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Laura's Dexter Recipes

We hope that these recipes help you with ideas for cooking with our sustainably farmed Dexter Beef and that once you have tried out the following few recipes you will sign up to our newsletter to receive more updates, offers and tips from us.  Enjoy!   


Reverse Seared Dexter Flat Iron Steak, with Braised Little Gems & Peas

I have taken inspiration for this recipe from the extremely talented Edible Flower. They did a reverse sear with a piece of our bavette and I thought it would also work well for our flat iron. I have paired it with a warm salad and it would be delicious with some chips or fried potatoes on the side too.

In reverse searing, the meat is roasted on a rack in the oven first, then finished in a very hot pan. Cooking your steak in the oven first, dries the outside of the steak (a good thing) while slowly cooking the inside and keeping it tender. Also, when the surface of the steak is dry, it will then sear faster and more efficiently in a hot pan, forming that ideal crust.

This is not a quick way to cook a steak, but it is worth the effort and it is a good dish to impress someone with over Christmas!

 

Serves 2

Prep time: 10 mins

Cooking time: 30 minutes

 

Ingredients

1 Flat iron

Sea Salt

2 shallots

2 little gems

170g petit pois

100ml white wine

100ml chicken stock

2 tbsp single cream or crème fraiche

Salt & pepper

 

Method

An hour before cooking, take your steak out of the fridge and it’s wrapper and place on a wire rack to bring up to room temperature and season well with salt.

Pre-heat your oven to 120°C.

Put your wire rack, with the steaks, onto a baking sheet and roast in the oven until the internal temperature is 40°C for rare or 45°C for medium rare. This may take 20 to 30 minutes and will depend on the thickness of your steak, so a decent thermometer is essential.

While the steaks are in the oven, heat a griddle pan (you can use this pan again for the steaks), slice the little gems in half and put a bit of olive oil on the cut side. Place flat side down on the griddle for 1 minute or until slightly charred. Remove from heat and set aside.

In another frying pan, chop the shallots and cook in a knob of butter for about 7 minutes until soft. Add the charred little gems and white wine and cook on a med-high heat for 1 minute. Add the chicken stock and simmer for a further 7 minutes, then add the peas and cook on a medium heat for 2 more minutes. Remove from the heat and stir in the cream. Season to taste.

Heat some rapeseed oil or similar in a cast iron pan (I like a griddle pan) until it is smoking hot. Add steaks and sear for one minute on each side.

With reverse searing you don’t need to rest the meat as the resting has been done while slow cooking it.


Slow Cooked Asian Shin of Dexter Beef

This is a really tasty dish perfect for entertaining friends during the colder months. Very easy to make and your guests will be really impressed!  Alternatively you can use Jacobs Ladder or short ribs.  I like to serve it up with rice and leafy green veg.

Serves 4
Prep time: 10 mins + 1 hr marinade time
Cooking time: 3+ hrs

 

Ingredients

1.8kg Dexter Beef Shin
120g mushrooms, sliced in half
3 x fat cloves of garlic
A thumb length of ginger / 1 tsp of ground ginger
1tsp x Chinese 5 Spice
80ml of sweet or dry sherry, or rice wine
120ml soy sauce
120ml water
1 tbsp dark brown sugar
2 tsp corn flour


Method

  1.   Peel & chop the garlic, peel & slice the ginger into rounds.  Mix with the 5 spice, sherry, soy sauce, water and sugar and pour over the beef.
  2.  Cover with cling film & leave for 1 hr minimum, or in the fridge overnight.
  3.   Preheat the oven to 150c / 130c fan / gas mark 2
  4.   Remove from the fridge & put into an ovenproof dish, place on the hob & bring to a simmer for 5 mins.
  5.   Remove from the hob & cover tightly with foil or a tight-fitting lid.  Cook in the oven for 3 hrs, or longer if necessary, and until the meat is tender
      and just falling of the bone - check every 30 mins after 2hrs.
  6.   Remove the shin from the oven & separate from the juices. Turn off the oven & cover the shin, keeping them in the warm oven whilst you make the      sauce.
  7.   Pour the cooking juices through a sieve & put back into the ovenproof dish.  Add 2 tablespoons of water to the corn flour to make a runny paste 
      and add to the sauce/juices, along with the mushrooms.
  8.   Simmer gently for 5 minutes on the hob, over a low heat, allowing it to thicken.
  9.   Season to taste.
  10.   Pour the sauce over the warm beef. Serve with rice & any green veg. 

