West African Curry, courtesy of Amanda Richardson

Thank you to Amanda Richardson for providing us with this great recipe, West African Curry made using The Buckingham Butchers  Braising Steak.

SERVES 4
INGREDIENTS -
1 x large onion,chopped
1 x level teaspoon chilli powder
1 x level teaspoon curry powder
1 x level teaspoon turmeric
1 x heaped teaspoon ground coriander
1 x level teaspoon cumin
1 x heaped teaspoon garam masala
1 x beef stock cube, crumbled
1 x level tablespoon tomato puree
1 x garlic clove, crushed
1 x 397g/14oz can chopped tomatoes
454g/1lb The Buckingham Butchers braising steak, cubed
salt and ground black pepper
METHOD-
1. Dry fry the onion over a low heat. While it is cooking, mix the chilli powder, curry powder, turmeric, coriander, cumin, garam masala and the crumbled stock cube together in a bowl. Add the tomato puree.
2. When the onions are brown, add the garlic and cook gently over a low heat for 2 minutes.
3. Add the spice mixture and fry for a few minutes, stirring continuously. Stir in the tomatoes and cook for a further few minutes, still stirring.
4. Finally, add the cubed beef/steak. Stir well and season lightly with salt and pepper. Turn the heat down very low, cover the pan and simmer gently for about 1 - 1.25 hours, adding small amounts of water as required, until the meat is tender

Make the most of British Beef Week with The Buckingham Butcher

To celebrate British Beef Week, we have some incredible 21 Day Matured Topside and Fillet in-store at the moment, at some amazing prices - as ever. If you fancy ringing the changes with your Sunday Roast, try this Italian inspired recipe. Even if the weather is grey, this will bring a bit of Mediterranean sunshine into your home! Serve with polenta, rice, pasta or good old British spuds…

TOPSIDE OF BEEF WITH PORCINI MUSHROOMS & RED WINE
(Serves 6)

You’ll Need:-
2 tbsp vegetable oil
800g topside of beef
2 red onions, sliced thinly
2 cloves garlic, crushed
4 tbsp tomato purée
Thyme, bay leaves & sage (or one bouquet garni)
2 tsp fresh rosemary leaves, finely chopped
500ml red wine 
150g porcini mushrooms
2 tbsp cornflour

What To Do:-
Preheat the oven to 160°C, gas mark 3. 
Heat half the oil in a roasting tray on a hob burner and brown the topside. 
Remove the beef from the tray. 
Heat the remaining oil in the tray and lightly sauté the onions and garlic for 4-5 minutes until softened.
Add the tomato purée and cook for a further 1-2 minutes. 
Add 500ml cold water and all the remaining ingredients except the cornflour and bring to the boil. 
Return the beef to the tray, cover with foil and place in the oven for 3-3½ hours. 
When ready to serve, remove the beef from the tray and place onto a serving dish. Cover with kitchen foil and keep warm. 
Leave it to rest for 10-15 minutes before carving.
Mix the cornflour to a paste with a little cold water and stir into the red wine sauce.
Bring to the boil and cook for 1 minute on the hob until thickened. 
Season, and serve the sauce spooned over slices of the beef.

Enjoy!

Trevor, The Buckingham Butcher