Ladies In Beef | Beef in cider
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Beef in cider

Beef in cider

South West inspired with Cornish mead and scrumpy cider.

Serves: 4-6

Preparation time: 15 minutes

Cooking time: Rare: 20 minutes per 450g/1lb plus 20 minutes

Medium: 25 minutes per 450g/1lb plus 25 minutes

Well done: 30 minutes per 450g/1lb plus 30 minutes


15ml/1tbsp rapeseed oil

2 onions, peeled and quartered

3 eating apples, cut in half

1 cinnamon stick

5ml/1tsp ground ginger

150ml/¼pint cider


For apple and rhubarb chutney:

2 sticks rhubarb, cut into chunks

1 eating apple, cored and sliced

2 large pinches ground ginger

60ml/4tbsp cider

45ml/3tbsp mead (an alcoholic beverage made by fermenting honey with yeast)

½ cinnamon stick


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F
  2. Heat the oil in a large lidded casserole dish and brown the beef on all sides. Add the onions, apples, cinnamon stick and ground ginger to the pan. Pour over the cider, cover and simmer on hob or in a preheated oven at for calculated cooking time.
  3. Serve hot or cool gradually in the cider liquor. Meanwhile make the chutney, place the rhubarb, apple, ground ginger, cider, and the mead (if mead not available use all cider or apple juice) and the cinnamon stick in a pan.   Cook over a gentle heat for 5-10 minutes until softened. Add a little sugar to taste if necessary.
  4. Serve thinly sliced with salad or in sandwiches with the apple and rhubarb chutney.  Alternatively, serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy.