Stokes Sauces: British Beef Week 23 - 30 April - any excuse for a British Burger

Wednesday 18 April 2018

British Beef Week 23 - 30 April - any excuse for a British Burger

The RABI British Beef Week

http://www.stokessauces.co.uk/product/mayonnaise/real-mayonnaise

This is organised by the Royal Agricultural Benevolent Institution, a charitable society whose role is to help families of all ages who are finding hardship in their commercial wellbeing and livelihoods.

There are two ways in which we can help. Firstly, we can donate to their worthy cause via this link - here.

Secondly, we can make sure the beef we buy is British - and buy more.

After all, what can't you do with beef to create wonderful meals.

Classic English Beef Burger

Celebrate St George's Day on 23rd April with a classic English burger - homemade and oh so tasty.

You'll need:

500 g of British Beef Mince
4 shallots, finely chopped
2 tbsp of Stokes Classic English Mustard
2 tbsp of Stokes Red Onion Marmalade
1 large egg yolk
25 g of bread crumbs

http://www.stokessauces.co.uk/product/relish-and-chutneys/red-onion-marmalade

Here's how:

Mix together the beef mince, shallots, English Mustard, Red Onion Marmalade, egg yolk and breadcrumbs until well combined. Divide into 4-6 equal portions and shape them into burgers.

Cover and chill the burgers in the fridge for at least 30 minutes. Heat a griddle pan until hot (or the BBQ!) and coat the burgers with oil. Cook for around 10-15 minutes, turning regularly, until cooked through.

Now, finish it off with a quality bun, mature cheddar cheese and a healthy spoon of Stokes Real Mayonnaise.

"I want Books and Babies and Beef stews"
Sylvia Plath

Sylvia's Beef Stew

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

Here's how:

Ask your butcher for enough cubed beef to make a casserole for four (or however many you are catering for). Tip the meat into a big bowl and coat it in flour with a little salt and ground pepper.

Fry a handful at a time in a casserole dish to brown, replacing each handful until all the meat has been browned and set aside. Add more oil to the dish and fry 1 sliced onion for five minutes.

While they are cooking, roughly chop 2 large carrots, 2 sticks of celery and 1 sweet red pepper. Pop them in the pan with 3 or 4 sprigs of fresh thyme, return the meat and cover with 450 ml of beef stock and a good glass of red wine.

To really boost the flavour - add some magic 'taste' - stir in 2 tbsps of Stokes Brown Sauce, the same of Stokes Bloody Mary Ketchup and 1 tbsp of Stokes Classic English Mustard. Bring to a very gentle simmer, cover and cook slowly on a very low heat for 1 1/2 hours.

Probably the best steak you've ever tasted...

Basting is is the most important part of the process explained here by Karla Lulli Music (yes really), food director at Bon Appétit.

https://www.bonappetit.com/test-kitchen/how-to/article/perfect-steak-recipe-video

Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat ensures a richer flavour and more sophisticated crust as the butter mixture and steak juices mingle. Once you've finished the butter bath, put the steak on the cutting board and let it rest for five to ten minutes. Watch the video here.