This is the most moorish and delicious blade steak casserole. With minimal prep and a long, slow cooking time, it’s perfect for any day of the week – as easy to walk into after work on a weekday as it is to tuck into after a weekend walk. Serve up with crunchy bread (go for my old reliable lazy homemade option), mash (potato or celeriac), green veg – like wilted kale and carrots. I tweaked an old steak casserole recipe I found years back in the midst of a maternity leave when I needed to feed a large and hungry…
Braised Blade Steak Casserole
A gorgeous winter stew - best served up with mash, thick socks and a glass of red wine.
Preheat the oven to 160 C. Prepare your ingredients.
On a chopping board, season the beef lightly on both sides and gently run.
Heat 1 tbsp of olive oil in a heavy bottom pot or frying pan, on a medium heat. Add the beef steaks and cook for 2 / 3 minutes until browned. Remove steaks from the heat and transfer to a casserole dish.
Reduce the pan to a low heat. Add the remaining oil, onion, celery and carrots and fry until golden brown ( c. 7 minutes). Add the garlic and cook for 1 more minute. Transfer to the casserole dish.
Put the pan back on the heat and deglaze it with the red wine, gently scraping any 'bits' from the pan so they dissolve into the sauce. Add the stock, tomato puree, mustard and stir to combine. Bring to the boil. Pour over the meat and vegetables. Add the thyme and bay leaf to the mix.
Cover the beef and vegetable mix with a greaseproof paper / baking parchment, tucking it in around the edged. Cover with a lid. Cook in the oven for 3 to 3.5 hours occasionally skimming any fat from the surface but otherwise not stirring.
Gently remove the beef from the casserole and place onto a warmed dish and cover.
Pour the liquid from the casserole through a sieve removing all of the vegetable pulp. Add back to the pan casserole dish (or pan if the dish isn't suitable for the hob) and bring to the boil. Reduce for c. 3 to 5 minutes. Add the beef.
Serve up with greens - sautéed courgette, wilted kale or spinach are best, and - for extra winter deliciousness, with baked potato, creamy celeriac or potato mash. And wine.
Since we started living out of boxes we’ve been eating more crap than normal. A time crunch in the evenings and a dodgy oven mean things like frozen chips, pizzas and waffles have appeared in the shopping trolley on a more regular basis than before. My body and taste buds are feeling the ill effects. In the midst of all this culinary hum-drum it was timely then that the lovely Elizabeth from Life on Hushabye Farm would host a blog linky to encourage us to delve into our cookbooks – appropriately called ‘the Love your Cookbooks linky’ and here’s my…
A lightly spiced lamb mince base topped with savoury custard topping. A lovely hearty dinner from South Africa.
Heat the butter and oil in a heavy pan, over a medium heat. Add the onions and garlic and cook until soft.
Add the mince and stir well.
Add the carrot, spices, herbs, sugar, chilli, seasoning, almonds and lemon rind. Stir well to combine and continue to cook until the flavours mingle.
Stir in the bread and wine vinegar. Mix well, season to taste.
Put the meat into a shallow baking dish / tray and smooth over.
Make the topping by whisking together the milk, eggs, turmeric and seasoning.
Note: I didn't have buttermilk so I used 250ml normal milk but used 4 eggs rather than the 2 suggested so the custard layer would be thick enough to set. Some recipes use double cream so there's plenty of latitude for tweaking the recipe based on what you have to hand.
Strain the custard through a coarse seive as you pour it on top of the meat layer.
Bake in the over for 2. 25 to 35 minutes until set and golden.