Pot Roast Beef with Mushrooms

For this dish you an use any beef joint but remember the cheaper cuts will need a lot longer to tenderise them. I served my Pot Roast Beef with lovely creamy mashed potatoes which soaked up all the lovely mushroom gravy. If you have a top pot you can cook your potatoes in that and they will be perfect to mash just before serving.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg beef joint. If you choose a cheaper cut it will need longer cooking
2 cloves garlic crushed
1 large onion thinly sliced
3 400g tins cream of mushroom soup
1 tsp thyme
3 tbsp beef gravy mix powder
250 g mushrooms sliced
2 bay leaves
water

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
1 kg beef joint. If you choose a cheaper cut it will need longer cooking
2 cloves garlic crushed
1 large onion thinly sliced
3 400g tins cream of mushroom soup
1 tsp thyme
3 tbsp beef gravy mix powder
250 g mushrooms sliced
2 bay leaves
water

Instructions

Add the oil to the inner pot over a medium heat.
Brown the meat all over.
Remove the meat and add the onions and garlic. Cook the onions until they a soft.
Place the meat back on the onions and add all the other ingredients.
Pour in some water if the meat is not completely covered.
Bring to the boil and then turn down the heat and simmer for 5 minutes.
Put the inner pot into the insulated outer container and shut the lid. Cook for a minimum of 4 hours without power depending on the cut of meat. If cooking it longer bring it back to the boil after the 4 hours.
Serve with mashed potatoes and vegetables of your choice

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Keema Indian Street Food

This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Course

Beef, Lamb, Main Dish, Pork

Cuisine

Indian

Servings

Ingredients

2 tbsp ghee or vegetable oil
2 medium red onions chopped
2 cloves garlic finely chopped
5 cm piece of fresh ginger finely chopped
1 tsp turmeric
1 tsp coriander ground
1 tsp chilli powder use less if you don't like your curries too hot
4 cloves
1 cardamom
500 g mince. This can be lamb, beef or pork which ever you like
400 g tin of tomatoes
1 tbsp tomato ketchup
225 g tin tomato soup
400 g tin chickpeas
1 tbsp garam masala
1 tbsp fenugreek

To Serve

boiled rice This can be cooked at the same time in the top pot
salt
2 hard boiled eggs sliced

Instructions

Add the ghee or oil to the inner pot over a medium heat.
Fry the onions, garlic and ginger until the onions start to soften.
Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
Check the seasoning before serving. Serve with rice and sliced boiled eggs on top

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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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Indian Roast Beef and Vegetable Curry

Indian Roast Beef & Vegetable Curry

It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Course

Beef

Cuisine

Indian

Servings

Ingredients

750 g beef joint if not using a top pot increase the beef size to 1.2kg

Marinade for the beef

Ingredients for cooking the beef

25 g garlic, crushed
25 g root ginger, grated
1 tbsp wine vinegar
1 tsp chili flakes
6 cloves
2 bay leaves
5 cm cinnamon stick
¼ L beef stock if not using the top pot increase this to enough to cover the beef
½ tsp salt

Ingredients for South Indian Curry

1 medium onion, chopped
2 tsp black mustard seeds
8-10 curry leaves
1 green chili, thinly sliced
2 tsp root ginger, grated
1 tsp ground turmeric
2 tsp ground cumin
6 black peppercorns
2 carrots cut into batons
1 courgette cut into batons
100 g green beans, trimmed and cut in 3 cm lengths
1 large potato cut into small cubes
150 ml coconut cream
250 ml vegetable stock
salt & pepper

Instructions

Method Marinade

If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
Prick the beef all over so it can absorb the marinade.
Mix all the marinade ingredients together and rub over the beef.
Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better

Cooking the beef

Add all the ingredients for the beef to the inner pot.
Place in the beef 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 5 hours.

Cooking the vegetable curry in the top pot

Add all the ingredients for the South Indian vegetable curry into the top pot.
Stir and bring to the boil.
Once boiling turn down to a simmer and simmer for 5 minutes.
Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
Shut the outer container and leave to thermal cook without power for the same length of time as the beef.

To serve

Slice the beef and serve with rice and the vegetable curry.
Pour some of the liquid the beef was cooked in over the beef before serving.

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Chinese Beef and Carrots

Chinese Beef and Carrots - Video

Based on a recipe by Keith Floyd from his book Floyd's China, "Chinese Beef and Carrots" is an ideal meal to cook in a thermal cooker. Cuisine from Sichuan include a number of beef dishes as they are very popular among the Chinese Muslims and this was one of the areas Floyd visited during his TV series on China. I have made a few alterations to the original recipe but it basically stays the same. Like all of my recipes they can be used in a slow cooker but you will not have the same energy saving as when cooking in a thermal cooker.

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Course

Beef, Main Dish

Cuisine

Chinese

Servings

Ingredients

2 tbsp rapeseed oil
2 garlic cloves peeled and finely chopped
2 slices of peeled fresh ginger root
5 spring onions thinly sliced
750 g stewing beef cut into 1cm cubes
40 ml dark soy sauce
1 beef stock pot or stock cube
1 tbsp light brown sugar
3 tbsp Shaoxing rice wine or dry sherry Chinese cooking wine
1 tsp Chinese five-spice powder
450 g carrots cut into batons
water

Instructions

Heat the oil in the inner pot over a medium heat.
Add the garlic, ginger and spring onions and cook until golden brown.
Add the beef and all the remaining ingredients except the water. Stir well.
Pour over water to cover the meat and carrots.
Bring to the boil and then simmer for 5 minutes.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 3 hours.

Cooking the rice in the top pot

Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 3 hours.

Before serving

Check the seasoning and adjust with salt and pepper if needed
Serve with the rice and some stir fry vegetables

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Pot Roast Sirlion of Beef

Pot roasting in a thermal cooker works really well as it can been seen with this recipe for pot roast beef. I like to have a selection of vegetables with my pot roast so I add them all at the same time so a complete meal is ready at the end.

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Course

Beef, Main Dish

Cuisine

Servings

Ingredients

1.5 kg beef sirloin rolled and tied
2 tbsp plain flour
sea salt
black pepper freshly ground
2 tbsp olive oil
125 g lardons
4 carrots peeled and roughly chopped
1 small celeriac peeled and cut into 2cm cubes
4 garlic cloves finely chopped
400 g tin chopped tomatoes
1 beef stock cube
water
3 thyme sprigs
2 bay leaves

Instructions

Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
Put the inner pot onto a medium heat and pour in the olive oil.
Once hot add the lardons and cook until starting to crisp.
Carefully place the beef into the pot turning it to brown it all over.
Once brown remove to a plate and set aside.
Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
Pour in a little water and stir to deglaze the inner pot.
Put the beef back in and pour over the tin of tomatoes.
Top up with water until just covering the meat.
Bring to the boil then put on the lid and turn down to a simmer.
Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
Once cooked remove the beef and bring the inner pot back to the boil.
To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.

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