Chilli con carne
June 11, 2013
I prefer to use chunks of braising steak to mince – it looks better and gives you something to chew on. Just make sure to brown the meat well first – this is very important – the deeper the colour, the better the flavour. It takes around two hours to cook, so I always make sure
Individual steak and Guinness pies with puff pastry lids
December 8, 2012
This is a winter-time household favourite. I prefer to use ramekins rather than a large pie dish as there’s less risk the pastry will become soggy.
Beef bourguignon
October 8, 2012
Traditional beef bourguignon is made with cubed braising steak. I use a whole brisket sometimes – it looks really good when sliced and makes a wonderful dinner party dish. It’s best prepared a day in advance so that the flavours develop overnight. Serves 6.