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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!   


Rib of Beef with Crispy Spuds, Gravy and Spring Cabbage

The perfect celebratory roast.

 

Serves 8

Prep time: 30 minutes

Cooking time: 2 hours

 

Ingredients

2kg rolled rib of beef (or a 4kg rib of beef on the bone)

About 16 potatoes depending on their size, peeled and cut into the same size (about the size of a large egg)

2 Spring cabbages finely sliced in rounds and rinsed under water

2 level tablespoons flour

Glass of red wine

Stock

 

Method

  • Take meat out of the fridge to bring up to room tempertaure and preheat the oven to 230 degrees C / fan 210 degrees C.
  • Put potatoes on to boil in a pan of cold salted water. Once boiled, parboil for 10 minutes. Drain and shake vigourously in the pan with the lid on to roughen up the edges. Then leave to air dry on a cooling rack.
  • Rub the joint of Dexter all over with rapeseed oil or similar and season with salt and pepper. Place the meat in a roasting tin and sear in the oven for 30 minutes. 
  • After 30 minutes turn the temperture down to 160 degrees C / fan 140 degrees C . I love my beef rare so I cook it for a further 9 minutes per 500g but if you like it medium, cook it for 11 minutes per 500g.
  • An hour before you want to eat, put some beef dripping, duck fat or rapeseed oil in a roasting pan and heat in a hot oven until smoking. Then add your potatoes and toss in the hot fat and roast for 45 minutes to an hour at 210 degrees C / fan 190 degrees C turning half way through.
  • I use a thermometer to ensure my beef is rare each time and reduce stress! Those who like it rare, take it out of the oven once the internal temperature is about 48 degrees C. For medium, leave it until it reaches 60 degrees C.
  •  Leave the meat to rest on a board for 30 minutes, covered with tin foil. 
  • Put cabbage in a saucepan and add a tablespoon of butter and salt and pepper. Put lid on and cook over a medium heat for 5 to 10 minutes until cooked, shaking or stirring a few times to make sure it doesnt burn. This is the easiest and tastiest way to cook all types of cabbage. The very little water it was rinsed in and shaken off, is enough to steam it without making it at all watery, and it sizzles in the butter at the same time. Keep warm in the pan with the lid on while you make the gravy.
  • To make the gravy, add the flour to the fat and juices left in the meat pan and using a whisk or wooden spoon, stir it in well. Add the wine and contine to stir or whisk ensuring their are no lumps. Add vegetable or beef stock bit by bit, stirring well ensuring you get rid of all the lumps before adding more liquid. Contine until you reach a desired consistency. I quite like mine the consistency of single cream. Season to taste and stir in a dollop of dijon mustard for added flavour. Serve a warmed jug.
  • Slice beef thinly and serve on warm plates (an absolute must!!) with the potatoes, cabbage and gravy. Horseradish or mustard on the side optional, plenty of red when a necessity!

 


Beef Massaman Curry

This rich and mellow curry is courtesy of Simply Nigella. A good one for all the family as it is relatively mild.

 

Serves 6

Prep time: 15 minutes

Cooking time: 2.5 hours

 

Ingredients

2½ teaspoons tamarind paste

25g palm sugar or soft light brown sugar

500ml hot water, from a recently boiled kettle

1 x 400ml can coconut milk

½ cup (125ml/140g) massaman curry paste, or to taste

1 teaspoon sea salt flakes

1kg beef shin off the bone, cut into 4-5cm cubes

750g waxy potatoes, peeled

small bunch Thai basil or coriander, to serve

 

Method

● Preheat the oven to 170C/ gas mark 3. Put the tamarind paste and the sugar in a measuring jug and add boiling water to the 250ml mark. Stir with a fork to help dissolve the paste and sugar.

● In a large, heavy-based pan or casserole that has a tight-fitting lid – I use one of 24cm diameter – spoon in the cream from the top of the coconut can. Add the curry paste and then heat, stirring every now and again, until bubbling (some of the oil may separate out at this stage, but that’s fine). Add the contents of the jug – with its water, tamarind and sugar – and the rest of the coconut milk, along with the salt, and stir to combine, before adding the beef. Stir well, and let it come to a bubble. As soon as it does, clamp on the lid, turn off the heat and transfer to the oven to cook for 2 hours.

● Once it’s out of the oven, leave to cool, then refrigerate for at least 1 day, or up to 3 days, to allow the beef to get tender and the flavours in the sauce to develop.

● About half an hour before you want to eat, preheat the oven to 200C/gas mark 6, and cut the potatoes into similar-sized chunks as the beef, then add them to the pot of curry. Place on the hob, add 250ml of boiling water and bring to a bubble, then clamp on the lid and transfer to the oven for 30 minutes, or until the stew is bubbling and hot and the potatoes are tender. Sprinkle with some shredded Thai basil leaves, should you be able to get hold of them, or scatter with chopped coriander, and bring to the table immediately.

MAKE AHEAD NOTE

Cook curry for 2 hours as per recipe, above, then cool, cover and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days.

FREEZE NOTE

Freeze cooled curry in an airtight container for up to 3 months, defrost overnight in fridge before reheating as per recipe, above.

 


Keema Pie

I think mince is such a versatile cut of meat. If you are looking for something a bit different from the usual bolognese, cottage pie and lasagne, then this is a really tasty and easy recipe for all the family.

 

Serves 4-6

Prep time: 30 minutes

Cooking time: 20 minutes

 

Ingredients

1kg sweet potatoes

4 tbsp soured cream

Handful chopped chives

1 tbsp rapeseed oil

1 onion, chopped

2 garlic gloves, chopped

1 red chilli, deseeded and chopped

Thumb of fresh ginger, chopped

1 tsp of toasted cumin seeds

1 tbsp tomato puree

500g Dexter beef mince

2 tbsp Madras curry paste

150ml chicken or vegetable stock

200g frozen garden peas

 

Method

1.       Make the mash. Cook the sweet potatoes in a pan of salted boiling water for 15 minutes, until tender. Drain well, mash with the soured cream, seasoning and chives.

2.       While waiting for the potatoes to cook, heat the oil in a large frying pan over a medium heat. Add the onion, garlic, chilli and ginger and cook, stirring occasionally, for 6-8 minutes, until golden. Add the cumin seeds, cook for 1 minute, then stir in the tomato puree, mince and curry paste and cook for 5 minutes. Add the stock and simmer for 10 minutes.

3.       Preheat the oven to 200°C/fan 180°C/gas 6. Stir the peas and lime juice into the keema mix and season. Spoon into an ovenproof dish and top with the mash, roughing it up slightly with a fork.

4.       Bake for 20 minutes, until the top is lightly browned.

5.       Delicious with mango chutney on the side

 


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.