Oxclose embraces the Halloween spirit

Thank you to our amazing kitchen team for their creativity and hard work in putting together a spooktacular menu! Celebrating with themed food is such a fun way to embrace the Halloween spirit and make the day even more memorable. 

Try our 'Drac’s Beef Ghoul-ash' Recipe

Ingredients:

 

• 2 large bell peppers

• 1 ½ lbs beef (cubed or minced)

• 2 tbsp Worcestershire sauce

• 1 tbsp sweet paprika

• 1 tsp hot paprika

• 1 tsp dried rosemary

• 1 tsp dried marjoram

• Salt and pepper to taste

• 2 cloves garlic, minced

• 1 large onion, chopped

• 2 tbsp tomato paste

• 1 cup beef stock

• 1 can (14 oz) tomato sauce

• 1 package pasta of your choice

• 1/3 cup starchy pasta water (reserved)

• 2 tbsp butter

• ¼ cup fresh parsley, chopped

• Creme fraiche, for topping

 

Instructions:

 

1. Roast the Peppers: Char the peppers under a hot grill or over a stovetop flame until evenly blackened. Place them in a covered bowl, let cool, then peel and chop.

2. Cook the Beef: In a large Dutch oven over medium-high heat, dry the beef and brown it, breaking up as needed. Season with Worcestershire sauce, paprikas, rosemary, marjoram, and salt and pepper. Add garlic and onions, cooking until the onions are soft (about 7–8 minutes). Stir in tomato paste for 1 minute.

3. Combine Ingredients: Add the chopped roasted peppers, beef stock, and tomato sauce. Allow the goulash to simmer and thicken. Cool and store for a make-ahead meal or reheat over medium heat when ready to serve.

4. Prepare the Pasta: Bring a pot of salted water to a boil and cook the pasta to al dente. Reserve 1/3 cup starchy water, then drain noodles and return to the hot pot. Toss with butter, parsley, and a pinch of salt. Add starchy water if noodles start to stick.

5. Serve: In shallow bowls, nestle the goulash over the parsley pasta and finish with a dollop of creme fraiche.