Monday, 13 June 2011

Roast beef in plum sauce with mashed cauliflower

Good God! I thought I mightn't post this week because of exams and whatnot, but this was genuinely too good not to share. I really enjoyed this meal. The sauce was amazing.
Let's get straight to it.
For 2:
4 Small Beef Steaks
2 Plums
3 Glugs of red wine (yes, that's a unit!)
3 Onions
1 Cauliflower Head
1 Beef Stock cube (Knorr)
Coconut Oil
Roasting Dish
Frying pan

1. Heat the oven to about 150 degrees C. Once hot, put the steaks in with some coconut oil.
2. Slice the onions finely. Fry in the pan on a low heat with some oil.
3. Cut down to the plum stone, run the knife all the way round, then twist the plum apart and remove the stone. Chop each half plum into four pieces (so 16 plum pieces in all). Add them to the frying pan with the onions.
4. Put a saucepan of water on the boil.
5. Chop the cauliflower up into bit and start boiling it once the water is boiling.
6. Add two glugs of wine and the stock cube to the frying pan and one glug of wine to the beef in the oven. Stir the frying pan until the stock cube dissolves.
7. Once the sauce is thickened up and the beef has had roughly 40 minutes, add the liquid from the baking tray to the frying pan.
8. Once the cauliflower is boiled, drain it, then mash it.
9. Once the beef has had 1 hour total and the sauce is thick, serve.
Volumise: Use more cauliflower, boil or steam some broccoli.
Add Carbs: Boil and mash some sweet potato instead or as well.
Add fat: Add coconut oil to the mash.
Add Protein: Wrap the steaks in bacon and with cheese.

PS Most of these recipes are now going up on Chowstalker. Two points come to mind:
1. They have a ratings system. If you enjoyed the recipe, let them know.
2. They have a butt-load more good recipes.

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