Beef

Wigan Athletic F.C. ~ Jewell Ruby Murray

Introduction: Paul Jewell (born 28 September 1964) is a former English footballer and manager.

In June 2001, Jewell returned to Wigan Athletic as manager, he had played for them making 137 league appearances and scoring 35 goals. In the 2002–03 season the club won the Division Two championship. They were near the top of Division One throughout the 2003–04 and then on the final day of the 2004–05 Championship season, Jewell’s Athletic side clinched promotion to the Premiership bringing top flight football to the Lancashire town for the first time.

On the final day of the 2006–07 season, Jewell steered Wigan safe from relegation after a win against Sheffield United at Bramall Lane on 13 May 2007. A day later, Jewell resigned as Wigan manager. Shame.

My grandfather used to put dried prawns in with his beef dishes but I have only just found a supplier for them so I have never tried them.

Preparation time: 20mins

Cooking time: 2 hours

Home kit: large shallow casserole, medium bowl and a pestle and mortar.

Away kit: 4 plates, 4 spoons (curry should be eaten with a spoon)

Serves: 4

Ingredients

  • 2 lb. stewing beef, cut into 1 inch cubes
  • A thumb of ginger
  • ½ a bulb of garlic
  • ¾ pint of water
  • 10 tablespoons (160 ml) vegetable oil
  • 10 cardamom pods
  • 2 bay leaves
  • 10 whole black pepper corns
  • 1 inch cinnamon stick
  • 1 large onion
  • 1 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 5 tsp. bright red paprika
  • 2 tsp. hot chilli powder
  • A generous pinch of salt (for grinding)
  • 2 tbsp. tomato puree
  • Freshly ground black pepper

Method: Preheat the oven to 180oC

First half

Put the coriander and cumin seeds into the pestle and mortar with the pinch of salt and do a little grind.

Heat the oil in the casserole over a medium flame. Brown the meat in batches and set aside in the bowl. Do a little grind…

Add the cardamom, bay leaves, pepper corns and cinnamon into the same oil. Stir once. After a few seconds tip in the onion, fry them until golden brown and caramelized. This is important to the taste and will take about 5 mins. Do a little grind…

Now add the ginger and garlic and fry for a further 30 seconds. Add the newly ground coriander and cumin along with the paprika and chilli. Roast these in the oil for a further 30 seconds. Now return the meat and scooch it about in the spices carefully coating each piece.

Second half

The spices will have stuck a bit at this point so pour in the water (careful it will sizzle) and use a wooden spoon to sloosh them off the bottom of the pan. Add the tomato puree and mix that in too. Bring to the boil and stick the casserole in the oven and leave to fester for 2 hours.

Full time results

Serve with pure white boiled basmati rice to contrast with the deep red of the gravy.

N.B. If you turn down the oven temp to 170oC you can leave this in the oven for an entire visit to your local stadium and it’ll be none the worse for wear.  Though you might need someone else to prepare the rice for you.

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West Bromwich Albion F.C. ~ Baggie Beeff Astle

Introduction: Jeffrey “Jeff” Astle (13 May 1942 – 19 January 2002) was an English footballer. He played 361 games for West Bromwich Albion, scoring 174 goals, and was one of the most iconic players in the history of the club. He also won five caps for England, but did not score any goals. The Albion fans nicknamed him “The King”.

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He would appear on the TV show “Fantasy Football League” with Skinner and Baddiel where he would sing during the closing credits. Jeff Astle is celebrated on the gates of the Hawthorns.

This recipe is based on a traditional Staffordshire beef lobby, The King of stews.

Preparation time: 20 mins

Cooking time: 40 mins first half then 1 hour in the second half

Home kit: Large casserole dish

Away kit: 4 plates, knives and forks

Serves: 4

Ingredients

  • 450g/1lb stewing or braising steak – fat removed and cut into small chunks
  • A handful pearl barley
  • 1 onion diced
  • 1-2 cloves of garlic, crushed
  • 4 potatoes diced
  • 1 swede diced (the big orange fleshed ones not the little white ones)
  • 4 celery sticks, chopped
  • 4 diced carrots
  • Beef stock

Method: Preheat the oven to 180oC

First half

Put the meat, onion and pearl barley in the casserole and cover with water. Bring to the boil and then simmer gently on a very low heat for 40 mins. Stir occasionally to prevent it from sticking. Meanwhile peel and chop the vegetables to dice of a similar size.

