Tamarind Beef and Mushroom Casserole

This dish from a Waitrose recipe has been adapted to be made in a thermal cooker.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
400 g pack of beef diced
1 onion roughly chopped
1 large carrot roughly chopped
1 small swede roughly chopped
1 parsnips roughly chopped
1 leek sliced
4 cloves garlic thinly sliced
2 red chilies halved lengthways
1 tbsp grated fresh ginger
100 g jar of tamarind paste
1 tbsp soy sauce
1 tbsp brown muscovado sugar
400 ml beef stock
250 g chestnut mushrooms quartered
in Coriander leaves and rice cookedthe top pot

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
400 g pack of beef diced
1 onion roughly chopped
1 large carrot roughly chopped
1 small swede roughly chopped
1 parsnips roughly chopped
1 leek sliced
4 cloves garlic thinly sliced
2 red chilies halved lengthways
1 tbsp grated fresh ginger
100 g jar of tamarind paste
1 tbsp soy sauce
1 tbsp brown muscovado sugar
400 ml beef stock
250 g chestnut mushrooms quartered
in Coriander leaves and rice cookedthe top pot

Instructions

Heat the oil in the inner pot and brown the meat in batches transferring it to a plate once browned.
Add the vegetables to the pot and cook for a few minutes.
Add the garlic, chili and ginger and cook for a further minute.
Return the browned meat to the pot with any resting juices and stir in the tamarind paste, soy sauce, sugar, stock and mushrooms.
Put the lid on the inner pot and bring to the boil. One boiling place the inner pot into the insulated outer container and shut the lid.
Leave to cook for a minimum of 3 to 4 hours.
Place 2 cups of rice in the inner in the top pot and add 3 cups of water.
Bring to the boil and then give it a stir with a fork to break up any lumps before placing it in the top of the inner pot.
Leave to cook for minimum of 3 to 4 hours.
Serve on a bed of rice with a sprinkling of coriander leaves over the top.

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Tuscan Pot Roast Lamb

Tuscan Pot Roast Lamb - Video

So what do you do if you have half a leg of lamb, 3 different kind of beans, a bottle of wine and a thermal cooker…..well Tuscan Pot Roast Lamb is the perfect recipe.

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Course

Lamb, Main Dish

Cuisine

Servings

Ingredients

Instructions

Put the inner pot on the heat and add the rapeseed oil.
When hot brown the meat on all sides and once browned remove and put to one side.
Turn down the heat and add the bacon pieces, onion, carrots, celery and the leek. Give a stir then put the lid on and leave for the vegetables to soften.
While the vegetables are softening make some incisions in the meat and push the garlic slices and the rosemary in these.
Once the vegetables have softened pour in the red wine. Add the gravy pot or stock cubes and stir well to dissolve.
Place the meat back in on top of the vegetables.
Add the three bean salad and the chopped tomatoes and stir before topping up with hot water so the lamb is covered.
Add the thyme and bay leaves then bring to the boil then simmer for about 10 minutes.
Put the inner pot into the outer container and shut the lid. Leave to slow cook without power for a minimum of 3 to 4 hours.
When ready check the seasoning and adjust if necessary before serving with mashed potatoes or just crusty bread.

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Carbonnade flamande – Flemish Stew

Carbonnade flamande - Flemish Stew

This Flemish beef stew, or carbonnade flamande, is the national dish of Belgium. It is the perfect dish to serve to friends on a cold winters evening. I love to serve it with crispy potatoes in their jackets but it would be equally lovely with smooth mashed potatoes which would just soak up the lovely rich gravy.

Course

Beef, Main Dish

Cuisine

Flemish

Servings

Ingredients

¼ kg stewing beef cut into 4cm cubes
400 ml Trappist ale such as Leffe or Chimay or other dark ale
3 cloves garlic lightly crushed
2 bay leaves
3 tbsp plain flour seasoned with salt and pepper
2-3 tbsp rapeseed oil
250 g diced pancetta
2 carrots sliced
2 onions sliced
1 leek sliced
1 tbsp tomato puree
350 ml beef stock
1 in bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tiedmuslin)

Course

Beef, Main Dish

Cuisine

Flemish

Servings

Ingredients

¼ kg stewing beef cut into 4cm cubes
400 ml Trappist ale such as Leffe or Chimay or other dark ale
3 cloves garlic lightly crushed
2 bay leaves
3 tbsp plain flour seasoned with salt and pepper
2-3 tbsp rapeseed oil
250 g diced pancetta
2 carrots sliced
2 onions sliced
1 leek sliced
1 tbsp tomato puree
350 ml beef stock
1 in bouquet garni (a small bunch of thyme parsley stalks, a bay leaf and about 6 peppercorns tiedmuslin)

Instructions

Marinate the beef overnight in the ale with the garlic and bay leaves.
The next day, drain the beef from the marinade, reserving the marinade.
Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour so it is lightly dusted.
Heat 2 tbsp of the rapeseed oil in the inner pot until hot and fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside.
Lower the heat to medium and fry the pancetta in the inner pot, stirring occasionally, until crisp and golden.
Scoop the pancetta out with a slotted spoon and set aside with the beef.
Add the carrots, onions and leek into the inner pot and fry, until they start to brown.
Add the tomato purée, the beef, the reserved marinade, the pancetta, the beef stock and bouquet garni to the casserole.
Season with salt and pepper and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
Shut the lid and leave to thermally cook without power for a minimum of 4 hours.

To serve

Serve mashed potatoes or potatoes in their jackets and greens.

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