Richard & Lizzie Vines
Hillhead Farm, Chagford
Devon TQ13 8DY
Tel. 01647 433433
Hi Richard, thought I would send you the skirt chilli recipe that has proved a winner with friends & family. Improved immensley in the last year by the quality of the wild beef skirt supplied by yourselves from Hillhead farm in Chagford Devon.
Hope the Exeter food festival proves a big hit and attracts new customers for you both.
I will be in touch with an order at the end of the month.
I have your rump steak marinating in a Japanese style marinade for tonights supper with soy, ginger, rice wine, garlic & a touch of wasabi & cant wait to enjoy later with a crisp leaf salad & roasted thyme diced potatoes.
Wild Beef Skirt Chilli with St Emillion
Davinia K Morrison, Swindon
Skirt beef has the most delicious flavour especially so the Wild Beef skirt from Richard & Lizzie’s farm in Chagford Devon. Although needing a slightly longer cooking time than more traditional cuts of steak it lends itself well to marinating & marries well with stronger flavours. This recipe is delicious and once tried you will want to make again and again. My sons will now only eat this chilli if I prove to them that I have used Richard’s Wild Beef skirt. I have tried with a supermarket version and they noticed the difference!
Prep time 20 min
Cooking Time 30min
1 kilo Wild Beef skirt
1 bottle St Emillion
2 tbsp Dried Chilli flakes (more if you like more heat in your chilli)
3x cans quality Italian chopped tomatoes
2x cans kidney beans
1x can cannellini beans
6 generous tablespoons tomato puree
6 garlic cloves crushed
3 large red peppers sliced
1 tablespoon smoked paprika
Slice the Wild beef skirt into strips then prepare the marinade.
In a large flat bottomed dish place the beef strips. Add the chilli flakes, crushed garlic, and smoked paprika, a good glug of olive oil, salt pepper, & tomato puree. Pour in at least half the bottle of St Emillion (enjoy the remainder whilst preparing the dish} Mix together well then cover and place in the fridge overnight or for at least six hours.
Drain off liquid and reserve.
Sear the beef in a hot pan then add the onions and sliced red peppers. Cook gently until soft but not brown. Pour over reserved St Emillion marinade and reduce by about a third.
Add the tinned tomatoes, beans and simmer gently until the beef is tender. Check the seasoning and add a tablespoon of sugar.
Serve with fluffy basmati rice or a hot baked potato & Enjoy!
If you have any comments or would like to share with us any favourite receipe, please email us.