Stokes Sauces: Great British Beef Week

Ladies in Beef

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Great British Beef Week 2019 returns 1st to 7th April, to champion quality home-produced beef as part of a balanced, healthy global diet.

In its ninth year and at such a significant time for world trade of British beef, 'Ladies in Beef' is calling for farmers, producers and beef lovers to join the celebration and help increase the global love for quality British beef.

The week’s key themes will celebrate the fact that beef forms part of the most popular dishes loved around the world and at home.

It will also help educate consumers about the environmental and nutritional benefits of beef as part of their diet.

We join the celebrations with three global classics, using British Beef.

Best of British Beef
...in not so British recipes

Beef Bourguignon

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

You'll need:

1.25 kg of braising steak
2 bottles of red wine
1 tbsp of chopped thyme leaves
4 or 5 carrots cut into large slices
2 onions, sliced
2 bay leaves
3 tbsp of flour
3 tbsp of Stokes Tomato Ketchup
1 tbsp of Stokes Brown Sauce
250 g of bacon lardons
250 g of small shallots, peeled
250 g of small button mushrooms

Here's how:

Pre-heat the oven to 200°C/gas mark 7. Cut the meat into large chunks and fry them in batches to brown thoroughly and set aside. In a large casserole dish, fry the onion, carrots and thyme. When the onions have softened, stir in the flower, the ketchup and the brown sauce. Add the meat and bay leaves then pour in the wine to cover the contents, just.

[TIP: Drink any remaining wine immediately!]

Bring the liquid up to a gentle simmer then cover and transfer the casserole dish to the oven for 2 hours.

In a separate pan fry the onions and lardons in a knob of butter for 8 minutes then add the mushrooms for a further 3 or 4 minutes. Stir all of this into the casserole and serve with a good scattering of chopped parsley.

Beef Stroganoff

You'll need:

400 g of beef rump
300 g of baby button mushrooms
400 g of papparadelle pasta
2 diced shallots
2 tbsp of flour
300 ml of beef stock
2 tbsp of Stokes Dijon Mustard
3 tbsp of Stokes Tomato Ketchup (or Bloody Mary Ketchup)
4 tbsp of crème fraîche

Here's how:

Cut the beef into very thin strips and brown well in batches then set it aside. Soften the shallots in oil then add the mustard, crème fraîche and ketchup, stir in the flour and return the meat to the pan.

Add the mushrooms and stir in the stock. Simmer and reduce the creamy stock. Cook the pasta to the packet's instructions and serve with the stroganoff and a scattering of chopped parsley.

Massaman Beef Curry

You'll need:

600 g of beef stewing steak
400 g of new potatoes, cut in half
1 chopped onion
400 ml (1 tin) of coconut milk
75 g of unsalted peanuts
4 tbsp of Massaman curry paste
2 tbsp of Stokes Chilli Ketchup
2 tbsp of Stokes Brown Sauce
1 cinnamon stick
1 tbsp of tamarind paste
1 tbsp of soft brown sugar
1 tbsp of nam pla (fish sauce)

Here's how:

Cut the beef into chunks and pre-heat the oven to 180°C/gas mark 5.

Toast the peanuts on a baking tray for 5 minutes and set aside to cool. In a little oil, fry the Massam curry paste then stir in the beef. Coat the meat well in the paste then add the milk plus half a tin of water.

Add half of the nuts and everything else, combining the contents well before covering and putting it in the oven for 2 hours.

To serve, add the remaining nuts, some chopped coriander and thin slices of red chilli. Served with a light jasmine rice, this is a delicious classic.

Spring forward with Stokes