Recipes: Sir Alex Ferguson’s Scotch broth

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QUALITY Meat Scotland has provided recipes contributed by Scottish celebrities as part of its ‘Round the Table’ campaign.

Ewan McGregor’s carbonnade of beef

Ingredients (Serves 4)

900g of round Scotch beef steak

2 large red onions, chopped

1 red pepper

I tbsp flour

1 or 11/2 cans of Guinness

Squeeze of tomato purée

1 tbsp oil

Method

1. Cut the steak into fairly large chunks.

2. Using the oil, fry the chopped onions until soft. Remove from the pan and place in a large casserole.

3. Quickly brown the steak and also transfer to the casserole.

4. Cut the red pepper into strips and fry in the same pan before adding to the casserole.

5. Pour the Guinness into the pan with the juices that are left; add the tomato purée and the flour. Stir well until almost boiling then remove from the frying pan and pour over the meat etc in the casserole.

6. Place in a medium oven for 11/2 or 2 hours.

7. Serve over rice or with potatoes and green veg.

Sir Alex Ferguson’s Scotch broth

Ingredients

Scotch beef or specially selected pork ham joint

Barley or lentils

Carrots

Leeks

Onions

Method

1. Take your beef or ham joint and place in a big pot of water, 1/2 full.

2. Bring to the boil and let it simmer until the meat is cooked. Let it cool down and once the fat has set on the top, skim it off until you are left with a clear stock.

3. Add all your favourite vegetables, which should always include barley or lentils, carrots, leeks and onions.

4. Simmer until ready.

5. Remove meat and shred it, then return it to the pot.

6. Serve with your favourite bread.

Lorraine Kelly’s beef stew

Ingredients (Serves 6+)

1kg good quality Scotch beef chuck, cut into bite-size pieces

2 tbsp unsalted butter

2 medium onions, diced

2 carrots, diced

2 celery sticks, sliced into 1cm pieces

170g swede/turnip, peeled and diced

2 tbsp redcurrant jelly

500ml red wine

500ml beef stock

2 sprigs of thyme

1 clove of garlic, smashed

1 bay leaf

2 tbsp olive oil

2–3 tbsp flour

Salt & pepper

Method

1. In a large casserole dish, heat a tablespoon of the olive oil. Spread the flour in a shallow bowl. Season the beef with salt and pepper, and dredge in the flour.

2. Add half of the meat to the casserole and cook over a moderately high heat until browned on the bottom, about 3 minutes. Reduce the heat to moderate and cook until browned on the other side, about 2 minutes.

3. With a slotted spoon, transfer the meat to a bowl. Repeat with the remaining tablespoon of oil and floured meat, browning the meat over moderate heat and transferring the meat to the bowl.

4. Melt the butter in the casserole dish. Add the onions, carrots, celery and swede or turnip, and cook over a moderately low heat, stirring occasionally until the onion is softened, about 7 minutes.

5. Add the redcurrant jelly and the wine and bring to the boil over a high heat, stirring to scrape up any browned bits on the bottom of the casserole. Add the stock and bring to the boil.

6. Add the browned meat and any accumulated juices along with the thyme, garlic and bay leaf, and simmer. Cover and simmer over a low heat until the meat is tender, about 11/2 hours.

7. With a slotted spoon, transfer the meat to a bowl. Boil the sauce over a high heat until reduced to thicken, about 10 minutes. Return the meat to the casserole and season. Remove and discard the thyme and bay leaf.

8. Serve and enjoy