Follow Jane on Twitter @Jane_Lovett RECIPE OF THE WEEK Beef burgers with coriander and mint relish BEEF BURGERS - makes 12 Olive oil 1 onion, finely chopped 1 kg (1lb 2oz) chuck steak
, coarsely minced 2 tbsp fresh breadcrumbs 1 tsp salt freshly ground black pepper 2 sprigs of thyme or oregano, leaves chopped, or dried 1.
250g self-raising flour, plus a little extra 125g shredded suet Maldon Salt A jug of cold water For the filling 1/2 white onion, finely chopped 1 tbsp olive oil 750g chuck steak
125g veal or lamb's kidneys Approx 1 tbsp plain flour 1/2 tsp chopped fresh thyme A little butter 2-300ml cold beef stock (a certain chef's jellied stockpots are very good
79, now pounds 1 NEWBOULD'S Buy 1lb chuck steak
and 1lb diced beef Get 1lb steak mince free (until Saturday) SAINSBURY'Sainsbury's Chocolate Fudge Pudding, 730g was pounds 5.
, from the shoulder and shin steaks, are tougher because the muscles are used more.
The following recipe for winter warmer stovies is a household standard in Scotland, but I have jazzed it up using chuck steak
rather than sausage or mince.
Chef Norman Van Aken's "Barbecued Ropa Vieja" Recipe Featuring Lycopene-rich Tomato Sauce A[paragraph] Barbecued Ropa Vieja A[paragraph] 4 to 5 pounds chuck steak
A[paragraph] Salt and pepper A[paragraph] 2 tablespoons pure olive oil A[paragraph] 2 tablespoons butter A[paragraph] 2 large onions, sliced A[paragraph] 12 garlic cloves, thinly sliced A[paragraph] 1 cup water A[paragraph] 1 (8 ounce) can tomato sauce A[paragraph] 3 tablespoons brown sugar A[paragraph] 1 teaspoon dry mustard A[paragraph] 1/2 cup fresh lemon juice A[paragraph] 1/2 cup Spanish sherry vinegar A[paragraph] 1/2 cup tomato ketchup A[paragraph] 2 tablespoons Worcestershire sauce A[paragraph] 1 tablespoon ground cumin A[paragraph] 1 tablespoon black pepper A[paragraph] Season both sides of steak with salt and pepper.
Praise be for ground chuck steak
, fries and a pile S of 'slaw as big as your fist (which over there, can be very big indeed).
For the meatballs: 1kg pork shoulder, minced 1kg chuck steak
, minced 1 onion, very finely chopped Knob of butter 3 slices white bread, finely chopped 150ml fresh milk ' nutmeg, grated ' tsp ground allspice Salt and pepper Grapeseed oil for cooking For the sauce: A knob of butter A little plain flour 500-600 ml beef stock (for my dish I used the new shop-bought 'jellied' stockpots) 55-60 ml double cream A handful of fresh dill Salt and pepper
Instead, it's topped with cheesy cauliflower florets, through which tender chunks of gently-braised Irish chuck steak
Instead it is topped with cheesy cauliflower florets with tender chunks of gently braised, grass-fed chuck steak
peeping through - a fabulous, memorable lottery of tastes - and so easy
Ingredients: For the filling: 450g/1lb chuck steak
, 225g/oz lambs kidneys, 100g/4oz flour, 1 large onion dried, 300mls/10floz Stables beer, 600 mls/1 pint chicken stock, 1 bouquet garni.
Ingredients: 800g chuck steak
, diced into 4 cm cubes; 25m1 (1floz) red wine vinegar; 600 ml (1 pint) full-bodied red wine (Rhone or Rioja);150 ml (5floz) water;2tbsgroundnut or other non-scented oil; 100g (4oz) white button mushrooms, washed and patted dry; 20 shallots, peeled; 1 dessertspoon plain flour; 1 bouguet garni; 5 black peppercorns, crushed, or 3 pinches freshly ground black pepper; 300g (11oz) beef tomatoes, skinned, guarteredand seeded; 4 garlic cloves, peeled and halved; salt
To serve four, you will need: a drizzle of olive oil, 675g (1lb) chuck steak
, diced into 2in cubes, 2 sliced onions, 1in piece of finely chopped ginger, 2 crushed garlic cloves, 1 tsp ground cardamom, 1/2 tsp ground cloves, 1/2 tsp ground chilli, 2 tsp ground cumin, 1 tbsp ground coriander, 1/2 tsp ground turmeric, 1 tsp flour, a 400g tin chopped tomatoes, salt and pepper.