Category Archives: Beef

Beef Recipie’s

Asian Braised Beef Short Ribs


Photography Andy Arnfield – The Gourmet Grocer

Here is a delicious recipe for beef short ribs, which is braised in an aromatic Asian sauce. Again this is another very easy to prepare dish which just requires you to sit back and let the house fill with the mouthwatering smells. In this recipe it calls for Hoisin sauce and although there are loads of brands on the market I encourage you to find the one from Lee Kum Kee, I have not come across another brand that stack up on the true authentic flavour as this one.  It’s available in most good Asian stores.


1.5k  bone-in short ribs
2 tbsp olive oil
2 cloves of crushed garlic
¼ cup light soy sauce
¼ cup hoisin sauce
½ cup rice wine
½ cup brown sugar
3 cups of water
2 lemongrass stalks, tender bulb part crushed
1 stub of ginger, thumb size, crushed
2 cinnamon sticks
5 star anise
salt and freshly ground pepper
coriander leaves, chopped
1 tbs sesame seeds
cooked white or brown rice to serve
your favorite vegetables (optional)


1. Preheat oven to 375˚F.
2. In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, and water until evenly combined. Set aside.
3. Season short ribs with salt and pepper.
4. Place a Dutch oven on the stove over medium-high heat and add oil.
5. Working in batches, add the short ribs and sear until all sides are browned. Remove ribs to a plate and set aside.
6. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes.
7. Stir in combined sauce of soy sauce, rice wine, hoisin sauce, sugar, and water and bring to a boil.
8. Return ribs to pan and bring to a simmer for about 10 minutes.
9. Cover and transfer to oven to cook, turning occasionally, until meat pulls easily with your fork, about 2 hours.
10 Transfer the ribs to a platter and cover to keep warm.
13. For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
14. Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
15. Divide the ribs among individual plates with rice, spoon the glaze over the ribs, garnish with sesame seeds and corriander. Serve right away.

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Keema San Choy Bow


Photography and Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Here is a very simple one pan wonder, which takes the minimum effort and the results are delicious. In this recipe, I use an ingredient that most of you wont have heard of Dargar Phool, It is an exotic lichen also known as Black Stone Flower. Have you ever been to an Indian restaurant and thought, “This tastes so good, why can’t I achieve this flavour at home?” If so, you have probably just experienced dagar phool. This amazing ingredient is available here, through our store.


1½ tsp. sunflower oil
1 tbsp. mild curry powder
2 tsp. ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
2 tsp dargar phool
1 tsp chilli flakes
500g minced beef
1⅓ cup basmati rice
2 cups shredded carrots
1 cup frozen baby peas
3 cups hot beef stock

To serve

Lettuce cups
Mint yogurt dressing
Chopped fresh coriander
Lemon wedges


  1. Heat oil in a large deep skillet, over medium-high heat. Add curry powder, cumin, coriander, and cinnamon, stirring quickly to combine. Crumble in beef and cook, stirring with a wooden spoon to break up clumps, 3 to 4 minutes, until beef is browned. Stir in rice, carrots, chilli flakes, and stock and bring to a boil. Cover skillet and reduce heat to low. Cook 16 minutes. Remove from heat, keep covered, let stand 5 minutes, until all liquid is absorbed into the pilaf, at this point stir in the baby peas and cover again for another minute.
  2. Uncover and fluff pilaf with a fork. Spoon into lettuce cups, drizzle with mint yogurt and sprinkle with coriander and serve with lemon wedges.

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Lasagne Soup

Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures


Serves 4

500g minced Beef
2 cups onions chopped
2 cup carrots diced
2 cups button mushrooms sliced
2 cloves garlic minced
4 cups beef stock
400g tin chopped tomatoes
2 tbs tomato paste
1 cup Campenelle pasta
1 cup parsley chopped

Serve Soup Over; Garnish
1 cup fresh mozzerella diced
1/4 cup Parmesan cheese shredded


Brown minced beef in a large saucepan over medium-high heat. Add onion and carrot: saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

Add stock, tomato paste and chopped tomatoes, bring to a boil. Stir in pasta and simmer uncooked, about 10 minutes (or according to package directions). Add the parsley grated parmesan and cook about 1 minute, Season to taste

To serve, place 4 cubes of mozzarella in each serving bowl or large mug, then ladle over soup to melt. Garnish with Parmesan and more mozzarella and pop under the grill until the cheese bubbles! Enjoy

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Smokey Mexican Chilli Con Carne

Video Production Andy Arnfield – The Gourmet Grocer

Everyone has their favourite Chilli Con Carne recipe and will also claim theirs is the best! A tasty chilli is not difficult to make, but add a couple of great ingredients and you can make it mind blowing.  To make this dish, I recommend you add chipotle chill powder and Mexican cooking chocolate (both are available from The Gourmet Grocer). The chipotle gives a wonderful deep smokey flavour and the chocolate adds a slight sweetness but no you don’t taste the chocolate.  I suggest you give this recipe a whirl next time you fancy a comforting Chilli Con Carne and I will assure you this one will stand out from the rest! Enjoy ;0)


1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder
1 tsp chipotle powder
1 tsp paprika
1 tsp ground cumin
750g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
2 tsp grated Mexican cooking chocolate
2 tbsp tomato purée
410g can red kidney beans
coriander leaves and fresh lime to serve
plain boiled long grain rice, to serve
soured cream, to serve


Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
Start cooking. Put your pan on the hob over a medium heat. Add the oil and leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin, 1 teaspoon chipotle chilli powder. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp Mexican cooking chocolate,  and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat.
Serve with soured cream and plain boiled long grain rice or Jacket potatoes

I adapted this recipe from BBC Good Food

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by | April 10, 2016 · 1:08 am