St. Hilda’s Spicy Beef Pot by Kath Breckon SCOTY Winner 2016

A warming chunky beef chilli with homemade garlic cornbread, sweet potato and butternut squash croquettes served with a vegetable salsa
  • 3:00 TIME
  • 4 portions

INGREDIENTS

For the warming beef chilli 

240g topside of beef

1g ground cumin 

3ml vegetable oil 

80g carrot, peeled and finely diced 

60g onion, peeled and finely diced 

3g fresh garlic, peeled and minced 

2.5g mild chilli powder 

1g dried oregano 

4g CHEF® Liquid Beef Concentrate 

350ml water 

10g tomato puree

180g MAGGI® Rich and Rustic Tomato Sauce 

0.5g black pepper 

0.3g ground cayenne pepper 

40g chickpeas drained 

0.5g fresh flat leaf parsley 

 

For the sweet potato and butternut squash croquettes 

80g MAGGI® Mash Potato Flakes 

200g sweet potato, peeled and grated 

80g butternut squash, peeled and grated 

24g MAGGI® Southern Fried Crunchy Bake 

100ml water 

For the garlic cornbread

110g polenta    

50g plain flour     

5g baking powder    

8g caster sugar    

60ml water     

180g low fat natural yoghurt 

1 medium egg     

3g fresh garlic  

 

For the salsa

3g vegetable oil 

100g sweetcorn 

40g red onion, fine diced

80g garden peas 

40g red pepper, fine diced

40g yellow pepper, fine diced

0.5g fresh thyme, chopped 
 

METHOD

Prep: 20 minutes. Cook: 2 to 3 hours depending on the meat size.

  1. Trim and remove the fat off the beef, cut into small dice. Seal the beef in 3ml of the hot oil in a small bs tin, add 3ml of the Maggi beef concentrate and add 300ml of water, place a lid on the tin and place in a heated oven at 200C.
  2. Place the polenta, flour, baking powder, caster sugar in a bowl. Mix together the egg, yoghurt and 60ml water. Add to the polenta, adding the garlic and stirring gently, divide equally into 4 bread tins and bake for 15-20 mins at 180c.
  3. Peel and grate both the butternut squash and sweet potato. Bring a little water to the boil and add the sweet potato, cook for a few minutes before adding the butternut squash, cook for a further couple of minutes, strain and then return to the heat to dry out for a couple of minutes, keep stirring.
  4. Mix the Maggi Potato Flakes with 120 ml water, add the sweet potato mix, mash together, and divide into 8 equal amounts, shape into croquettes and evenly coat with the Maggi Southern Fried Crunchy Bake. Place on a baking tray and place in the fridge until needed.
  5. Peel and finely dice the carrots, brunoise the onion, cook the carrots in a little water, then add the onion and the chopped garlic, add the Maggi Rich and Rustic Tomato Sauce, chilli, oregano, tomato puree, cumin and cayenne pepper. Take the beef out of the oven , then add to this sauce with the stock (from the bs tin), allow to cook on a low heat for 30 mins to allow the flavours to infuse , season and add the last 1 ml of  Maggi beef concentrate, this helps to enhance the flavour.
  6. Place the croquettes in the oven and bake for 20 mins at 200c.
  7. Brunoise the red onion and peppers, sweat off in a little oil. Then add the sweetcorn and peas, cook for a couple of mins, then add the chopped thyme. 
  8. Once everything is at the correct temperature, place into serving dishes or on the plates, garnish the beef chilli with a sprig of the flat leaf parsley and serve.
     

CHEF'S TIP

Sealing the beef in hot fat first will help build flavour. It is very important to make sure the meat is well braised, check the largest pieces of meat before serving.

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

397 kJ

94 kcal

1960 kJ

465 kcal

8400 kJ

2000 kcal

23%

Fat

1.8g

9.0g

70g

13%

of which: saturates

0.6g

2.9g

20g

15%

Carbohydrate

13.0g

64.1g

260g

15%

of which: sugars

4.0g

19.5g

90g

22%

Fibre

1.8g

8.9g

-

-

Protein

5.6g

27.4g

50g

55%

Salt

0.46g

2.25g

6g

37%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.

Products used in the recipe