I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 10 May 2016

Beef Ragù


Beef Ragù.

A proper comforting winter meal on a very winter-like day. It's thoroughly wet but we are not miserable.

Serves 6.

In a large ovenproof casserole pan, brown
-1kg beef brisket, cut into 3cm chunks, seasoned with salt/pepper.
Turning occasionally until the meat pieces are browned.
Remove from the pan.
Wipe the pan clean with kitchen paper.

Put the pan back on the heat.
Add a little bit of vegetable oil.
Put in,
-2 onions, quartered,
-2 large carrots, cut into chunks,
-2 stalks celery, cut into chunks,
-2 clove whole garlic,
-2 rashers sliced bacon,
-salt/pepper.
Cook, stirring occasionally until the the vegetables have taken on colour. Add
-1tbsp plain flour.
Stir well, add
-2x400g tinned plum tomatoes,
-1tbsp balsamic vinegar,
-beef pieces,
-200ml water,
-parsley, bay leaves, rosemary.
Cover with a lid.

Bake in 150c fan forced oven for around 3 hours or until the meat pieces are melting and flaking. Leave the beef to continue to cook in the residual heat for 20 minutes. This seems to thicken the sauce and intense the flavour.

Serve with rice, potatoes or pasta.
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