 

 

 

Farmageddon Porter Dexter Beef Stew

Served on toasted herbed barley, this is a great comforting dish for the winter.  I love using the pearl barley as a different accompaniment to mashed potato, and reccomend going heavy on the herbs for your barley as this adds another layer of flavour.

 

Serves 6-8
Prep time: 20 minutes
Cooking time: 1 hour

 

Ingredients

1l beef stock
1 tbsp Worcestershire sauce
400g pearl barley
2l vegetable stock
2 bay leaves
4 springs fresh thyme,
1 sprig of fresh rosemary, chopped
2 tbs olive oil, divided
salt and pepper
1kg cubed stewing beef
2 leeks, sliced
2 cloves of garlic, crushed
5 carrots, chopped
250g mushrooms, chopped
3 parsnips, chopped
500ml bottle of Farmageddon Porter


Method

  1.  In a large Le Creuset like saucepan, heat 1 good glug of rapeseed oil.
  2.  Add beef with salt and pepper to hot oil and sear undisturbed for about 5 minutes until a nice brown crust has formed.
  3.  Remove beef from saucepan and add leeks, garlic and mushrooms and cook until softened, about 4 minutes, stirring occasionally.
  4.  Now add the Porter and scrape the bottom of the saucepan to get all the dark crunchy bits.
  5.  Add parsnips, carrots, Worcestershire sauce, and bay leaves. Stir to combine.
  6.  Add beef, beef stock and an additional seasoning of salt and pepper. Stir to combine, bring to the boil and reduce heat to a simmer.
  7.  Simmer, covered for 1 hour or until beef is tender.
  8.  While the beef is cooking heat 1 tbsp of oil in a pan and toast the barley for 1 minute
  9.  Add the stock and simmer for 20-30 minutes until the barley is al dente.
  10.  Remove from heat, mix in 1 tbsp olive oil, salt and pepper to taste, and the thyme and rosemary.
  11.  To serve, top the warm herbed barley with the beef stew.

 

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Reverse Seared Dexter Flat Iron Steak, with Braised Little Gems & Peas

I have taken inspiration for this recipe from the extremely talented Edible Flower. They did a reverse sear with a piece of our bavette and I thought it would also work well for our flat iron. I have paired it with a warm salad and it would be delicious with some chips or fried potatoes on the side too.

In reverse searing, the meat is roasted on a rack in the oven first, then finished in a very hot pan. Cooking your steak in the oven first, dries the outside of the steak (a good thing) while slowly cooking the inside and keeping it tender. Also, when the surface of the steak is dry, it will then sear faster and more efficiently in a hot pan, forming that ideal crust.

This is not a quick way to cook a steak, but it is worth the effort and it is a good dish to impress someone with over Christmas!

 

Serves 2

Prep time: 10 mins

Cooking time: 30 minutes

 

Ingredients

1 Flat iron

Sea Salt

2 shallots

2 little gems

170g petit pois

100ml white wine

100ml chicken stock

2 tbsp single cream or crème fraiche

Salt & pepper

 

Method

An hour before cooking, take your steak out of the fridge and it’s wrapper and place on a wire rack to bring up to room temperature and season well with salt.

Pre-heat your oven to 120°C.

Put your wire rack, with the steaks, onto a baking sheet and roast in the oven until the internal temperature is 40°C for rare or 45°C for medium rare. This may take 20 to 30 minutes and will depend on the thickness of your steak, so a decent thermometer is essential.

While the steaks are in the oven, heat a griddle pan (you can use this pan again for the steaks), slice the little gems in half and put a bit of olive oil on the cut side. Place flat side down on the griddle for 1 minute or until slightly charred. Remove from heat and set aside.

In another frying pan, chop the shallots and cook in a knob of butter for about 7 minutes until soft. Add the charred little gems and white wine and cook on a med-high heat for 1 minute. Add the chicken stock and simmer for a further 7 minutes, then add the peas and cook on a medium heat for 2 more minutes. Remove from the heat and stir in the cream. Season to taste.

Heat some rapeseed oil or similar in a cast iron pan (I like a griddle pan) until it is smoking hot. Add steaks and sear for one minute on each side.

With reverse searing you don’t need to rest the meat as the resting has been done while slow cooking it.