Classic Chipotle Steak

I bought a tin of Chipotle Chillies when I was in Cancun last year. Yesterday Nancy in her blog Nancy's Locally International Cuisine posted a recipe using these Chillies and I realised; it's about time that I used mine!
So last night I took my Farmers Choice Skirt Steak out of the freezer and today I went ahead with creating my recipe.

Chipotle is a traditional smoked Jalapeño Chilli Pepper from Mexico. They have lately become very popular all over the Americas. Once smoked the Chillies will be dry and need rehydrating before they can be used. Which is why I find it much more convenient to use them ready to go from a tin with Adobo Sauce.

There is a Classic way to marinate a cheap cut like Skirt or Flank in a Chipotle marinade. However after researching the subject a little more in depth, I came across many different 'Classic' ways.
So I think I may as well call mine Classic, even though it's a first time creation for me :-)

So here are the Ingredients:
(serves 2, but multiply if doing more)

1 Skirt or Flank Steak (mine were 2 small ones, but a large one works just the same), 
Marinade:
2 Chipotle Chillies, from a tin in Adobo Sauce
1 Garlic Clove, chopped roughly
1 tsp Mexican Oregano
1 tsp Olive Oil
1 tsp Honey
Juice of 1 Lime
a pinch of Salt and Pepper

Place all the Marinade ingredients into a small blender and whizz till smooth. if you multiply the amounts to make a larger quantity, it can be kept in the fridge for quite a while.
Spread the marinade over the Meat and leave to marinade for about 1 hour in the fridge.
Take the meat out and let it come to room temperature before cooking.

Heat your grill or broiler or BBQ to high and place the steak onto it. Cook for about 5 -7 all together, turning every minute. Brush the steak with more of the remaining marinade as you go.
Then leave it to rest for 5 minutes before carving into thin slices. It's important to carve across the fibres or grain as it is called.

Serve with a refreshing Tomato and Coriander Salsa and Guacamole. Beans also make a great accompaniment.


My Verdict: The Chipotle really pack a punch, but make for a beautifully meaty and juicy steak. I am not sure if it was the marinade or the steak or the way I carved nicely across the fibres, but this was the juiciest Skirt Steak I have ever had. Good on you Classic Chipotle Way!

Vietnamese Beef Broth (Phở Bò)

After my visit  to Pho Restaurant in Brighton, I have of course been inspired to write a recipe. If you would like to try making this delicious, nourishing and healthy Soup at home, here is my do'able version:

Ingredients:

(for the Beef Broth)

3 kg Beef Bones 

1 slice of Beef Brisket (stewing steak)

1 Onion, halved

1 Carrot, sliced

1 large Piece of Ginger, sliced

5 cloves

1 tsp Peppercorns

1 tsp Fennel Seeds

2 Cassia Bark Sticks

2 Star Anise

3 Black cardamon Pods

3 tbs Fish sauce

1 tbs Sea Salt

a piece of Rock Sugar

a bunch of Coriander Stalks

Place the Bones and Stewing Steak into a Stock Pot and cover with cold Water. 

Bring to the boil, then turn the heat to low.

A lot of foam and scum will rise to the top at it comes to a simmer. 

Lovingly remove this with a spoon. 

That done add the spices and seasonings.

Simmer on a very low heat, without a lid for a minimum of 3 hours. (the longer the better) During this time keep skimming of any rising foam and the fat.

Do not stir the Broth to much, to keep it nice and clear.

After about 1 1/2 hour take out the Beef Brisket (Stewing Steak) and leave to cool. 

Ingredients for the Bowl:

Flat Rice Noodles, soaked in hot water for 10 minutes then rinsed.

Spring Onions, cut into rings

Red Chilli slithers

Coriander Leaves

Thai Basil Leaves

Vietnamese Mint Leaves

The Beef Brisket, sliced

Filet Steak, sliced very thinly

Ox Tripe, thinly sliced (optional)

Bean Sprouts

Feshly ground Black Pepper 

Arrange the Noodles,  Beef Brisket,  Steak slices and the ingredients that you like in your Bowl, ready for the steaming hot Broth to be ladled over. Add in or leave out all that is to your personal taste. 

This is the beauty if the Pho, you make it your own, just the way you want it. 

Strain the Beef Broth through a sieve lined with wet muslin.

Return to a bubbling boil and check the seasoning one last time

Add a little Fish Sauce if needed.

Finally ladle the boiling Broth into your Bowls and serve with a Lime Wedge, some chilli slithers and some more of the herbs on the side. These can be added to taste at the table.

Enjoy! 

Corned Beef Hash

Had a flimsy Breakfast?
Have a hearty Brunch!!


Ingredients:
Serves 2

2 Large Potatoes, peeled and diced
340g Corned Beef
1 Onion, diced
a handful of chopped Parsley

Fry the diced Potatoes in a little Vegetable Oil, tossing them frequently.
After a few minutes add the Onion and keep frying moderately until everything is lightly coloured.
Cover with a lid and turn the heat down. Leave to cook for about 7 minutes until the Potatoes are cooked through.
Stir in the Corned Beef and Parsley and heat thoroughly.
Season with Pepper and a little Salt if needed (the Corned Beef can be quite salty.
Serve with a fried Egg on top and a little Salad Garnish.
Yum, I'm going back for seconds