It’s that time of the year again when we celebrate all things beefy. Thanks to Ladies in Beef, let’s enjoy Great British Beef Week 2018. And this year is all the more special because Ladies in Beef co-founder Minette Batters was recently elected leader of the National Farmers’ Union, the organization’s first female president in its 110-year history.
In addition to promoting the health benefits of British beef, this year’s Great British Beef Week is highlighting thin cuts and their ease of use in providing quick, easy to make, healthy meals.
Thin cuts are a great way of shaking up midweek mealtimes. They’re robust in flavour and you can cook them in minutes. They’re lean and an underrated source of protein and iron, as well as eight essential vitamins and minerals.
– Jilly Greed, co-founder, Ladies in Beef.
Below are two recipes, courtesy of the Ladies in Beef, designed to help you get the most from your beef. For more recipes. check out Simply Beef and Lamb. Also be sure to try the recipes we shared for Great British Beef Week 2017.
Speedy Beef Curry
This curry recipe uses thin cuts to provide a flavourful dish, perfect for thos busy midweek evenings.
450g/1lb thin cut beef steaks, cut into 2inch/5cm strips
20ml/4tsp rapeseed or olive oil
1 onion, peeled and sliced
30ml/2tbsp Thai Massaman curry paste or curry paste of your choice
400ml/14fl oz can reduced calorie coconut milk
30ml/2tbsp crunchy peanut butter
150ml/¼pint good hot beef stock
450g/1lb small new potatoes, unpeeled and cut into quarters
Salt and freshly milled black pepper
25g/1oz roughly chopped roasted unsalted peanuts, to garnish (optional)
Large handful of freshly chopped coriander, to garnish
Heat the half the oil in a large non-stick pan, add the onion and cook for 2-3 minutes.
Stir in half the curry paste and cook for 1-2 minutes. Add the coconut milk, peanut butter and stock to the pan. Bring to the boil. Add the potatoes, reduce the heat, cover and simmer for 10-15 minutes, or until the potatoes are cooked.
In a separate non-stick pan heat the remaining oil, add the beef strips and the remaining curry paste. Stir-fry for 2-3 minutes and add to the coconut and potato mixture.Garnish the curry with unsalted roasted peanuts and freshly chopped coriander. Serve with boiled rice, naan or flatbread and a selection of Indian relishes and chutneys and seasonal vegetables or a side salad.
Roast Rib of Beef with Stout Gravy
For the weekend, you might want to make something a little fancier and a little more time-consuming. Impress your family at Sunday lunch with this roast, served with stout gravy. Of course, don’t forget the Yorkshire puddings and all the extras.
1 x 1.8kg/4lb lean rib of beef, French-trimmed and chined, boneless rib, or topside joint
Salt and freshly milled black pepper
Large bunch fresh thyme leaves
15-30ml/1-2tbsp olive oil
15ml/1tbsp plain flour
300ml/½pint stout
150ml/¼pint good, hot beef stock
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. Place the joint on a chopping board, score the skin and make several slits over the joint. Season. Stuff the fresh thyme leaves into the slits and rub the olive oil over the joint.
Place the joint on a metal rack in a large roasting tin and open roast for the preferred calculated cooking time, basting occasionally with any rich beefy juices. When the beef is cooked transfer to a warm platter, loosely cover with foil and leave to rest for 5-10 minutes. Retain the contents of the roasting tin for the gravy.
Meanwhile, prepare the gravy, spoon off any excess oil from the tin, leaving about 30ml (2tbsp) of any rich, beefy juices. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or wooden spoon, gradually add the stout and stock. Stir again, scraping the base of the pan to release any sediment.
Add any meat juices from the platter, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally or until reduced to a well-flavoured gravy. Strain before serving. Serve the beef with roast potatoes, Yorkshire puddings, seasonal vegetables and the stout gravy.
And remember you don’t have to wait for Great British Beef Week to enjoy a good roast or steak.