Ruby Red Devons - The Jewels of the West Country

t Provisio we are totally passionate about the delicious results from cooking beef that has been produced with care and attention through every stage of the animals’ life. Provenance and traceability is an important consideration to our clients, and provides a unique selling point for us. From our conception as a catering company, we always knew that growing up on our grandfather’s farm in Dorset, had made a lasting impression and we yearned to rear our own animals once more. With the help from our dearest friends Mike and Liz Yeandle of Tivington Red Rubies that dream is now becoming a reality.

We were first introduced to Devon Cattle at The Dorset County Show many years ago, and they were our ideal choice for our suckler herd due to their ease of calving and outstanding meat quality. The Red Ruby Devon naturally lays down intra-muscular fat in the meat which in turn creates wonderful marbled beef which is full of flavour. Equally their docile temperament and ability to live out all year round suited us perfectly.

We have been members of the Devon Cattle Breeders’ Society since we bought our first cow in 2006 and in recognition of our support to the Society we were thrilled to sponsor a new class at The Dorset County Show in 2011 for the ‘Best Devon Junior Champion’. The Provisio Perpetual Challenge Cup was presented by Lisa to Mr Mike Yeandle for Tivington Kinsman who won the class. This will be an annual award to promote the continuing success and growth of interest of the breed here in Dorset.

Providing event hospitality throughout the South Coast we know the superior taste and consistent high quality is perfect for our niche market designing bespoke menus for weddings and corporate functions. For every event we need to create impact for our clients and our aim is to surpass their expectations. Usually with only one opportunity to achieve this, ‘Ruby Red’ beef gives us a reassuringly excellent product to work with time after time and ensures our aims will be met.

Whilst we develop our herd we are delighted to source our Pedigree Devon Beef from Paul Keating Butchers in Wimborne, Dorset. Supporting our local butcher guarantees that all of our requirements are fulfilled and because Paul sources all of his beef from local Devon breeders there is a true connection from the consumer back through to the farmer – just as it should be.

Slow cooked Devon beef with prunes and pecans
Be brave... don’t let the prunes put you off this delicious recipe – they are after all dried plums! If the memory of dreaded school dinners is too much for you then just leave them out, but you will miss the sticky, sweetness and added depth of flavour that turns this casserole from a family meal to a dinner party treat.

This casserole would benefit from making a couple of days in advance but store in the fridge, to let the flavours mature. Re-heat thoroughly before serving. Do not prepare the pecans until you are ready to serve.

To serve six people
900g Devon Beef – Paul usually supplies us with leg of mutton cut and we remove any silver skin and cut into bite size pieces but chuck, buttock or skirt will be fine as long as you buy it in one piece and not dice variety of cuts.
Olive oil
75g butter
50g plain flour
225g shallots peeled and trimmed
4 cm fresh ginger peeled and grated
2 cloves crushed garlic
1 cinnamon stick
Generous grinding of black pepper
Half of a whole nutmeg grated
1 tsp coriander seeds ground in a pestle and mortar
¼ tsp cayenne pepper
Half a bottle of good red wine – something that you would drink!
1 tbs dark soya sauce
450ml homemade beef stock – yes it really does make the difference!
110g pecans
225g chestnut mushrooms – we like to get these from Dorset Down if possible
24 mi-cuit plums (these are incredibly soft and luscious, available from good food stores such as Waitrose) or stoned prunes soaked in port the night before.
Cornflour if necessary

Preheat the oven 130 C or Mark 2
First prepare the beef, remove all fat and sinew if any and cut into bite size pieces.

Heat a heavy based pan and add tablespoon of olive oil and knob of butter, once the butter is foaming gently add the peeled shallots and cook gently to soften. Do not brown.

Reduce the heat and add the crushed garlic and grated ginger.

Remove from the pan and place shallots etc into a casserole with tight fitting lid.

Next, seal the diced beef on all sides. First increase the heat and add a little more oil to the pan. Sprinkle the dry spices over the diced beef and then sear in small batches. Add additional oil if necessary between each batch and ensure the pan is very hot each time. Do not over cook, just seal the beef else it will be tough.

Place the beef into the casserole with the shallots.

Once all of the beef has been seared, quickly add the red wine to the pan and return to the heat, using a metal whisk scrape all of the residue from the pan and allow the wine to reduce by half.

Add the stock to the reduced wine and bring to the boil.

In a separate pan melt the remaining butter over low heat, once melted add the flour and bring together with a wooden spoon to form a roux. Cook the roux for a couple of minutes stirring all of the time. Remove from the heat.

Add one third of the hot stock to the roux and stir vigorously to avoid any lumps, add the next third and continue stirring. Repeat with the remaining hot stock and then replace the pan on the heat, stirring, bring to the boil.

Once the sauce has thickened, add the soya sauce and season to taste, strain if necessary and pour over the meat in the casserole dish. Add the cinnamon stick.

Place a sheet of baking parchment over the meat and replace the lid.

Cook in the oven for 2-3 hours or until the meat is tender. Skim off any fat.

Once the meat is tender, taste for seasoning. Adjust as necessary. Add the prunes and replace in the oven for five minutes to warm through.

If you prefer a thicker sauce, strain all of the sauce in to a pan and keep the beef warm. Mix two teaspoons of cornflour with a little water (or port) in a bowl, add a table spoon of sauce to this and then, with the pan off the heat, add the cornflour mixture to the sauce. Return to heat and whisk continuously, bring to the boil and then serve with the beef. Do not continue to boil as the sauce will thin again.

Heat a frying pan over a low heat add a small amount of oil to gently fry the pecans, taking care not to burn them.

Serve the casserole on warm plates with creamy mash or dauphinoise potatoes and braised red cabbage, sprinkling the pecans over the beef.

We hope you enjoy this recipe – let us know your thoughts at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or visit our website www.provisio.uk.com for more inspiration and recipe ideas.