our recipes

Our recipe collection, as it develops, is based on our Ruby Red Devon Beef and local ingredients from our suppliers and other outlets.

We are happy to provide links to our recipe ingredient suppliers so that you can check out their product ranges available from our store.

Seasonal vegetables are used where possible - available locally from our farm shop.

the recipes

This is another one of those recipes where you can vary your ingredients and still produce an excellent result. However, marinating the beef is crucial to a really good flavour. Some recipes add cognac to the marinade, however we couldnt find any in the cupboard. Feel free to experiment and report back.

Red Ruby Devon Beef Bourguignonne

This is a healthy low fat version of this popular favourite. You do not need to be precise with the quantities as it tends to taste good, but just a bit different if you vary ingredients according to availability.

ingredients

500g Red Ruby Devon Beef Skirt (or stewing steak)

marinade
Half a bottle of red wine (we used a British red wine)
4 medium onions (finely chopped)
2 tablespoons balsamic vinegar

250g back bacon (cut into small pieces)
Few sticks celery (chopped)
250g chestnut mushrooms (sliced)
750g carrots (roughly chopped into fairly large pieces)
I jar tomato puree
I can chopped tomatoes
2 cloves garlic (crushed)
2 beef stock cubes
2 bay leaves
Extra virgin olive oil (preferably Italian)
Coarsely ground black pepper to taste
salt (if required) to taste: we think it tastes fine without salt :)

method

Make up the marinade by frying the onions in the olive oil, then adding them to the wine, and balsamic vinegar.
Sear the beef in the pan a few pieces at a time, and add the pieces to the marinade. Refrigerate overnight.
Heat a teaspoonful of the olive oil in a casserole dish and fry the bacon until crisp.
Add the mushrooms and fry briefly.
Add all the remaining ingredients, including the marinade.
Bring to the boil then transfer to a slow oven for several hours (you could use a crock pot at this stage).

Serve with your choice of seasonal vegetables, fresh crusty rolls and red wine (in case you were wondering what to do with the other half of the bottle).