Ox Cheeks with Quince and Pomegranate

Beef, or ox, cheeks are perfect for slow cooking, cheap and full of flavour. They’re well worth seeking out. A good butcher should be able to help and you can also ask him/her to trim them up for you, although that’s easy enough to do at home.

I’ve cooked them here with quince and pomegranate in a Persian/Iranian-inspired stew. Meltingly soft meat and a gently spiced, sour/sweet fruity sauce – delicious.This is one of the best things I’ve made this year. Continue reading

Beef Short Ribs with Quince

Image of quinceYes, yet another quince recipe, but it’s a good one. Faced with a glut, I’ve been searching my historical British cookery books for a meat-and-quince recipe but can’t find one, which is odd when you think we’ve been cooking these gloriously perfumed fruits since medieval times. Our ancestors seemed to use them exclusively for sweet dishes but if you know different, I’d love to hear from you.

So today’s dish is based on the fragrant Persian/Iranian stew Khoresht-e Beh. Continue reading

Hot and Spicy Steak Salad

Image of hot and spicy steak salad

Not so much a recipe, this, more a series of suggestions. At its simplest a steak salad is just that, strips of juicy rare steak, hot from the pan, piled on top of a green salad. How you marinade the steak (if you do) and what you put in the salad is up to you. It makes a fast and healthy supper, if you politely ignore the fries Him Outdoors had on the side. Continue reading

Minute Steaks with Chimichurri

Image of minute steaks with chimichurri

I was once whizzing down from the top of a mountain in Argentina in a rather antiquated cable car when its operator fixed with me an evil grin and said: “Remember the Malvinas!” Fortunately for me he was only joking and in spite of any lingering feelings (on either side) about the Falklands War I met with nothing but warmth and friendship as I travelled around the country.

For a month I lived almost entirely on steak. Continue reading

Fillet of Beef with Smoked and Fresh Mushrooms

A fillet of beef, what’s known as a tenderloin in the US, is a princely cut and so it should be because it costs a king’s ransom. For a special occasion though, it’s a lovely thing to bring to the table and although it’s expensive, there’s no waste on it. And it’s quick to cook. There, that’s the self-justification out of the way. Continue reading

Burgundian Beef Short Ribs

Image of ingredients

It’s a sad fact of life that most men are hopeless at Organised Romance. “Valentine’s Day is just an excuse for Hallmark to sell more cards and for florists to hike the price of flowers,” they’ll say. “And anyway I’ve just spent four hours putting twigs through the chipper to make mulch for your flower beds.”

My man is more into red meat than red roses and has zero interest in the sort of sweet treats that fill magazine pages in the run up to February 14. So if your significant other is more Desperate Dan than the Cadbury’s Milk Tray Man, you might like to indulge him/her with this recipe for beef short ribs. Continue reading