A memorable blend of tastes - and so easyINGREDIENTS: 700g Irish chuck steak
in large chunks Seasoned flour 3tbsp oil 1 onion, peeled and roughly chopped 150ml beef stock 150ml red wine Few sprigs thyme Salt and freshly-ground black pepper Roughly-chopped fresh parsley for decoration 1 small cauliflower, in florets 15g butter 15g flour 300ml milk 50g Irish Cheddar cheeseMETHOD: 1.
Ingredients: 700g/1/1/2lb grass-fed chuck steak
in large chunks; seasoned flour; 3 tbsp oil; 1 onion, peeled and roughly chopped; 150ml/1/4pt beef stock; 150ml/1/4pt red wine; few sprigs thyme; salt and freshly ground black pepper; roughly chopped fresh parsley for decoration; 1 small cauliflower, in florets; 15g/1/2oz Irish butter; 15g/1/2oz flour; 300ml/1/2pt milk; 50g/2oz Irish cheese Method: Toss steak in seasoned flour and reserve.
Ask your butcher to dice the chuck steak
into 3in pieces, or you could have them cut into small steaks across the grain of the meat.
Priscilla's recipe for Cumin-Crusted Beef Steaks with Orange Olive Relish is an eclectic fusion of cumin, oranges, Kalamata olives and chuck steak
that combine to create a colorful and fresh flavored dish your whole family will rave about.
1 - 2 lb chuck steak
in the piece (from a good local independent butcher, please)
For the filling: prime chuck steak
90g; water 35ml; Guinness 2 x 15ml; chopped onion 7g; gravy mix 5g; tomatoes 5g; roasted baby onions 15g and roasted thick cut flat mushrooms 15g.
Take 2tbsp olive oil, 1kg (2 lb 4oz) chuck steak
, cut into thin slices, 2 large leeks, 2 medium carrots, roughly chopped, 2 celery sticks, roughly chopped, 2 cloves of garlic, finely chopped, 250ml (8 fl oz) stout, 130ml (4 fl oz) beef stock, salt and pepper, 50g (2 oz) streaky bacon, diced, 100g (4 oz) wild mushrooms, roughly sliced, 1 large Spanish onion, finely chopped, 10g ( 1/2 oz) plain flour and chopped flat leaf parsley to garnish.
5kg Irish chuck steak
or Irish braising steak*, cut into 6-7cm chunks; 75g butter; 1 litre Irish stout; 300ml beef stock; the leaves from 3 large sprigs thyme; 4 fresh bay leaves; 4 tbsp Worcestershire sauce; 250g chestnut mushrooms, wiped clean and left whole; 250g field mushrooms, wiped clean and thickly sliced; salt and freshly ground black pepper Herby dumplings or mashed potatoes, to serve Method: Heat 2 tablespoons of oil in a large, flameproof casserole.
5kg chuck steak
or braising steak, cut into 6-7cm chunks; 75g butter; 1 litre stout; 300ml beef stock; leaves from 3 large sprigs thyme; 4 fresh bay leaves; 4 tbsp Worcestershire sauce; 250g chestnut mushrooms, wiped clean and left whole; 250g field mushrooms, wiped clean and thickly sliced; salt and freshly ground black pepper.
Recipe INGREDIENTS: 800g (1 3/4 1b) chuck steak
, diced; 25m1 (1 fl oz) red wine vinegar; 600ml (1 pint) red wine; 150ml (5 fl oz) water; 2 tblsp groundnut or other non-scented oil; 100 g (4oz) button mushrooms, washed and dried; 20 shallots, peeled; 1 dessertspoon plain flour; 1 bouquet garni; 5 black peppercorns, crushed, or 3 pinches freshly ground black pepper; 300g (11oz) beef tomatoes, skinned, quartered and seeded; 4 garlic cloves, peeled and halved; salt METHOD: Preheat the oven to 275F (140C) Gas 1.
The thin, marinated beef chuck steaks
rival the chicken breast in terms of versatility, convenience, ease and speed of preparation, according to Jennifer Kopff of Minnesota-based No Name Steaks.