Beef

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Pot-roasted Beef in Red Wine with Red Onion MarmaladeServes 4-6

Pot-roasted Beef in Red Wine with Red Onion Marmalade

Pot-roasting used to be popular but then fell out of favour. We reckon it's well overdue for a revival, as you don't have to worry about it drying out as you would with a roast and the meat just sits and cooks happily by itself.

 
 
A Provençal Winter StewServes 2 (so double it for 4)

A Provençal Winter Stew

When the temperature plummets it's time to tuck into a robust stew filled with flavours of the Mediterranean.

 
 
Roast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard SauceServes 6-8

Roast Ribs of Traditional Beef with Horseradish, Creme Fraiche and Mustard Sauce

Not for nothing do the French refer to the British as 'les rosbifs' - this superlative roast, with traditional trimmings of Yorkshire pudding and horseradish, sums up the best of our classic dishes.

 
 
Traditional Roast Sirloin of BeefServes 8

Traditional Roast Sirloin of Beef

Make sure you source the best possible beef you can for this recipe - it will make all the difference. What could be more enjoyable for a Sunday lunch gathering?

 
 
Shin of Beef Stew in Ale with Crusted Mustard and Chive DumplingsServes 4

Shin of Beef Stew in Ale with Crusted Mustard and Chive Dumplings

Nothing beats the anticipation of eating a traditional, slow-cooked stew on a winter's day: sticky sauce, flavourful vegetables and meat so tender it's falling apart, with the added bonus of dumplings!

 
 
Teriyaki BeefServes 2

Teriyaki Beef

Teriyaki sauce may sound exotic but it's well worth trying: simply a mixture of soy, mirin, sake, sugar, ginger and garlic, these ingredients are used to marinate the steak, producing a tender, flavourful result.

 
 
Latin American Beef Stew with Marinated Red Onion SaladServes 4-6

Latin American Beef Stew with Marinated Red Onion Salad

An unusual, colourful stew that is perfect for entertaining - just add plain rice to serve. Spices, squash, sweetcorn and red pepper provide the Latin American elements, giving the dish masses of visual appeal and great flavour.

 
 
RissolesServes 2-3

Rissoles

My family have a definite weakness for rissoles. We don't eat great quantities of meat, but we do have a joint at the weekends and that means lots of lovely leftover bits to make rissoles the next day.

 
 
New England Chilli BowlServes 1

New England Chilli Bowl

I've suggested two ways of cooking this delicious, spicy main meal: you can either cook it in the traditional way in a slow oven, or (if you want to cut down on gas or electricity) it can be done on top of the stove by using a little more liquid.

 
 
Meatballs with Spaghetti and Fresh Tomato SauceServes 4 (makes 24 meatballs)

Meatballs with Spaghetti and Fresh Tomato Sauce

The Americans invented meatballs to go with spaghetti, and there are lots of ground rules, but the main criteria for any meatball is that it should have a kind of melt-in-the-mouth lightness and not be heavy and bouncy. These, I think, are just right

 
 
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