Recipes

Recipes for grass fed beef

Simple, generous recipes for making the most of slow cooks, mince, steaks and seasonal cuts from the farm.

Shin in red wine

A rich autumn and winter stew made for slow cooking. Beef shin melts down over time to create tender meat and a silky, deeply flavoured gravy. Use bone-in shin if you can for extra marrow-rich flavour.

Serves
6
Prep
30 minutes
Cook
6 hours+

Ingredients

Method

  1. Slice the onions and cook gently in oil until golden. Set aside.
  2. Brown the shin in a hot pan. There is no need to flour the meat first.
  3. Deglaze the pan with a little red wine, then transfer the beef and onions to a slow cooker or lidded ovenproof dish.
  4. Whisk the flour into a glass of red wine until smooth, then add this with the remaining wine.
  5. Add tomato purée, bay leaves, salt and pepper. Add enough water to just cover the meat.
  6. Cook low and slow for at least 6 hours. Use a slow cooker on high for around 6 hours, medium for 8–10 hours, or cook very gently on the hob.
  7. Add the star anise one hour before serving.
  8. Add cubed carrots 15 minutes before serving for colour and texture.
  9. Skim off any clear fat before serving. Remove any remaining connective tissue or let guests do this at the table.

Serving suggestion: Serve with crusty bread, dumplings or mash, plus a spoonful of good horseradish sauce.

Note: Add the star anise near the end. If it goes in too early, the stew can become a little too festive.

Related cut: Beef shin

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Beef chilli

A hearty beef chilli made with Andy Rumming’s Beef mince, real ale, tomatoes, beans and warming spices. Simmer until rich and almost sticky, then serve with rice, baked potatoes or tortilla chips.

Serves
3–4
Prep
30 minutes
Cook
45 minutes minimum

Ingredients

  • 500g Andy Rumming’s Beef mince
  • 500ml real ale or bitter
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans
  • 2 cloves garlic
  • 2 medium white onions
  • 1 grated carrot
  • Olive oil
  • Salt and black pepper
  • 1.5 teaspoons hot smoked paprika
  • 0.5 teaspoon ground white pepper
  • 1 teaspoon chopped red chillies, or to taste
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground fenugreek
  • 0.5 teaspoon ground coriander seed
  • 1 teaspoon chopped oregano, if available
  • 1 teaspoon chopped coriander leaf, if available
  • A pinch of sugar

Method

  1. Soften the chopped onions in olive oil over a medium heat, stirring occasionally.
  2. Crush in the garlic. When the onions are nearly golden, add the grated carrot and beef mince.
  3. Turn up the heat to colour the meat without fully cooking it through.
  4. Pour in enough beer to cover the meat. The beer will foam as it hits the heat.
  5. Once the foam settles, add the chopped tomatoes and their juice. Do not add water.
  6. Stir in the spices, herbs, sugar, salt and pepper. Add chilli to taste.
  7. Bring almost to the boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
  8. Rinse and drain the kidney beans, then add them to the pan. Cover and cook for another 20 minutes.
  9. Remove the lid and simmer until the chilli reduces to your preferred consistency. It should become rich and almost sticky.

Serving suggestion: Serve with rice, baked potatoes or tortilla chips. Add Tabasco at the table for anyone who likes extra heat.

Related cut: Beef mince

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