Mary Berry Shin Beef Food

MARY BERRY'S BEEF BOURGIGNON

Steps:

• Preheat the oven to 160C/gas mark 3. Place the oil in a flameproof casserole over a high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to the plate.
• Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown. In a separate wide based pan, pour in the wine and boil to reduce by half.
• Sprinkle the flour over the onion mixture and then pour over the reduced wine, the brandy, and half the stock. Stir until combined and thickened, and bring to the boil.
• Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme. Bring to the boil, cover with a lid and transfer to the preheated oven for about 1 1/2 - 2 hours.
• When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with the butter for about 2 minutes.
• Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender. Sprinkle with parsley and serve hot from the oven.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
• Take the haddock from the pan and remove the skin and bones.
• Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
• Add the milk to the fish stock and bring back to the boil.
• Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• Add the fish and reheat.
• Check for seasoning.
• Just before serving, add the butter in small pieces so that it runs through the soup.
• Serve with chopped parsley on top, accompanied by triangles of toast.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

SHIN OF BEEF

Steps:

• Pre heat your oven to 140c
• Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in.
• Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating
• Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
• The beef should be melt in the mouth tender by now take out and leave to rest. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg.
• use your local butcher get to know them and ask about the meat and how to cook it they are brilliant and you ll enjoy it more better than saying i got it from the supermarket, our butcher march quality meat is the best ive ever used very friendly and helpful.