Recipes

RECIPE INGREDIENTS
1 3/4 pounds tenderloin (rump roast), about 2 1/4 inches in diameter, tied with string
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns in brine
1 teaspoon coarse sea salt
1 teaspoon dried thyme leaves
1/2 teaspoon peanut oil
Other necessary recipes:
Mashed Potatoes

Roast Beef in Pepper Crust Recipe at Cooking.com
DIRECTIONS
Allow the meat to stand at room temperature for 1 hour before you cook it. Preheat the oven to 475 degrees F. Place a cast-iron or porcelain baking dish or roasting pan large enough for the roast in the oven to preheat.

Combine the 3 types of peppercorns with the coarse salt in a mortar. Grind together, and add the thyme; mix well. Pat the roast dry and brush it with the oil. Season evenly with the ground herbs and spices.

Place a rack in the baking dish so that the meat will be exposed to heat on all sides. Place the meat o n the rack and cook for 30 minutes. Turn off the oven and let the roast rest in the oven for another 10 minutes without opening the oven door.

TO SERVE:
Slice the roast 1/2 inch thick, the slices will be cooked pink throughout. Arrange on a warm plate and serve with Mashed Potatoes garnished with thyme.

RECIPE INGREDIENTS
2 1/2 to 3 pounds rump, chuck, eye of round, or shoulder roast
3 cloves garlic, slivered
1 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
3 medium onions, peeled and thinly sliced
14 1/2-ounce can whole tomatoes, chopped, all juices reserved
Salt and freshly ground black pepper

Marinated Beef Pot Roast Recipe at Cooking.com
DIRECTIONS
Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. In a large ceramic dish or bowl, or in a zip-top bag, combine the vinegar and rosemary. Add the meat and turn to coat completely. Cover and refrigerate overnight.

Heat the oven to 350 degrees F. Spread the sliced onions in a large casserole or small roasting pan. Nestle the meat into the onions and pour in the remaining marinade. Season the meat with salt and pepper. Add the tomatoes and juice. Cover the pot or pan tightly with a lid or aluminum foil. Cook the beef until it is easily pierced with a fork and its juices run clear, 3 to 3 1/2 hours.

RECIPE INGREDIENTS
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 carrot, peeled, finely chopped
2 cloves garlic, minced
2 lb lean ground beef
1 1/2 cups fresh bread crumbs
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup finely chopped fresh parsley
1 tablespoon worcestershire sauce
2/3 cup catsup
1/2 cup tomato sauce, plus tomato sauce for serving, optional

Old-fashioned Meat Loaf Recipe at Cooking.com
DIRECTIONS
Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Sauté until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool.

Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan. Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry.

Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides and instant meat thermometer inserted into center of loaf registers 150°F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes.

Cut the meat loaf into thick slices. Using a spatula, transfer slices to warmed plates. Serve warm or cold, accompanied with more tomato sauce, if desired.

RECIPE INGREDIENTS
For Bouquet Garni:
2 large green leek leaves (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel
For Stew:
3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine or orange

Slow-Cooked Provençal Beef Stew Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 250°F.

To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.

Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.

Ingredients

300g mince
1 small onion, finely chopped
400g can of baked beans
400g can of chopped tomatoes
1/2 pint of beef stock
100g pasta (any type)
Splashing of worcester sauce
Salt and Pepper

Method

Cook the mince until brown with the onion and a little olive oil.
Then just add everything else!
Cook for 40 minutes in the oven in a pot at gas mark 4/5
Make sure to stir it occassionally

Serves around 3/4 people with something else, or 2 people as a full meal.