Balsamic Beef with Beetroot
Total Servings: 2
Total Calories per serving: 284cal
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
INGREDIENTS
- 240g beef sirloin, trimmed fat
- 1 tbsp cider vinegar
- 2 tsp thyme leaves
- 2 red onions, sliced
- 175g fine beans, cut
- 2 cooked beetroots, halved and cut into chocked
- 6 pitted Kalamata olives, quartered
- 2 handfuls of rockets
- 2 garlic cloves, sliced
- 2 tsp rapeseed oil
INSTRUCTION
1. The steak is pounded with a rolling pin until it is roughly the thickness of two ￡1 coins and then divided into two halves. Combine the balsamic vinegar, thyme, garlic, half of the oil, and black pepper in a bowl.
2. Marinate and set aside the steaks. In the large non-stick skillet, heat the leftover oil and saute the onions and garlic for 8-10 mins, occasionally turning, until soft and beginning to brown. Meanwhile, simmer the beans for 4-6 minutes or until tender. Press the onion mixture to one side of the pan. Remove the steaks from the bowl, strain excess marinade, and sear them for 212 to 3 minutes, turning them once, until the interior is cooked but still slightly pink.
3. On the plates, place the steaks on top of the beans. Add the beetroot wedges, olives, and remaining marinade to the pan and heat until heated. Spoon the mixture over and around the steaks. Serve with added rocket.
Beef & swede casserole
Total Servings: 4
Total Calories per serving: 352cal
Preparation Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
INGREDIENTS
- 2 tbsp vegetable oil
- 2 onions, sliced
- ½ celery stick, sliced
- 200ml red wine (optional)
- 700ml beef stock
- 500g swede cut into chunky dice
- 300g floury potatoes, diced
- 3 thyme sprigs
- 1 bay leaf
- 500g diced braised beef
- green vegetables, to serve (optional)
INSTRUCTION
1. Heat 2 tbsp oil over medium-high heat in a casserole dish that can’t catch fire.
2. Cook the onions and celery for a few minutes until they turn brown. Add beef and cook for 3–4 minutes. If you want to use wine, pour it in and let it reduce by half. Throw potatoes, thyme, bay leaf, and stock in the swede.
3. Add flavorings and bring to a boil. Turn down the heat, put a cover on it, and let it cook for 1 hour. If you want to remove some of the liquid, remove the cover, raise the heat, and cook for another 10–15 minutes until the sauce has thickened. Taste and take out the bay leaf and thyme sprigs.
4. Serve with green veg if you like.
Big-Batch Bolognese
Total Servings: 12
Total Calories per serving: 295cal
Preparation Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
INGREDIENTS
- 4 tbsp olive oil
- 6 smoked bacon rashers, chopped
- 4 onions, chopped
- 3 carrots, chopped
- 4 celery sticks, chopped
- 2 bay leaves
- 500g mushrooms, sliced
- 1½ kg lean minced beef
- 6 x 400g cans of diced tomatoes
- 6 tbsp tomato puree
- 8 garlic cloves, crushed
- 2 tbsp dried mixed herbs
- 4 tbsp red wine vinegar
- 1 tbsp sugar
- Parmesan to serve
INSTRUCTION
1. Heat the oil in a large saucepan. Cook the bacon, onions, carrots, and celery for 20 minutes on low heat until golden brown.
2. Add the garlic, herbs, bay leaf, and mushrooms, and cook for 2 minutes. On a high temperature, bring a large frying pan. Add enough ground beef to cover the pan, cook until browned, and then combine with the vegetables.
3. Continue cooking the ground beef in batches until it is gone. Add the tomato puree to the ground beef and vegetables. Rinse the cans with red wine, if available, or a small amount of water, and add them to the pan with the vinegar and sugar. Liberally season and bring to a simmer.
4. Simmer for one hour until tender and saucy. Serve with spaghetti and Parmesan cheese.