This is another recipe from Delia Smith’s Christmas recipe book. It is also available widely online. It is delicious. I serve it with mashed potato, or with potato mashed with celeriac.
The quantities below serve 10-12. It is easy to halve the quantities.
- 2.75 kg venison or beef, cut into flattish cubes around 3cm across
- 1.2 litres of guinness
- 275 ml ruby port
- 2 bayleaves
- 4 sprigs of thyme
- 2 large onions, sliced
- 2 cloves of garlic, finely chopped
- 2 400g jars of pickled walnuts, drained and quartered
- 3 tbsp butter
- 3 tbsp olive oil
- 2 tbsp flour
- salt and pepper
- The night before, put the meat in a large plastic container with bayleaf, thyme, port and guinness. Seal the top and give the mixture a good shake. A good technique is to put the ingredients in a bowl with a small plate on the top to ensure all the meat is immersed.
- The next day, pre-heat the oven to 140C.
- Melt half the butter/oil in a casserole dish and heat gently. Drain the meat, reserving the marinade for later. Pat the meat dry before frying off in small batches, until it is browned. Take the meat from the pan as each batch cooks, and set it aside.
- Add the rest of the butter and oil to the pan, and melt together over a moderate heat until it starts to bubble. Add the onions and brown this for around 8 minutes. Add the garlic and continue to fry for another couple of minutes
- Return the meat to the casserole dish, stir in the flour, and then pour in the marinade, add the walnuts and season with salt and pepper.
- Bring the casserole to a simmer, then put the lid on, and transfer the whole thing to the warm oven for 3 hours.
We are working through the lower reaches of our freezer, and someone has given us beef cheeks. I am very keen on eating all of the animal, waste is a terrible thing.
Beef cheeks are tough, cheap and extremely tasty cuts of meat that need long cook times to make them tender. You could use shin of beef or venison for this recipe instead.
First off, I had to prepare the beef cheek. I started with about 600g of meat, but a lot of it was sheets of fat and connective tissue. I trimmed it, using a very sharp knife, and then cut the remaining sheets of meat into pieces about the size of half a post-card, and about 1 cm thick.
- 600g ox/beef cheeks
- seasoned flour, 2 tbsp
- 2 tbsp olive oil or butter
- 2 large Carrots, chopped
- 2 sticks Celery, chopped
- 1 Onion, chopped
- 2 cloves Garlic
- a dash Brandy
- 300ml Red Wine
- 1 clove
- half tsp of ground cinnamon
- 2 Bay Leaves
- 1 pinch of aniseed
- 4 sprigs of time, or 1 tsp dried thyme
- 1 can of tomatoes, blended
- 2 Anchovies (you can buy these in a jar, in oil)
- Salt and Black pepper
- Flat Leaf Parsley, to serve.
Pre-heat the oven to 150 degrees celsius.
- Trim the cheeks as described above, coat each piece with seasoned flour. Heat the oil in a large casserole dish, and brown the cheeks. Once they are done, remove from the pan and set aside.
- Slice the onions, carrots, garlic and celery and cook in the same pan over a medium to low heat, until soft. Add a little more butter or olive oil if required
- Once the vegetables are soft, increase the heat and add the meat back to the pan, with the can of pureed tomatoes. Mix to coat the ox cheeks and veg in the puree and bring to a simmer.
- Add the wine, brandy, clove, cinnamon, thyme, bayleaves, aniseed and anchovies, and bring to a simmer. Put the pan into the oven to cook for 2 1/2 hours.You may wish to check that there is enough liquid in the pan half way; add stock or water if necessary
- After 2 1/2 hours, check that the meat is tender, and turn the oven off, leaving the pan in the oven. Use this time to make mashed potatoes, cook any additional vegetables, have a cheeky wee glass of wine, and remember to warm the plates.
We had this with mashed potatoes, but the original recipe suggested polenta as an alternative. It was delicious.
I have been experimenting with this stew, and have come up with variations that are vegan, vegetarian or just general. I’ll leave it for you to decide how to go about it.
- 4 tbsp olive oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 25g pancetta, (optional)
- 1 large carrot, finely chopped
- 2 sticks celery, finely chopped
- 1 small or half a large red cabbage
- 2 cans tinned tomatoes, chopped
- 1 sprig of thyme
- Salt and pepper
- 1/2 tsp chopped rosemary leaves
- 1/2 tsp chopped sage leaves (optional)
- 1 can borlotti beans or cannellini beans
- 1.75 litres of stock (vegetable or beef)
- In a large pan, heat the olive oil and add the pancetta, onions, garlic, carrots and celery, and fry gently until the vegetables start to brown slightly.
- Add the cabbage, tomatoes and thyme, stir and cook until the cabbage is tender.
- Add the stock, the can of beans including liquid, 1 tsp salt and a good amount of black pepper, as well as the other herbs. Cook over a very low heat for two hours, keeping a check to make sure it is not sticking.
- Once the stew is cooked, check for seasoning, and add extra stock if it seems to need it.
This recipe is based on several others, some of which use Italian black kale, luganega pork sausage, omit the sage, etcetera. Please experiment.