Diced Beef

Diced Beef

JQM Premium
(1 customer review) 2,645 sold

£12.00

Per kg

Lean, tender and full of flavour.

Versatile pieces are great in stews, casseroles and curries.

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SKU: PR002 Categories: ,

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Our diced beef.

Tender and tasty with just the right amount of fat to give an extra deep flavour.

Suitable for the oven or slow cooker.

Cut and delivered fresh to your door, ideal for home freezing.

 

Product details

Beef produce:

Origin:            UK

Produced:       UK

Welfare:          Grass-fed

recipe suggestion

  • BEEF BOURGUIGNON
  • Prep: 20 minsCook: 3 hrs and 15 mins
  • EasyServes 4Ingredients
    • 1 tbsp sunflower oil
    • 1 kg DICED BEEF
    • 100g smoked streaky bacon, sliced
    • 2 diced carrots
    • 350g shallot or pearl onions, peeled
    • 250g chestnut mushrooms
    • 2 garlic cloves, sliced
    • 1 bouquet garni
    • 1 tbsp tomato purée
    • 750ml bottle of good red wine.

    For the celeriac mash

    • 600g celeriac
    • 2 tbsp olive oil, plus a glug
    • 1 or 2 rosemary and thyme sprigs
    • 2 bay leaves
    • 4 cardamom pods

    Method

    • STEP 1

    Heat a large oven friendly casserole/ crockpot dish (with lid) and add 1 tbsp of the sunflower oil.

    • STEP 2

    Season 1kg diced beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, use more sunflower oil if necessary. Do this in 2-3 batches, set the browned-off meat aside.

    STEP 3

    In the same pan, fry 100g sliced smoked streaky bacon, 350g peeled shallots or pearl onions, 250g chestnut mushrooms, 2 sliced garlic cloves and 1 bouquet garni until lightly browned.

    • STEP 4

    Mix in 1 tbsp tomato purée and cook for a few mins, stirring the mixture. Then return the beef and any drained juices to the pan and stir through.

    • STEP 5

    Pour over a 750ml bottle of red wine and about 100ml water so the meat isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan.

    • STEP 6

    Heat oven to 150C/fan 130C/gas 2.

    Place lid (good fitting seal) onto the pot Cook for 3 hrs.

    • STEP 7

    If the sauce looks watery, remove the diced beef, and veg with a slotted spoon, and set aside. Cook the sauce over high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.

    • STEP 8

    Spoon the beef bourguignon into serving bowls and place a large spoonful of the buttery mash on top. Garnish with one of the parsley.

     

 

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