Slow cook suppers from Neven Maguire

Corned beef and spiced beetroot bagels

Ingredients, makes 8

1 Simply Better Irish Angus Corned Beef Joint

8 Simply Better Irish Made Tomato & Cheddar Bagels

1 Carton Simply Better Handmade Roasted Garlic Aioli

100g Simply Better Irish Made Gherkin Relish with Mustard

2 Little Gem Lettuces, trimmed and separated into leaves

1 Carton Simply Better Handmade Spiced Beetroot Relish

1 Large Onion, cut into thin wedges

2 Carrots, sliced

1 Tbsp. Black Peppercorns

2 Bay Leaves

Simply Better Hand Cut Sweet Potato & Parmesan Fries, to serve

Method

1. Remove the corned beef from the packaging, cut off the string and dry with kitchen paper, then leave on a plate for 30 minutes to 1 hour to come back to room temperature. Put the corned beef in a large saucepan with the onion, carrots, peppercorns and bay leaves. Cover with cold water and bring to the boil, then reduce to a simmer for 1 hour, skimming off any white foam that rises to the surface. Leave in the liquid for at least 15 minutes to rest or until ready to serve.

2. Preheat the grill and toast the bagel bottoms. Meanwhile, carve the corned beef into wafer thin slices. Add a heaped tablespoon of the aioli to each bagel bottom and smear a dollop of the gherkin relish on top. Cover with some little Gem lettuce leaves and pile on the corned beef. Toast the bagel tops under the grill. Add the spiced beetroot relish on top of the corned beef and finish with the bagel tops. Cut each bagel in half and serve on plates with the sweet potato & Parmesan fries.

Greek-style beef stew with butter beans

Ingredients, serves 6

2 Packs Simply Better Irish Angus Casserole Beef Pieces

1 Tbsp. Simply Better Organic Red Pepper & Herb Seasoning

2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil

2 Tsp. Simply Better Organic Ground Cinnamon

1 Tin of Simply Better Italian Tomato Purée

300ml Simply Better Esquinas De Argento Malbec

1 Tin of Simply Better Italian Chopped Tomatoes

1 Carton Simply Better Organic Butter Beans, drained and rinsed

300g Shallots, peeled

4 Garlic Cloves, thinly sliced

Method

1. Remove the casserole beef pieces from the packaging and dry with kitchen paper. Leave on a plate for 30 minutes to come back to room temperature.

2. Preheat the oven to 140C (250F/GasMark 1). Heat a skillet pan or casserole pot over a high heat. Sprinkle the beef with the red pepper & herb seasoning. Add half the oil to the pan and sauté the beef for about 3 minutes until lightly browned. Transfer to a plate.

3. Reduce the casserole to medium, then add the rest of the oil and sauté the shallots for 2-3 minutes until they have picked up a bit of colour. Stir in the garlic and sauté for another minute. Sprinkle over the cinnamon and stir in the tomato purée, then allow to cook out for a minute or two, stirring. Pour in the wine and allow to bubble down a little, then stir in the tomatoes and stir back in the beef pieces. Bring to a simmer and add cover with a lid before transferring to the oven and cook for 2 ½ hours.

4. Remove the stew from the oven and stir in the butter beans, then return to the oven with the lid back on for 30 minutes. Leave to relax for 15 minutes with the lid on, then remove any excess fat by placing kitchen paper on top to soak it up.

5. To serve, place the Greek-style beef stew with butter beans straight on the table with some roasted or boiled baby potatoes.

Neven’s top tip: Leftover stew would make the most delicious pasty and give you a lovely dinner for another day. Cut thawed Simply Better All Butter Puff Pastry into quarters and roll each piece to a 22cm circle (use a side plate as a guide). Fill one side of each one with about 200g of stew and brush the pastry with Simply Better Irish Free Range beaten corn fed egg. Fold over to enclose the filling and secure the edges with a fork or use your fingers. Bake in a preheated oven at 200C (400F/Gas mark 6) on a non-stick baking sheet for 25 minutes until puffed up and golden brown. Serve with a nice green salad.

Braised Asian-style beef hot pot

Ingredients, serves 4

1 Simply Better Irish Angus Eye of the Round Beef Joint

2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil

4 Large Garlic Cloves, thinly sliced

1 Red Chilli, cut into thin rings

20g Packet Fresh Coriander, finely chopped (including stalks)

250ml Simply Better Slow Cooked Bone Broth

3 Tbsp. Simply Better Irish Made Soy & Ginger Sauce

3 Tbsp. Simply Better Irish Made Hoisin Sauce

300g Simply Better Organic Jasmine Rice

1 Pack Simply Better Asian Style Greens

2 Tbsp. Simply Better Handmade Peanut & Chilli Rayu

Sea Salt & Freshly Ground Black Pepper

Method

1. Remove the eye of the round beef joint from the packaging, cut off the string and dry with kitchen paper. Leave on a plate for 1 hour to come back to room temperature.

2. Preheat the oven to 220C (430F/Gas Mark 7). Heat a 2 litre casserole pot over a high heat. Season the beef lightly with salt and plenty of black pepper. Add half the oil and sear the beef all over until well browned and the fat has gone golden brown, this will take 3-4 minutes, then put on a plate.

3. Tip the garlic and chilli into the casserole pot and stir-fry for 1 minute with a wooden spatula until sizzling. Pour in the bone broth and allow to bubble down a little, then stir in the soy & ginger and hoisin sauce with most of the coriander, reserving a handful of the leaves to garnish.

4. Put the beef back into the casserole pot, fat side up and roast for 90 minutes at 180C (350F/Gas Mark 4).

5. Remove the braised beef from the oven and cover the joint loosely with tin foil, then leave to rest for 20 minutes. Meanwhile, rinse the rice in a sieve under cold running water. Tip into a saucepan and add a pinch of salt and cover with enough water to come 2cm above the rice (the first joint on your little finger is a good guide). Bring to a simmer, then stir well to separate the grains. Cover and cook over a low heat for 8 minutes, then turn off the heat and leave to steam undisturbed for another 10 minutes for perfectly fluffy rice.

6. Heat a wok over a high heat and add the rest of the oil. Tip in the Asian green vegetables and stir-fry according to packet instructions. Drizzle over the dressing. Transfer the beef to a carving board and carve into slices, then arrange on plates with the Jasmine rice and Asian green vegetables. Drizzle the peanut & chilli rayu over the rice and scatter the reserved coriander on the beef to serve.

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