Foodie Friday – Mamá Maggie’s Kitchen

Yes #FoodieFriday is back. I haven’t even looked at food blogs for what seem ages but while I was playing around on Pinterest I stumbled across http://inmamamaggieskitchen.com/

Lots of great recipes but having just been given a slow cooker I might give this Mexican Beef Stew a go. Normally I cook in a casserole on our wood burner top so it will be interesting to see what, if any, difference a slow cooker makes. Feel free to let me know any slow cooker ideas below!

Easy Melt-in-the-mouth Boeuf Bourguignon

When you have had a busy few weeks, there is nothing better than slow cooked comfort food to revive your senses. This boeuf bourguignon is ideal especially in chillier weather!
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Meal Planning 28/02/16

Another meal plan post as there was some great feedback and ideas on the last one

Today – Boeuf Bourguignon. I can’t believe I haven’t posted a recipe for this before so this will be coming soon – no Sunday roast today as the Other Half is working and won’t be home until later so this is an ideal thing to heat up for him, plus I saw some nice shin of beef when I went shopping

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Pot Roast Beef Brisket

Firstly, I completely failed to photograph this (must stop the Small Person playing on my phone and using all the battery!) but it was so delicious I wanted to write it up. Something I’ve failed at doing regularly recently but hopefully that particular corner has been turned and I’ll find some more time to devote to my blog again.

Ingredients

Joint of Beef Brisket (roughly 1.9kg)
Half bottle of red wine
300ml beef stock
3 carrots

The night before I chopped the carrots and put them in my stock pot along with the beef, stock and wine and let it marinade overnight. If you don’t have time to do this I don’t think it matters but I would recommend at least an hour or two if you can.

Pre-heat oven to Gas Mark 4 and then place the covered pot in the oven for about 3 hours.

It really was that easy. As this was Sunday dinner, I also made my Yorkshire pudding batter first thing in the morning so when the beef was taken out, I turned the oven up to Gas Mark 7 and roasted my potatoes, parsnips and cooked the Yorkshires. All the juices from the beef and wine made a great gravy, I removed the carrots with a slotted spoon and poured of the juices before adding them to a roux along with an extra splash of the red wine I’d opened to accompany the meal.

Normally I like my beef rare, but slow cooked like this the joint was fall apart tender, still with plenty of moisture and really, really tasty. Definitely one that will stay on the roast dinner rotation!

 

Slow cooked beef cheek stew

Due to real life being both difficult and hectic at the moment, I am guilty of neglecting my blog at the minute so I apologise for that now.

Hectic and difficult mean only one thing for me, slow cooked comfort food and what better than beef stew? Beef stew made from ox cheek in lots of red wine!

Ingredients

2 Beef cheeks
1 bottle of red wine
3 garlic cloves
3 carrots
1 onion
Pancetta
Handful of sliced mushrooms
Tinned tomatoes
First of all marinade the cheeks in 300ml of the red wine with chopped garlic cloves, if you have any thyme this would also be a good addition as is a healthy dose of cracked black pepper. I left mine overnight but anything from an hour upwards will be fine.

Dice your carrots and finely slice the onion and then fry of in a little butter or oil until softened, then add the bacon and mushroom. At this point you can fry the cheeks to brown them but I never find this a vital step. Add the meat and marinade and bring to the boil, stir well, add the tin of tomatoes and enough wine to cover and then cook on a low heat for 6-8 hours. You can probably use a slow cooker but I cook mine in a stock pot on top of the woodburner. In the end it cooked for 10 hours but as it is not a fierce heat that was fine, alternatively you can cook for 3-4 hours on a low gas in the oven but you will need to check it doesn’t dry out.
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Serve with creamy mash. Fairly quick to prepare, the slow cooking takes out all the headache and you end up with a meltingly tender mouthful of gorgeousness. If you are frightened of cooking beef cheeks, there really is no need, they make the richest stew and all they really need is a lot of time. The fat adds to the flavour but if they are very fatty you can ask your butcher to trim, or do it yourself at home.
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