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I love New York and, in particular, New York delis, where I always order a hot pastrami sandwich on rye bread and my husband always orders corned-beef hash with a fried egg.
Serve this hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of...
The root vegetables in this seem to absorb the meat flavour, which makes them extra good.
A Sunday lunchtime treat: a pepper crust helps to keep the meat succulent while roasting, while the onions and thyme adds intriguing flavours and a hint of Italian to this superb recipe.
This just goes to show you can make something really special with ordinary minced beef. The recipe comes from Africa, but seems to me to have an interesting mixture of European and Oriental overtones.
A meat curry for one? Well, why not? By the time it's cooked, your kitchen will have a marvellous spicy aroma, you'll be ravenous – and you'll really appreciate it.
The amount of mince gives enough to also make Spaghetti with Mexican Sauce
Beef en croute is a dinner party classic and loved by everyone! Here, Delia has made individual portions that look beautiful and taste even better.
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