Recipes tagged with: beef

This is a two part recipe. Firstly the dry herb and spice mix that can be made ahead and kept in a jar ready for use. Then there's the 'fresh' element of garlic, lime and coriander that is added when you have your meat ready to marinade. This recipe will be enough for 2 whole pieces of flank, each one serving 3 or 4 people if used in fajitas.

Flank steak is often seen on a menu described as a bavette steak. This is not the cut to use if you don't 'do' rare. The flank has long muscle fibres and can be tough if overcooked, it's also very lean and best sliced thinly across the grain for optimum tenderness. Cook it on a very high heat for 2 or 3 minutes a side and then cover with foil and rest for 10 mins. I generally put mine in the oven after it has been turned off, so no heat, just warm surroundings.  .

Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.