Cooking guidelines for cuts of beef in our boxes:
Topside & Top Rump Joints – prime, lean cuts from the hindleg, ideal for roasting:
20 minutes at 230°C then reduce to 180°C and cook for 15 minutes per 500g (rare). Add 15 minutes to the total cooking time for medium rare, or 30 minutes for well done.
Silverside – a leaner joint than topside. Can also be roasted, best at slightly lower temperatures for a longer cooking time, to ensure it is tender without drying out. Even better in a pot roast.
Rib – makes a fabulous roast, cooked on the bone until tender - cooking times similar to topside.
Slow Roast Joints – These boned and rolled cuts are ideal for slow roast, or pot-roasting. (see below) The fat contained in these cuts is essential, as it melts during cooking, basting the meat, and resulting in the some of the most tasty joints.
Brisket – Another slow roast cut. The high fat content will melt away during cooking, leaving a smaller portion size, but full of flavour! Cooked long & slow enough, this is the equivalent of pulled pork. See recipe suggestion below.
Rump & Sirloin Steaks – prime cuts, suitable for grilling, frying or BBQ cooking.
Braising Steaks – cut from the shoulder, these require slower cooking - ideal for casseroles & stews.
Diced beef – use for slow cooked stews and casseroles. Try the Indonesian Beef Curry recipe below.
Mince – perfect for bolognaise, lasagne, chillis.
Pot Roast Beef
This will work with any of the joints in your box, but is especially good for the slow roast joints and rolled brisket:
Rolled brisket/slow roast joint 500ml beer or stock
5 medium carrots, chopped 2 tsp Worcestershire sauce
5 large potatoes, cut into chunks 1 tbsp tomato puree
2 medium onions, sliced 1 tsp mixed herbs
Preheat the oven to 140C.
Heat some oil in a frying pan and when hot, brown the joint all over. Remove from the pan and place aside.
Reduce the heat and add the carrots, onions and potatoes to the frying pan. Cook gently for 5-10 minutes.
Place the beef joint in the centre of an oven proof dish. Arrange the vegetables around the joint, then pour in the stock or beer. Add the Worcestershire sauce, tomato puree, mixed herbs. Season with salt and pepper. Cover with foil and a tight fitting lid.
Place in the oven and cook for 3-4 hours, until tender.
1. Put the spices and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
2. Once cooled, add the spices to a pestle and mortar and crush to a powder.
3. Add the sugar, smoked paprika and cayenne pepper and mix together.
4. Undo the string and lay the beef out flat. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up again and tie securely. Cover with cling film and place in the fridge overnight.
5. The next day, preheat the oven to 160C/325F. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.
6. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
7. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce.
8. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.
9. Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.
10. Serve the pulled beef in rolls to make the ultimate beef sandwich.
For the brisket:
For the barbecue sauce
Pulled Beef Brisket – the Ultimate Beef Sandwich.
This takes a while, as the spice rub needs to be applied the day before cooking, but is well worth the wait! Serve as a beef sandwich, in rolls, with salad or coleslaw.
Indonesian Beef Curry
Serves 4. Cooking time 1 hour 40 minutes
750g diced beef 1 tsp ground cinnamon
3 spring onions, chopped ½ tsp shrimp paste or fish sauce
2 garlic cloves, chopped 300ml water
2 fresh red chillis, chopped 300ml coconut milk
2cm piece root ginger, grated 4 tbsps coconut cream
1 tsp ground cumin 2 tbsps freshly chopped coriander, to serve
Heat the oil in a wok or large frying pan over a medium heat. Add the spring onions, garlic, chillis and ginger. Cook, stirring, for 3 minutes.
Add the beef and stir-fry over a high heat for 5 minutes, until the beef is browned.
Add the cumin, cinnamon, shrimp paste/fish sauce, water and coconut milk. Bring to the boil, then reduce the heat, cover, and simmer gently for 1 hour.
Stir in the coconut cream and simmer for another 30 minutes, until almost all the liquid has been absorbed.
Serve with rice, with the fresh coriander sprinkled on top.
Turkey Recipe Ideas
Leftover turkey? There's nothing better! In fact, we'd even suggest that it's worth ordering a larger turkey, just to make sure you have some.......
Aside from the turkey sandwiches on boxing day, here are some more fabulous ideas to make the most of this delicious seasonal treat:
Leftover cooked turkey freezes very well.
We slice ours, layer it into an ovenproof dish, and pour over any remaining roasting juice or gravy. Cover with a lid or clingfilm, and freeze.
When you fancy an easy roast dinner, take the dish of frozen turkey out of the freezer and defrost in the fridge overnight.
Pop it in the oven at 180 C for around 30-40 minutes, until thoroughly heated.
Add your favourite veg!
Leftover cooked turkey – approx 500g
3 tbsp mayonnaise
1-2 tsp mild curry powder
1 handful sultanas
Chop the turkey into bite-sized pieces.
Place in a bowl with all the other ingredients and mix well.
Serve with baked potatoes, or use as a sandwich filling.
Turkey and Leek Pie
Leftover cooked turkey - approx 500g, chopped into bite sized pieces
200ml leftover roasting juices (or stock)
3 medium leeks, sliced
3 medium carrots, chopped
1 tsp dried thyme
2 tbsp plain flour
1 glass white wine
250g ready made puff pastry
Melt some butter in a saucepan and add the leeks, carrots and thyme. Soften for 10-15 minute. Turn up the heat. Add the flour and stir until absorbed. Add the wine and allow to reduce for a few minutes before adding the stock and turkey. Season to taste.
Transfer the mixture into a pie dish.
Preheat the oven to 220°C/gas mark 6
Roll out the pastry and place on top of the dish. Score the surface of the pastry in a criss-cross pattern using a knife.
For a nice golden finish, brush over the pastry with melted butter or beaten egg.
Bake in the oven for 30-40 minutes, until golden on top.
We are still working on this page - lamb and pork recipes coming soon. If you have tried and tested recipes which you would like to share, we'd love to hear from you!