At Canfield Farms we use only our own produce, organically grow of cause. As the Beef and Veal is of the very best quality we enjoy cooking it, so we would like to share some of our favorite recipes with you.

Recipes;

Beef and Wine Stew with Black Olives.
Beef Goulash.
Beef Bourguignon.
Veal Escalope with Dijon Mustard.
Veal With Apricots for 6.
Veal Escalopes With Marsala Sauce For 6
Rudgwick Organic Fillet of Veal
(Demonstrated at The Festival of Food)

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Beef and Wine Stew with Black Olives.

Ingredients

900g/2lb top rump of beef
4 tbsp brandy
180ml/6fl oz red wine
a bouquet thyme
parsley and bayleaf
a little strip orange peel
clove garlic, crushed
butter and olive oil, for browning
170g/6oz black olives, stoned
Salt and freshly ground black pepper
Method

1.Cut the meat into small neat cubes, not more than 2.5cm/1in square. Heat the oil and brown them in a mixture of olive oil and butter. Warm the brandy in a soup ladle, pour it over the meat, set light to it, shake the pan until the flames go out.
2. Add the red wine, let it bubble fast for about half a minute. Season with a little salt and pepper, put in the bouquet tied with thread, turn the flame as low as possible, cover the pan with at least two layers of greaseproof paper and the lid.
3. Cook as gently as possible, on top of the stove, with a mat underneath the pan for about 3½ hours. Ten minutes before serving remove the bouquet and put in the stoned black olives. Taste for seasoning before serving.
4. The flaming with the brandy, although not absolutely essential, burns up the excess fat and makes a difference to the flavour of the finished sauce, which will be a short one, most of the liquid having been absorbed by the meat. The old Nimoise cook who showed me how to make this particular version of the dish used Chateauneuf de Pape to cook it in (we were in the district, so it wasn't so extravagant as it sounds, and it most definitely pays to use a decent and full-bodied wine for these beef stews) and she garnished the dish with heart-shaped croutons of fried bread instead of rice.

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Beef Goulash.

Ingredients

500g/1lb sirloin steak, trimmed and cut in strips
olive oil
1 medium onion, peeled and sliced thinly
½ red pepper, de-seeded and sliced
½ green pepper, de-seeded and sliced
25g/1oz butter
250ml/8½fl oz Tomato and Red Pepper Soup (see separate recipe) or any leftover soup
200ml/7fl oz beef stock
3 tbsp paprika
sea salt and black pepper
small bunch flat leaf parsley
100ml/3½fl oz soured cream
Method

1. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.
2. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak.
3. Pour in the remaining Tomato and Red Pepper Soup (or any other), stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flat leaf parsley.

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Beef Bourguignon.

Ingredients

1.5kg/3lb5oz chuck steak, cut into 5cm/2in pieces
45ml/3 tbsp olive oil
1 large carrot, peeled and cut into chunks
1 large onion, peeled and cut into chunks
2 sticks celery, rough chopped
2 bottles red burgundy wine
2 sprigs fresh thyme
1 head garlic, cut in half horizontally
4 bay leaves
50g/2oz unsalted butter
225g/8oz whole piece of smoked bacon or pancetta
450g/1lb shallots, peeled
30g/2 tbsp plain flour
375g/12oz chestnut mushrooms
290ml/½ pint fresh beef stock
75ml/5tbsp brandy
freshly chopped flat leaf parsley
Method

1. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
2. Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight. This is known as a cook marinade.
3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon and shallots. Repeat with the remaining beef and add to the casserole dish.
6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.

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Veal Escalope with Dijon Mustard.

Ingredients

butter
4 thin veal escalopes
salt and pepper
1 glass Marc de Bourgogne or Armagnac or Cognac
150ml/5fl oz double cream
1 tbsp mild Dijon mustard
chicken stock (optional)
Method

1. Melt some butter in a pan and as it begins to turn nutty brown, fry the escaopes for 2 minutes on each side. Season with salt and pepper, pour in the alcohol and flame. This will create quite a bit of juice in the pan, so take the meat out at once, so that it does not boil in the liquid, and keep warm. Turn down the heat.
2. Now stir the cream briskly into the juices and add the mustard. If at this stage the sauce is too thick, add 1 tbsp chicken stock or even water to thin it down.
3. Stir in a knob of butter, season with salt and pepper and strain over the meat. Serve with boiled rice and a crunchy green salad.

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