 4 sprigs of thyme
    • Olive oil
    • Salt and pepper

    Caramelised onions

    • 3 large onions
    • Olive oil
    • Pinch of salt
    • 3tbsp caster sugar
    • 2tbsp white wine vinegar

    Cooking Method

    1. Preheat the oven to 150 degrees.
    2. Place a little vegetable oil in a hot sauté pan and seal the ox cheeks on both sides until well browned, then remove from the pan.
    3. In the same pan cook the carrots, onions, leek, celery and garlic until golden brown then add the tomato purée and cook for a few minutes.
    4. Add the thyme, bay leaf, cinnamon, star anise, red wine and reduce the liquid by half.
    5. Transfer the ox cheek, vegetables and wine into a stockpot and add the beef stock.
    6. Cover the dish with greaseproof paper and tin foil then place in the preheated over to cook for 3 hours until the meat is really tender and falling apart.
    7. Take the cheeks out of the liquid and shred the meat into pieces.
    8. Strain the cooking liquor through a fine sieve into a saucepan, place on a medium heat and reduce the liquid by half.
    9. Add some of the sauce to the shredded beef cheek and leave to cool.
    10. While cooling make the pastry by adding all the ingredients together and kneading to make a dough.
    11. Roll the dough out to thickness of a pound coin and spread the cooled beef cheek mixture evenly over the dough.
    12. Roll the pastry and beef cheek up to form the roly poly.
    13. Wrap the roly poly in greaseproof paper and then tin foil and steam for 40 minutes.
    14. For the tomatoes, coat with the oil and season with salt and pepper and sprigs of thyme, roast at 180 degrees for about 6 minutes until soft and tender.
    15. For the caramelised onions, thinly slice the onions and add to the oil.
    16. Cook slowly on a low heat until the onions are soft and golden.
    17. Then add the sugar and the vinegar and cook for a further 5 minutes whilst stirring.

Here to help.

Contact
0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
Stay Social
     
 
 

© Proware Cookware

Collections

Copper Base
Stainless Steel Tri-Ply
Copper Tri-Ply
Mini
Gifts

Support

Delivery & Returns
Contact Us
Guarantee
Privacy Statement

ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

ProWare is a trading name of Faresco Ltd.
Registered in England & Wales
company number 02251205
VAT registration GB646682112.

Registered company address:
5 Churchill Way, Sheffield 35a Business Park, Sheffield, South Yorkshire, S35 2PY