A Celebration Of Somerset Beef

Ingredients

Ingredients For the braised oxtail
  • 20g/¾oz beef dripping

  • 1 x 600g/1lb 5oz oxtail, fat trimmed, chopped into 4-5cm/1½-2in pieces at the joints

  • 100g/3½oz shallots, peeled, sliced

  • 2 garlic cloves, crushed to a paste with the edge of a knife

  • 400-500ml/14-17fl oz beef stock

  • 1 fresh or 2 dried bay leaves

  • 1 level tsp salt

  • salt and freshly ground black pepper

For the basic suet dough
  • 300g/10½oz self-raising flour, plus extra for dusting

  • 150g/5oz beef suet

  • chopped fresh parsley leaves, to taste

  • salt and freshly ground black pepper

  • 1 free-range egg, beaten

  • 80-100ml/3-3½fl oz cold water

  • butter, for greasing

For the ox heart faggots
  • ½ ox heart (available from some traditional butchers), split open, arteries, veins, fat and gristle removed, meat roughly chopped

  • 100g/3½oz demi-sel pork or dry-cured streaky bacon, chopped

  • 100g/3½oz shallots, peeled, chopped

  • chopped fresh parsley leaves, to taste

  • 150g/5oz suet

  • salt and freshly ground black pepper

  • 4 x 20cm/8in squares caul fat (available to order from some traditional butchers), soaked

  • 500ml/17fl oz beef stock

For the onion and tongue gravy
  • 30ml/1¼fl oz beef dripping

  • 200g/7oz beef trimmed from beef ribs, roughly chopped

  • 2 shallots, peeled, chopped, plus 1 shallot, peeled, finely chopped, to serve

  • 200ml/7fl oz water

  • salt and freshly ground black pepper

  • 75g/2½oz butter, cubed

  • 30g/1¼oz beef tongue, diced

For the fillet steaks
  • 4 x 200g/7oz good quality fillet steaks

  • 50ml/2fl oz vegetable oil

  • 50g/2oz butter

  • salt and freshly ground black pepper

For the carrots
  • 24 baby carrots

  • 100g/3½oz butter

  • small bunch fresh flatleaf parsley

For the ceps
  • 25g/1oz butter

  • 100g/3½oz ceps, washed well to remove any grit (if using dried ceps, soak in water for 30 minutes, then drain well)

  • 50ml/2fl oz double cream

  • salt and freshly ground black pepper

For the spinach
  • 50g/2oz butter

  • 150g/3½oz fresh spinach leaves, washed

Description

Recipe Uses 20g/¾oz Beef Dripping, 1 X 600g/1lb 5oz Oxtail, Fat Trimmed, Chopped Into 4-5cm/1½-2in Pieces At The Joints , 100g/3½oz Shallots,...

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