SHOPPING LIST: Cooking Skills: Beef and Steak 2, Chapter 8 (A Beef Feast)

Beef mince (15 to 20% fat), burger buns, cheese slices, lettuce, tomatoes, red onions, gherkins, sweetcorn on the cob, sirloin or rump, beef sausages, beef short ribs, chuck, shin, onions, carrots, celery, parsnips, potatoes, garlic, tomato purée, low-salt beef stock, bay leaves, thyme, sweet and smoked paprika, mayonnaise, ketchup, mustard, cabbage, yogurt, lemons, butter, milk, sunflower or rapeseed oil, a big casserole dish, a roasting tray, a probe thermometer, foil and plenty of containers.

A burger party for 8 (8 portions)
[ ] 1.2 kg beef mince (15 to 20% fat), shaped into 8 patties of 150 g
[ ] 8 burger buns
[ ] 8 slices of burger cheese
[ ] 2 tomatoes, sliced
[ ] 1 lettuce, leaves separated
[ ] 2 red onions, thinly sliced
[ ] 8 gherkins, sliced
[ ] 4 tbsp mayonnaise
[ ] 4 tbsp ketchup
[ ] 1 tbsp mustard
[ ] 1 tsp flaked sea salt
[ ] 2 tbsp sunflower or rapeseed oil

A barbecue feast for 8 (8 portions)
[ ] 2 kg beef short ribs, oven-cooked the day before and chilled
[ ] 800 g sirloin or rump, in 3 cm cubes, marinated in yogurt, lemon and spices
[ ] 8 beef sausages
[ ] 8 corn on the cob
[ ] 4 tbsp ketchup
[ ] 2 tbsp cider vinegar
[ ] 2 tbsp brown sugar
[ ] ½ white cabbage, finely shredded
[ ] 2 carrots, grated
[ ] 150 g plain yogurt
[ ] 2 tbsp butter, melted

A slow-cooked dinner for 10 (10 portions)
[ ] 1.8 kg chuck, in 4 cm cubes
[ ] 4 tbsp sunflower or rapeseed oil
[ ] 3 onions, chopped
[ ] 4 carrots, in chunks
[ ] 3 parsnips, in chunks
[ ] 4 celery sticks, sliced
[ ] 4 garlic cloves, crushed
[ ] 4 tbsp tomato purée
[ ] 1 litre beef stock (low-salt)
[ ] 3 bay leaves
[ ] 6 sprigs of thyme
[ ] 2 kg floury potatoes, for mash
[ ] 100 g butter, for mash
[ ] 200 ml milk, for mash

Your own signature beef dish (4 portions)
[ ] 700 g the beef cut of your choice
[ ] 2 tbsp sunflower or rapeseed oil
[ ] 1 onion or other aromatic base
[ ] 2 garlic cloves
[ ] 2 tsp your main spice or seasoning
[ ] 300 ml stock or other liquid, if braising
[ ] 1 tbsp acid to finish (lemon, lime or vinegar)
[ ] 1 pinch salt, tasted at the end

For the experiments
[ ] Extra stock for the experiment stew
[ ] Extra potatoes for mash
[ ] Index cards for your recipe card