Grass Fed Beef Recipes

To make this recipe you will need:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 250g/9oz beef mince
• 1 tsp hot smoked paprika
• 1 tsp ground cumin
• ½ tsp chilli powder
• ½ 400g tin red kidney beans, drained
• 200g/7oz lightly salted corn tortilla chips
• 150g/5½oz cheddar, grated
• 100g/3½oz cherry tomatoes, quartered
• salt and freshly ground black pepper
• 4 spring onions, finely chopped
• coriander (optional)
• sliced chillies (optional)
• lime wedges
• soured cream

And here's how to do it:

• Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
• Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
• Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through.
• Season with salt and pepper.
• Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes.
• Add a second layer of tortilla chips, then top with the remaining beef and cheese.
• Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
• Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using.
• Serve hot with the soured cream and lime wedges.

To make this recipe you will need:

• 900g lean brisket joint (unrolled)
• 2 tablespoons oil
• 1 tablespoon chipotle paste 
• 200ml good, hot beef stock
• 1 x 400g can chopped tomatoes with herbs
• 2 tablespoons runny honey
• 3 tablespoons Bourbon whiskey, optional
• For the Sweet Onions:
• 2 red onions, peeled and sliced
• 2 tablespoons water
• 2 tablespoons good balsamic vinegar
• 1 tablespoon caster sugar
• Bread rolls, to serve

And here’s how to do it…

1. Preheat the oven to 150°C,130°C, Fan, Gas Mark 2.
2. Heat half the oil in a large non-stick frying pan.
3. Place the joint on a chopping board and season all over with salt and pepper.
4. Brown the joint on all sides and transfer to a large flame/ovenproof dish with a lid.
5. Add the chipotle paste, stock, tomatoes, honey and Bourbon (if used).
6. Cover, transfer to the oven and cook for 3-3½ hours until the beef is tender.
7. Meanwhile, prepare the sweet onions; put the onions in a small pan with the water and sweat the onions under a moderate heat for 10 minutes, stirring occasionally.
8. Add the vinegar and sugar.  
9. Continue to cook the onions for a further 10-15 minutes until the soft and syrupy.
10. Transfer the beef to a clean chopping board, reserving the sauce and 'pull’ apart by securing with a fork and shredding the meat with a second fork.
11. Pile the shredded brisket in rolls of your choice, spoon over the sauce and serve with the onions.

Tips:

The brisket can be reheated in a pan on the hob or on the barbecue.

Alternatively, season brisket, cover and cook on the BBQ (indirect) for 3-4 hours.

Transfer to a cast iron pot, add the wet ingredients, cover and cook over indirect heat for a further 3-4 hours for a optimum internal temperature of 95°C - perfect for pulling/shredding

To make this recipe you will need:

• James Kittows Cornish Rump Steak 4pk
• Butter (about 20g per steak)
• Salt and Cracked Black pepper
• Garlic 2- 3 cloves per steak, no need to peel)
• A few sprigs of woody herbs like thyme or rosemary
• Olive oil
• A non-stick pan
• Tongs

FOR THE SHERRY & CLOTTED CREAM PAN SAUCE

• 100ml of sherry 
• Tbsp Clotted Cream
• Black Pepper

And here’s how to do it…

Firstly choose your cooking preference and time below. 

These instructions are for an average sized, good quality rump or sirloin steak, with fat down one side, that weighs around 8oz. 

• RARE: 2 .5 mins each side + 3 minutes rest time.
• MEDIUM RARE: 3.5  mins each side + 4 minutes rest time.
• MEDIUM: 4 mins each side + 4 minutes rest time.
• WELL DONE: 5-6 mins each side + 5 minutes rest time.

I advise that you cook one steak at a time, cooking the most well done one first, and the most rare last, so that they have the right amount of time to rest before being served.

