Tag Archives: beef

Seasons…

At the beginning of every footy season I make the same pledge. Not to change teams – that’s a never. Not to stop watching this year – that usually comes around the June long weekend.

No, it’s a constructive pledge, made in good faith. And, as any resolution should do, it lasts as long as my resolve, which, generally, is a few weeks.

The pledge is to fill the season with the smells of home cooking. Thus putting all of that time to good effect – it essentially means (football) results don’t matter. If I can put good food on the table, fill the freezer with simple reheats or kids’ lunches, I will be encouraged to watch footy, potentially as much as I want.

I think I may have disclosed earlier that the Tiger curse lays heavily on my kitchen. And, as evidenced by last night’s dramatics*, it’s just not possible to combine watching Richmond and constructive cooking. (Destructive eating – hello, old friend…)

So the cooking comes into play as required, generally as a post-game stress reliever, or a pre-game nerve preventer. (B)eater-blocking.

Well, it’s week 1 and I am master of my own domain. In play we have:

  • Pete’s Table-topping pop-up beef stew
  • Pete’s sneaky beans
  • Pete’s oh! pears

Pete’s table-topping pop-up beef stew

Wake up hungry. Go to the butcher on Good Friday (ah, Marrickville, you perfect ville).

1kg of blade. Cut chunky, say 1.7m cube. Who cares, it’s Easter. Start with an onion, chopped in accordance with mood. Lightly sweat over a mild heat, lid on, cast iron French pot. Smash a garlic clove and dice the bugger, add to the onion. Reserve one garlic clove (raw) and eat if going to the Dendy later. Add the meat and brown. You can coat the meat in flour first, but lazybones will just chuck a table spoon in and stir to make a gravy. Add paprika.

Let this ferment over low-medium heat for 15 minutes while you revisit the empty fridge. Take the scungy carrot and dice it. Voila. Hide a zucchini and dice half of it. Take all the mongrel tomatoes you can find and roughly chop those, chuck it in.

At this stage, add Worcestershire sauce. enough to make your heart stop. Just enough.

Drain a tin of lentils while the kids are high on chocolate. They won’t even notice. Chuck half of that in. Half a tin of diced tomatoes, juice and all. Splash of quality red. Salt and pepper.

By now you’re oven should be nicely 200.

Pop some baking paper over your masterpiece. Lid on, in we go, say 90 minutes. If you’re not rushed, just turn the heat off after that, let the frog slowly boil into a caramel everythingness.

Serving options:

  • if alone, eat straight from pot! Don’t stop till you get enough.
  • Plated with mash.
  • Cooked a glorious second time, in a pie.
  • If rushed for time or don’t give a flying freddo frog, add a square of pastry to the stew/mash plate, and pretend you saw it on Foxtel.

This will freeze with ease, but eat the fucker, it will smell so good!

Pete’s sneaky beans

This one’s a great work lunch microwaver, or easy dinner for kids – could even be tacoised if required.

Half an onion and a garlic clove (avoid the extra fresh one unless going to the Chauvel that night.) Chuck in the second half of the tin of tomatoes above. Get that all tight and saucy, thick and swimmable. Grate the half a zucchini and add with the half a tin of lentils above. Plus salt and pepper. Let that bumble along for 15 mins with the lid on.

Add two tins of red kidney beans, including the sauce; add a bit more salt and pepper.

Cook lid on for 20-30 mins until thick and contestable.

Chuck into meal size portions, cool safely, and freeze until required.

Pete’s oh! pears

Wait till the buerre bosc pears are on special, $2-3 a kilo. Buy them a week ahead so they unconcrete a bit – get them out of the crisper for a couple of days.

We usually cook 6. Core, and peel if you want.  Baste with a sugar/vanilla syrup. Sit in a ceramic baking tray with arses covered in the syrup – make sure you coat the core hole, too.

Cook on that beautiful residual heat from the stew – start at around 150 for 30 mins or so, then drop down to 100 for another 30, then turn the stove off and just let it be.

Re-baste with the syrup every 15 mins or so, until you don’t give a shit.

These are great served hot with custard, ice cream etc. But we like ours cold, with hot porridge, so store them in the fridge until the perfect autumn breakfast moment.

From this you should get dinner for four (stew) plus a couple of piefuls leftover; 3-4 work lunches; and a cracking dessert for four plus a couple leftover for breakfast.

Next week, it’s the Tigers and the Pies on Friday night, so cooking might be Saturday night – it’s going to rain for much of the week, so I can feel a soup coming on.

Until then, happy cooking, happy eating, enjoy Shane Watson’s final moments, and I hope your team wins, unless it is Adelaide, Brisbane, Carlton, Collingwood, Essendon, Fremantle, Geelong, Gold Coast, Hawthorn, Melbourne, North Melbourne, Port Adelaide, Sydney, St Kilda, West Coast, Western Bulldogs or Western Sydney.

* If you haven’t caught up, the Tiges managed to turn a routine win over wooden spoon contender Carlton into a great escape. Still, we’re on top right now, and they’re right on bottom.

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