BBQ BRISKET OF BEEF

This is the tastiest ‘barbecue’ beef ever, and you don’t need summer weather or charcoal to make it.  The recipe is American (land of the best barbecue!) so ‘cups’ are used, rather than weights for measuring.  Just use a small mug, it works out the same. 

2 tbsp oil
5 lb highland Brisket
2 onions
2 green peppers, chopped
3 stalks celery, chopped
2 cloves garlic
1 cup ketchup
2 tins chopped tomatoes
¼ cup vinegar
½ cup brown sugar
1 tsp chilli powder
½  tsp dry basil
½ tsp cinnamon
½ tsp salt

Heat oil in oven proof pot.   Add meat and brown on all sides.  Remove and set aside.  Reduce heat.  Add onions, green peppers, celery, and garlic.  Cook until onions are limp.  Add ketchup, tomatoes, vinegar, brown sugar and chilli powder.  Stir in basil, oregano, cinnamon and salt.  Simmer 10 minutes, uncovered.  Return meat to pan and spoon sauce over it.  Cover and bake for 3½ hours in a   moderate oven 160 degrees.  Cool and refrigerate overnight.  Before serving, spoon off fat and slice thin.  Return meat to pan and layer with the sauce.  Cover and heat for 55 minutes at  180 degrees

 

 

 

MEXICAN-IN-A-KILT BEEF SALAD

This is another recipe from the States, a version of a Taco Salad.  It is so good, quite quick to throw together.  Healthy ingredients too, but that’s not why we all like it so much!

1 lb highland mince
1 tin red kidney beans, drained
1 packet taco seasoning mix (available in all supermarkets)
1 onion
4 ripe tomatoes
1 head of crispy lettuce
4 oz cheddar cheese, grated
2 large avocados
3 oz oil and vinegar dressing
Some finely sliced red onion rings
Bag of tortilla chips
Tomato and avocado to garnish

Brown the mince and onions.  Add kidney beans, taco mix and simmer 10 minutes.  Chop tomatoes and lettuce.  Toss with the cheddar cheese and dressing.  Add sliced avocado.  Add hot beef mixture to salad.  Decorate with avocado, red onion and tomato.  Serve immediately with tortilla chips.

HIGHLAND BEEF, ALE AND CARROT PIE

HIGHLAND POT ROAST

BBQ BRISKET OF BEEF

MEXICAN-IN-A-KILT BEEF SALAD

This is a recipe from James Martin’s ‘Saturday Kitchen’ on the BBC.  It is so good and easy to prepare.  I just use my Highland stewing steak.

Ingredients:

75g/3 oz plain flour
Salt and pepper
750g/1 1/2 lb stewing steak (cut in cubes)
2 Tbsp oil
2 shallots, chopped
125g/4 ½ oz baby onions, peeled
400g/14 oz carrots, cut in large pieces
4 sprigs fresh thyme
3 bay leaves
4 Tbsp tomato puree
300ml/10 fl oz ale
300ml/10 fl oz hot beef stock
500g/1 lb 2 oz ready-made puff pastry, rolled to ½ in thickness
1 free-range egg, beaten
Steamed vegetables of your choice, to serve

Method:

1. Preheat the oven to 170C/325F/Gas 3.
2. Sprinkle the flour onto a plate and season well with salt and pepper.  Dredge the steak pieces in the flour.
3. Heat an ovenproof casserole dish over high heat, add the steak pieces in batches and fry 3-4 minutes until browned on all sides.  Remove and transfer to a warm plate. 
4. Add the shallots, onions and carrots to the emptied casserole and fry 2-3 minutes until just softened.
5. Add the thyme, bay leaves and tomato puree and stir to combine.
6. Add the ale and stir well, scraping any sediment up from the bottom using a wooden spoon.
7. Return the browned meat to the casserole, add the hot stock and bring to the boil.
8. Transfer the dish to the oven and cook for 1 ½ hours, or until beef is tender and gravy has thickened.  Remove from oven and cool slightly.
9. Increase oven heat to 220C/425F/Gas 7.
10. Put the mixture into a pie dish.  (or you can make 4 small pies)
11. Brush a bit of water around the edge of the pie dish, place the pastry on top and press the edges to seal the pastry to the dish.
12. Brush with a little beaten egg, then cook in the oven for 20 minutes, or until pastry is pale golden-brown and has risen.
13. Serve with a steamed vegetable.

I love this pot roast, as I have an Aga.  I can prepare the beef in the morning and just let it cook all day in the simmering oven.  Put a regular oven on very low heat and let it cook the same way.

Ingredients:

One 1 ½ kilo Pot Roast – I use plate or silverside or any cheaper cut
Salt, pepper, garlic crushed
4 Tbsp oil
2 onions, thinly sliced
3 bay leaves
Beef stock
Two tins Batchelor’s condensed cream of mushroom soup (available in Morrison’s)
½ cup white wine

Method:

Rub meat with salt, pepper and garlic. 
In moderately hot ovenproof casserole pot, brown on all sides in the oil.
Add remaining ingredients.  Cover and cook very slowly, about eight hours.
My family like it served with egg noodles and a green veggie.