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The Norfolk Broads Forum / Cooking On A Boat / Beef with Peppers
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Posted By Discussion Topic: Beef with Peppers

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Richard
Mar-08-2005 @ 4:30 AM                           Permalink
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This one is for Pizzalover. It requires very little work, a small budget, and loads of booze.

But guess what kids will love it, I don't like the taste of peppers, but cooked this way even I liked it.

Before I start I must admit that I ripped the basis of this from Bon Appetite magazine.

To feed four you'll need :-

4 large baking potatoes
1 Red Pepper
1 Yellow Pepper
1 Onion
6 medium sized Mushrooms
1 shallot, small dice
2 tsp Marjoram
1 Pound of GOOD steak, fillet, rib eye, new york
etc. about 1/2 - 3/4 " thick - don't use the manky stuff.
1/2 pint double cream.

Heat the oven as high as it will go, about 400 F on a boat. Take the spuds, stick a knife in the spuds about three times each side and place in oven. If you want you can coat the skins in olive oil and sprinkle salt on.

Set Your mental timer for 30 mins.

Then take your onion, and slice thin, take the peppers and cut into 1/4" strips (after de-seeding and cutting out the white bits, and taking the sticky label off the outside). Slice the mushrooms thin. Stick them all in bowl.

Take the steak salt and pepper both sides (black pepper is best).
  
After your 30 min timer has gone off (this is about 2 cigs and three beers on my mental clock) take the only frying pan you have and heat it up to with a splash of olive oil. When it's nice and hot throw the steak on, leave it for about 2 mins, you just want to brown it, not cook it, then flip it over and give it another minute.

Take the steak off and put it on a plate to cool down. Turn the pan down to medium and add the veggies. They need to cook for at least 20 mins, at which point the onions should be light brown, not burnt.

While the veggies are cooking, drink, while drinking slice the steak through the middle, right along the uncooked middle section, then slice the steak so you end up with small strips of beef, where one side has been seared. They should end up looking like soggy red and grey mac fries.

The 20 mins should now be up, drink again. Then add the cream and the marjoram, and beef to the pan.

Stir and warm through, at medium low. This takes about 5 mins., while this is going on take out the jacket potatoes, cut in half, add butter, salt and pepper to taste. Then pile the beef mixture on top.

Enjoy.

This message was edited by Richard on 3-8-05 @ 3:28 PM

Tuppence
Mar-08-2005 @ 9:42 AM                           Permalink
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This sounds lovely!

We don't have an oven or a grill - only a double burner. Got one of those camping toaster things though so healthy breakfast is mastered now...

I tend to pre cook potato and veg etc at home and the cooking time and effort on the boat is halved. Haven't quite mastered Jackets yet though!!!

A couple of weeks ago I went to Wroxham Butchers (Hoveton, whatever) and got some exceptional fillet steak and did something similar.  

I also quite often cook pork and add a very healthy measure of cider to aid cooking and taste......



PizzaLover
Mar-08-2005 @ 1:13 PM                           Permalink
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Excellent.
I think we've established the cooking style.

Am I allowed to add the beef to the pan with the cream and marjoram, or will that spoil it?

Richard
Mar-08-2005 @ 4:30 PM                           Permalink
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sorry about that pizzalover - I hate it when a recipe misses a step !

Maybe we should call this the art of course cooking, although michael green probably has the copyright on that, anyone know if he's still alive

bonniescal
Mar-08-2005 @ 6:57 PM                           Permalink
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This meal was marvelous.  Poor Chris had, had dental work that day and Richard thought it would be soft enough for him to eat, but it was still to much to chew.  Which worked out well for the two of us.  We gorged ourselves.

Richard
Mar-09-2005 @ 5:38 AM                           Permalink
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Tommorow - I'll post an italian drinking recipe.

billmaxted
Mar-09-2005 @ 9:32 AM                           Permalink
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Re Tupence not having a grill or oven, have you got a hay box on board?

Buy a cast iron french style cooking pot then make a plywood box about one and half times the size of it with a close fitting lid and line with straw.

Heat your stew on one of the rings first thing in the morning till its bubbling well, place in the box perhaps with a few small potatoes in their jackets. surround on all sides with straw. Leave the whole thing in a locker all day. It will continue to stew slowly. Meal ready for you in the evening. You can reheat on one ring if needed and boil your 'suprise peas' on the other. Great for small yachts but don't get carried away, heeling over, unless you have either clamped the lid down or have fancy gimbals. Now that does take me back to the 60's and the days of ice boxes and changing ice blocks every day at the nearest boat yard.

I was sure I tied the other end to the boat Bill...

Tuppence
Mar-09-2005 @ 10:10 AM                           Permalink
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Morning Bill

.....it takes you back to the 60's!!!

Reading your message takes me back only to last Summer!

I can remember it now......warm wine, curdled milk, sausages cooking by themselves in the heat of the boat!!!

It's nice keeping boating simple.  

I've never heard of your straw idea before....I'll bear it in mind!!!

Thanks.

Christina

billmaxted
Mar-09-2005 @ 11:01 AM                           Permalink
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Makes really nice stews or briased beef, pork or lamb chops or chicken breasts. You can put in root veg. beans, onions and add sheery or red wine or stout. The more there is the better it retains the heat. There is of course no need for the gas to be on whilst underway which is a good safety point. If you use veg I normal par boil first. Don't try Norfolk 'Swimmers' there not enough steam can you just get a soggy sludge on top.

The bridge wasn't that low when we went the other way Bill...

Richard
Mar-10-2005 @ 4:08 AM                           Permalink
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Quick way to do a stew that tastes good, after you've made the basic stew ( do this in the evening) put a lid on the stew and let it sit on the stove over night. In the morning heat it until boiling (kills any bugs). Put a lid on the pan, take the towels from the morning shower and wrap the pot in these towels, and the spare duvet, and leave tucked away somewhere. In the evening just re-heat


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