• Take the steaks out of the fridge 30 minutes before cooking.
• Pat excess blood or liquid from the steaks using kitchen towels.
• Coat the steaks in a couple of teaspoons of olive oil on all sides.
• Heat a dry pan (no oil) on a high heat.
• Into the HOT pan, using the tongs, sear the fat edge (IF THERE IS ONE) of the steak for about 2 minutes until the fat has rendered and is crisp and golden.
• Then, lay the steak down on one side in the pan. Let it sizzle, and cook for the chosen time (rare, medium-rare, medium, or well-done).
• Season well with salt and pepper, flip the steak and repeat the cooking process.
• After flipping, add the knob of butter, the garlic and the herbs to the pan. Season this side of the steak with salt and pepper.
• As the butter melts,  spoon it over the steak to baste. This means to carefully scoop the melted butter from the pan onto a spoon and drizzle across the steak, repeatedly. You may need to tilt the pan to do this, so have oven gloves to hand!
• Continue basting until your chosen cooking time is up. 
• Remove the steak from the pan and let it rest for the specified time.
• This method should ensure a beautiful seared colour on the outside and a perfectly cooked inner, according to your individual preference. 

Sherry and Clotted Cream Steak Pan Sauce

• Dont throw away any of the fat or garlic or herbs from your pan.
• Instead, de-glaze the pan with about 100ml of sherry (let the flame catch the pan to burn off the alcohol with a flame).
• Add a tablespoon of Cornish clotted cream, and a good pinch of black pepper.
• Let it simmer for a few minutes until the sauce coats the back of a spoon, and serve with the steak, some delicious Cornish spuds and steamed greens.

Absolutely delicious! Enjoy x

To make this recipe you will need:

• 
  500g James Kittow Cornish Beef Mince
• 2 tbsp Garam masala
• 2 tsp ground Turmeric  
• A few good pinches of Cornish Sea salt
• 1 tbsp tomato puree
• 1 tsp mango chutney
• 1 tsp brown sugar
• 1 tbsp mild Curry powder
• 1 beef jelly stock pot (or stock cube) dissolved in just 1 mug of boiling water.  
• Olive oil
• 1 stick of celery diced
• 1 onion diced
• 6 mushrooms diced
• 4 large Potatoes, peeled and roughly chopped into small 1.5 inch pieces
• 2 carrots diced

And here’s how to do it…

1. Preheat the oven at 220⁰.

2. Fill a large pan with water, add a heaped teaspoon of sea salt and add the potatoes.

3. Cook from cold to boiling for around 15 minutes, or until a butter knife slips  easily but not falling apart.

4. Drain and leave to steam dry.

5. Once most of the moisture has gone, add the turmeric and a good pinch of salt and pepper and a generous glug of olive oil, toss the potatoes in the saucepan until completely coated and yellow.

6. Set aside.

Meanwhile...

1. Heat up another pan with a drizzle of olive oil and add the beef mince.

2. Break it down with a spatula so that it isn’t clumped together.

3. Add ALL the garam masala, a pinch of salt, and the teaspoon of sugar and cook over a medium heat until the mince starts to caramelize.

4. The mince should appear dark and slightly crispy. This takes around 15 minutes. Set the mince aside on a plate.

5. To the same pan that you cooked the mince in, sweat down all the veg with another drizzle of oil.

6. Once soft add the curry powder, the mango chutney and the mug of stock.

7. Add the tomato puree, and the cooked mince into the veg and let it all simmer for 5 minutes.
8. Transfer the mince and veg into an oven proof pie dish. Taste and season as required. It should be mildy spiced and slightly sweet.

9. Now scatter the potatoes all over the top of the mince and cook in the oven for 45 minutes, or until the potatoes are golden and crispy like roast potatoes.

Serve this with mango chutney and some well seasoned, steamed Purple Sprouting Broccoli, but it would go beautifully with Spring Greens, Cabbage or Swiss chard or any other seasonal greens from your Cornish veg box. 

ENJOY XX