With the recent horse-meat scandal still fresh in everybody’s minds, it no surprise people are becoming more inclined to raise questions about the quality and source of the food they’re buying.
Luckily here in Britain we have a scheme in place which ensures the correct production standards are in place for our food. The Red Tractor Assurance was launched in 2,000 as a way of determining that the food Britton’s buy has been sourced and prepared ethically.
A group of female beef farmers have gotten together to create an event which highlights the need for quality beef, whilst also showcasing the versatility of the meat. Great British Beef week coincides with St. George’s Day, and will take place from 21st to 27th April. Throughout that time several big name shopping chains will promote their quality sourced beef with the Red Tractor Assurance sticker.
You too can celebrate Great British Beef Week by indulging yourself and trying one of these two succulent beef recipes in your oven.
Roast Beef with Red Wine Gravy
Perfect for a Sunday roast, or any special festive occasion, this dish is simple to do yet sensational to taste.
All you’ll need is:
- 2 or 3 ribs worth of British beef, boned
- 8 halved and peeled shallots
- 350ml red wine
- 300ml beef stock
- A few sprigs of thyme
- 1 tablespoon flour
- 2 teaspoons redcurrant jelly
- Some olive oil
Once you’ve got all your ingredients together it’s time to preheat your oven to 220oC (200oC for fan ovens) or set it to gas mark 7. Use your hob to heat up a large roasting tin and add the oil. Make sure the beef is seasoned and seared properly before adding the thyme and the shallots to the mix. Put everything in the oven to roast for 30 minutes.
After the half hour is up you’ll want to reduce the temperature to 160oC (140oC for fan ovens) or gas mark 3 but keep the beef cooking. The next step depends entirely on how you prefer your meat cooked. After 15 minutes the beef will be medium rare, and after 25 it will be well done. Make sure you keep an eye on Remove it from the tin and wrap it in foil to trap all the flavour. Leave it to sit for at least 45 minutes.
For the gravy, leave your roasting tin simmering on low heat on the hob along with all the other ingredients stirred in. Wait until the mixture has reduced by half before straining it into a jug. Serve on top of the delicious beef.
A very British take on an Italian classic, In order to make these mouth-watering meatballs you’ll need 1½lbs of minced beef and half a cup of grated parmesan.
You’ll also need:
- 1 egg
- A third of a cup of breadcrumbs
- A third of a cup of milk
- 1 teaspoon of garlic powder
- 1 teaspoon of ground black pepper.
You should also add one or two teaspoons of salt and oregano depending on your own personal tastes. Whilst you’re getting your ingredients ready you should preheat your oven to 180oC (160oC fan oven), gas mark 4.
Mix all your ingredients together in a large bowl and roll them out onto a baking tray into as many small meatballs as you can make. All that’s left to do now is bake them in the oven for 25 minutes until they are cooked all the way through, then take them out, let them cool for few seconds and enjoy.
Do you like the sound of these recipes and feel tempted to try these for yourself? Or do you have a special recipe of your own that you’d like to share? Visit our Facebook page today and let us know your favourite beef recipe.
Beef image from Wikimedia Commons
Sunday Roast from Wikimedia Commons
Italian Meatballs from Wikimedia Commons