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Slow Food Evening
We're delighted to share these recipes, so that hopefully you can recreate a little of the experience at home!
David’s Braised Beef in Teme valley beer and balsamic vinegar
Serves 6-8 (Approx 120grams per person)
1kg brisket of beef
1 bottle of This or That Teme Valley beer
100ml balsamic vinegar
200grams smoked bacon ~ cut into small pieces
300grams onions ~ sliced
2-3 cloves of garlic ~ crushed
500mls beef stock or water
1-2 tablespoons brown rice flour for thickening
150 grams sultanas ~ soaked, just covered in boiling water
Salt and freshly ground pepper
A little light oil for frying
1 ovenproof dish with lid
1 thick-bottomed saucepan or frying pan
- Ask your butcher to cut you a whole piece of as lean brisket possible.
- Cut it into steaks and season with salt and pepper. Heat the saucepan and add a little oil, quickly fry off the steaks, sealing them with good colour.
- Arrange them in the ovenproof dish and pour over the beer and balsamic vinegar to marinate, put on the lid and place in the refrigerator at least overnight or even better 24 hours. Soak the sultanas.
- The following day fry the bacon in a little oil until golden and then add the onion and glaze both together.
- Strain the marinating liquid off and add 1/3rd to the pan and reduce down so it glazes and caramelises on the bottom of the pan. Add the rest and bring to the boil, then pour over the steaks and place in a pre-heated oven 180’c for about 2.5 to 3 hours, check them at intervals spooning the sauce over the tops of the steaks to keep moist.
- Puree the sultanas and their soaking liquor in a blender.
- When the steaks are tender place onto a warmed serving dish and drain off the sauce into a small pan and add the blended sultanas, sprinkle in a little rice flour to thicken the sauce and let it stand for a few minutes, so you do not get it too thick. Check seasoning and pour over steaks, serve.
- Suggested accompaniments are celeriac and potato mash, brazed red cabbage and buttered Brussels sprouts.
- N.B. Rice flour is a great wheat free and simple thickening agent, sprinkle it in and stir, leave to stand for a few minutes as it does not thicken instantly, then you can add a little bit more if necessary.
David’s Pear and Shallot Tarte Tatin with cheese crust
For 6-8 people
5-6 ripe pears
500gm Shallot ~ finely sliced
2tbs local cider vinegar
80gms sugar
1 Bottle Perry cider
2-3 tbs rapeseed or light olive oil
For pastry:
300gm stone-ground white flour
150gm butter
150gm double Gloucester cheese ~ finely grated
Cold water 80-100ml
Pinch salt
- Rub in the butter and flour to fine crumbs, add the cheese and then enough water until it forms soft dough. Place in a plastic bag and refrigerate for at least one hour
- Sauté shallots in the oil for approximately 10 minutes without allowing to brown.
- Add half the Perry and the 1/3rd of the sugar and reduce until all liquid is absorbed and it begins to glaze.
- Repeat the process with the remaining half of the Perry and the vinegar, until it begins to caramelise on the bottom of the pan, remove from heat.
- In a medium sized omelette pan melt a desert spoon of butter and the remaining sugar and allow to caramelise, add the sliced pears and cook over a low heat for 5-7 minutes, then spoon the shallot mix over the pairs, remove from the heat.
- Roll out the pastry and place over the top, tucking it in around the edges.
- Bake at 180deg C for approx 40 min, remove from oven place a plate on top and turn upside down so pastry is on the bottom of the plate
- Serve with fresh green salad and light vinaigrette.
