Cooking Beef’n’Beer, RSNO Concert and tulips

We were having family over for a meal last week and we decided to cook something that has been off our menu for a few years. Beef’n’Beer i.e. beef cooked in beer is very simple but very tasty, and has the added value of a crusty bread topping. We’ve had a Le Creuset casserole dish for many years and the wee book that came with the dish has the recipe in it – now it’s online here. For my Beef’n’Beer, I used round steak instead of the beef chuck  (aka chuck steak) in the book. Round steak is much more tender and certainly takes less time to cook – it’s also much less fatty. For four of us, I bought 1.5lbs (0.68KG) of round steak. In our local butcher’s, everyone still asks for their meat in a pound, three quarters of a pound, half a pound or just “a quarter” e.g. of cold meat. I covered the steak lightly in flour and gently browned it in some Flora oil. I then added 2 medium sized shallots (I sometimes use a red onion) , a garlic clove, 2 thickly sliced carrots, 2 bay leaves, some dried thyme and rosemary (the recipe recommends fresh herbs) and some fresh parsley from my garden. After the shallots had softened, I added a bottle of real ale, in this case, a bottle of locally brewed Belhaven St Andrews Ale. I cooked this in the oven at 180 degrees Centigrade for about an hour and 15 minutes – you are always better to try it for tenderness after an hour. You can eat the dish on its own but adding the topping makes all the difference. I cut thick slices from a large baguette bought in our local community bakery (photo below) and covered the top of each slice with some Dijon  mustard  (interesting article). Two things are key here. Firstly, you need to make sure that you have enough liquid for serving the meat, as the bread will soak up some of it. Secondly, you need to squeeze the slices to maximise the number of slices – I allocated 2 slices per person. You put the dish back in the oven and in 20 minutes, the bread should be going brown at the edges. I served it with mash potatoes and broccoli but other vegetables  e.g. peas, green beans or buttered carrots would do as well. It is very tasty and …. roll of the drums... this is what it looks like.

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Beef’n’Beer cooked in a Le Creuset dish.

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Dunbar Community Bakery

I haven’t been to a classical music concert for years although every year I’ve promised myself that I will do so. Last week, I took the plunge and went to the Brunton Theatre in Musselburgh which is half an hour’s drive from Dunbar, to see the Royal Scottish National Orchestra. The concert started with the lively Romanian Concerto (very good video) by Ligeti, a composer unknown to me. Ligeti was a Hungarian composer who received many honours for his wide range of works. The second part was Mozart’s enchanting Bassoon Concerto in B Flat Major (video of the piece), featuring the principal bassoonist of the RSNO, David Hubbard (interesting video). It was fascinating to see how Hubbard controlled his instrument and seemed intent on getting the best out of it. The sound was melodious and you could not help but admire this man’s craft. The main event of the evening was Brahms’ Symphony No 4 (video of the whole concert with Daniel Barenboim). To this uninitiated listener, this was a melodic and joyous symphony with a combination of slower, softer sections and a crescendo of a final section. For a more detailed analysis – and a much darker view of the piece – see Tom Service’s review. So, a very enjoyable concert – the only thing missing being my camera. The photo below is included by permission of the RSNO.

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Section of the RSNO

We’re still in thick of winter in Dunbar but it’s now February and my garden is suddenly strewn with emerging heads of daffodils and a few tulip heads have also appeared. Today, with Storm Henry approaching, they are being blown about relentlessly. Inside the house, safely and serenely arranged in a vase are a bunch of multi-coloured tulips. These tulips are a welcome flash of colour, and a promise of Spring being not so far away, on an intermittently dark and windy day. Tulips have their origins in Turkey and came to Europe in the 17th century. An interesting fact from this website is that multi-coloured tulips were originally diseased but the modern versions are safe hybrids. The first photo shows the tulips in a resplendent array of contrasting colours, offset by the green of the stems. The second photo is taken from above the flowers and shows them in a completely different way, possibly bursting into song or yelling with pain at being shown at such an unflattering angle?

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A dazzling array of tulips

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Tulips from above

Sylvia Plath wrote “The tulips are too excitable, it is winter here” in a rather melancholy poem entitled Tulips. A much more joyous celebration of tulips comes from A E Stallings and she writes “The tulips make me want to paint” and “Something about the way they twist/ As if to catch the last applause” which could be an acute commentary on the 2nd photo.

 

 

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