Dexter Beef Recipes
Pot Roasted Brisket of Beef
A 2.5 kilo well-marbled Dexter beef brisket, rolled and tied
1 tsp flaked sea salt, plus extra to season
freshly ground black pepper
4-5 tbsp English rapeseed oil
8 shallot onions
2-3 cloves of garlic
3 sprigs bushy thyme
Handful of chopped parsley
1 large bay leaf
1 star anise
2 tbsp tomato purée
500ml/18fl oz hot beef stock, made with 1 beef stock cube
200ml/7fl oz red wine
6 large carrots, cut into 3cm/1¼in chunks
6 celery sticks, trimmed and cut into 4cm/1½in lengths
1. Season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3.
2. While the beef is browning, chop the vegetables into chunks. Remove the beef from the casserole and put it to one side. Add the vegetables to the casserole and fry for five minutes or until nicely browned. Put the vegetables aside until later
3. Return the beef to the pot and tuck the thyme, bay leaf and star anise around the joint.
4. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob.
5. Cover with a lid and place in the oven. Cook for 4 hours or until the beef is very tender.
6. Add the reserved vegetables around the beef, basting with the juices, cover and cook for another hour or so until the beef yields to the pressure of a spoon.
7. Remove the beef from the dish and keep warm. Lift the vegetables with a slotted spoon and keep warm.
8. Strain the stock into a pan, bring to the boil and thicken up if needed by reducing it.
9. Slice the beef into thick slices and serve topped with a spoonful of the vegetables and some gravy. Serve with mashed potatoes and a green vegetable.
Recipe courtesy of Ann Williams, Finwood Herd.
Roast Beef with Thyme and Fennel Crust
150g fresh wholemeal breadcrumbs
1 tbsp fennel seeds
6 large fresh sprigs of thyme
3 tbsp olive oil
2 tbsp semi-skimmed milk
1.25 kg rolled beef topside, trimmed of excess fat
1 tbsp wholegrain mustard
1 celeriac, peeled
2 sweet potatoes, peeled
4 carrots, peeled
300g shallots, peeled
100ml medium-sweet sherry, Madeira or port
Prep:25 min › Cook: 2 hr › Ready in: 2hr 25 min
Calculate the cooking time for the beef at 55minutes per 1kg, plus 45minutes for medium, or 65 minutes per 1kg, plus 45 minutes for well-done meat that’s still juicy
Preheat the oven to 190°C/gas 5. Mix the breadcrumbs and fennel seeds in a bowl with the leaves from 2 of the thyme sprigs and seasoning to taste. Sprinkle 2 tbsp of the olive oil and the milk over the crumbs and mix thoroughly with a spoon until they are moist and clump together.
Place the beef in a large, lightly oiled roasting tin and spread the meat with the mustard. Press the crumb mixture on the top of the meat, pressing it firmly all over with both hands to make a neat, firm crust.
Roast for about 1¾ hours for a medium result or about 2 hours for well-cooked but juicy meat. Cover the crust loosely with a piece of foil after 1 hour, to preventover-browning, then remove the foil for the final 5 minutes of cooking.
Meanwhile, cut the celeriac and sweet potatoes into 3.5cm chunks and place in a large bowl. Halve the carrots lengthways, then cut them across into chunky sticks. Add to the bowl with the shallots and the remaining thyme leaves and oil. Mix well.
The vegetables require about 1 hour for roasting, so put them in the oven when the beef has been cookingfor 45 minutes to 1 hour. Arrange them around the meat, placing any that won’t fit in a separate roasting tin or large ovenproof dish, if necessary. Turn the vegetables and baste them once during cooking.
Remove the meat and vegetables to a warmed serving dish and cover with foil. Pour 300ml water into theroasting tin and bring to the boil on the hob, stirring and scraping up all the browned cooking residue on the bottom of the tin. Add the sherry, Madeira or port and boil steadily for 5–7 minutes, stirring from time to time, until the liquid is reduced by about half. Season to taste, then strain into a jug.
Slice the meat and serve with the roast vegetables and gravy. Any pieces of crust that break off as the meat is sliced can be divided among the plates.
Courtesy of Allrecipes
Spiced Steak with Sweet Potato Wedges
Time: 30 minutes
sweet potatoes, 2 large or 3 small, cut into thin wedges
paprika, 1 tsp
ground cumin, ½ tsp
garlic, 1 clove, crushed
fillet steaks 2, any fat trimmed
salad or green vegetables to serve
Heat the oven to 200C/fan 180C/gas 6. Lightly oil a non stick baking sheet and spread out the sweet potato wedges, season and bake for 25 minutes.
Meanwhile, mix the spices and garlic with 2 tsp olive oil and rub over the steaks. Season well. When the wedges are almost ready, grill or fry the steaks for 2 minutes on each side for rare or 3 for medium. Serve with the wedges and salad.
kcals 471, protein 42g, carbohydrate 49.8g, fat 12.9g, saturated fat 3.7g
Courtesy of Olive magazine
Chinese Crispy Beef Stir Fry
Recipe by: Maggie Pannell
Easy & ready in 26 mins Make the most of prime lean beef steak by stir frying it with healthy vegetables, noodles and aromatic Asian-style flavourings. Serves: 2
200g lean beef steak
2 tsp cornflour
1 tsp Chinese five-spice powder
1 carrot, peeled
1 small leek, trimmed
6 spring onions, diagonally sliced
1/2 red pepper, seeded and cut into strips
100g rice noodles
2 tbsp soy sauce
2 tbsp dry sherry or rice wine
2 tbsp vegetable oil
1 large garlic clove, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
1 fresh red chilli, seeded and finely chopped
soy sauce to serve
Prep: 20 mins |Cook: 6 mins
1. Cut the meat, across the grain, into 5cm wide pieces, and then cut each piece into wafer-thin strips. Place in a small bowl with the cornflour and five-spice powder. Mix together well to coat the meat.
2. Cut the carrot and leek into 5cm lengths, then cut each piece into fine matchsticks. Put all the prepared vegetables together in a bowl.
3. Soak the noodles in a bowl of lightly salted, boiling water for 3 minutes. Drain and refresh in cold water, then drain again. Combine the soy sauce, sherry and 2 tbsp water in a small jug or bowl.
4. Place a wok or a large frying pan over a high heat. When hot, add 1 tbsp of the oil, then when it is just smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through. Remove with a draining spoon. Add the remaining oil with the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds.
5. Stir in the soy sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and finally the meat. Serve immediately, with extra soy sauce to sprinkle.
Courtesy of allrecipes.com