Second half

Add the vegetables to the casserole and top up with stock to cover the vegetables. Bung in the oven for approximately 60 mins or until everything is softly cooked and the meat is tender. Season to taste.

Full time results

Serve in big bowls with chunky bread.

Manchester United F.C. ~ Sir Alex Burgerson

Introduction: Sir Alex Ferguson was born on the 31st December 1941 in Glasgow. He shares a birthday with my grandfather.

He has won 49 trophies as a manager, making him the most successful British kickball manager in history.

The key to cooking a good burger is to create umami.  You can achieve this by getting the griddle you cook your burger on extremely hot before cooking. If you set off the fire alarms you’re doing it right!

Preparation time: 20 mins

Cooking time: 4 mins, plus 5 mins Bergie time

Home kit: griddle or barbecue,

Away kit: 4 plates, knives and forks,

Serves: 4

Ingredients

  • 4 x 100% Aberdeen Angus beef burgers
  • 4 x soft white floured bread rolls
  • Salt and freshly ground black pepper
  • Olive oil
  • Lettuce – shredded
  • Tomato, cut into strips
  • Dill pickles, cut into strips
  • Mayonnaise (full fat not the sliming rubbish)
  • Tomato sauce

Method: Preheat the barbecue or griddle till it’s smoking hot

First half

Coat the burgers with a generous pinch of salt and pepper. Allow to sit for a few minutes while the griddle or barbecue gets hot, stinking hot. Now coat with a light brush of olive oil and place on the heat and sear for one minute. Turn and sear for one minute. Rotate 90o and turn to get a goal net pattern going on your burgers, sear for one minute. Turn and sear for the final minute.

Put aside to rest for 5 mins (Bergie time) to allow the meat to relax and become soft.

Second half

While the burgers are resting toast the buns. Put the mayonnaise and tomato sauce on the base of the roll then cover with the shredded lettuce. After the 5 mins Bergie time place the pattie on the bun/lettuce combo and make a lattice of tomato and dill pickle strips on top to make a tasty vegetable tartan.

Full time results

Close the bun and eat vigorously as if on the side lines chewing gum.

Fulham F.C. ~ Craven Cottage pie

Introduction: Craven Cottage has been the home ground of Fulham since 1896.  Its current capacity is 25,700, the record attendance was for a game against the Millwall Dockers on the 8th October 1938 and stands at 49,335.

This pie should be made with King Edward potatoes as they were named after King Edward VII who was King when Fulham ascended to the football league in 1903.

Preparation time: 20 min

Cooking time: 1 hour 20 mins

Home kit: a large saucepan, large shallow ovenproof baking dish

Away kit: 4-6 dinner plates and forks

Serves: 4-6

Ingredients

  • 1 tbsp. sunflower oil
  • 1 lb. beef mince
  • 1 medium onion, chopped
  • 2 tbsp. Worcestershire sauce
  • 2 x 400ml cans of chopped tomatoes
  • 350g frozen mixed vegetables (carrots, peas, green beans)
  • 1 lb. peeled potatoes
  • A knob of Butter (proper stuff)
  • A matchbox sized piece of strong cheddar, grated
  • Generous pinch of salt and pepper

Method: Preheat the oven to 180oC

First half

Heat the oil in the saucepan over a medium heat and fry the onions until soft, then add the beef, keep frying until the beef is evenly browned, this will take about 10 minutes. Now pour in the two cans of tomatoes, Worcester sauce and the frozen mixed vegetables. Season to taste, with salt and pepper, cover and simmer for 30 minutes.

While that’s happening, cut the potatoes into small chunks (they cook quicker) and boil them in salted water until soft. Drain and mash them to smithereens with the butter.

Second half

Now it all comes together.  Lightly grease the baking dish and spoon in the mince mixture. Spread the mash over the top and sprinkle the cheese over the mash. Place in the oven for 30-40 mins until thoroughly hot and the cheese is bubbling.

Full time result

Serve on its own on piping hot plates.  It’s a meal in itself!