|
|
|
| Braised Beef with Vegetables with Red Wine Sauce |
|
|
|
Ingredients: 2 tablespoons olive oil
1.4kg piece top rump or chuck steak
2 medium onions, skinned and cut into segments
2 cloves of garlic, skinned and finely chopped
2 tablespoons chopped fresh parsley
2 bay leaves
2 tablespoons tomato paste
350ml red wine (e.g. Burgundy)
350ml beef stock
2 large yellow peppers, cored, deseeded and cut into chunks
300g button mushrooms, whipped and halved
600g small red skinned potatoes, washed and halved
Salt and freshly ground black pepper
2 tablespoons cornflour Have ready a large deep flameproof casserole dish of about 3.5 litres capacity. Pre-heat the oven to 170°C or gas mark 3. To obtain best results and to save time, we recommend using a multi-chopper to prepare the finely chopped ingredients. Method: - Heat the oil in the casserole dish. Add the meat and brown on all sides.
- Add the onions and garlic, the parsley, bay leaves, tomato puree, 300ml of wine and 300ml of stock.
- Bring to the boil, cover and place in the oven. Cook for about 1 ½ hours then add the yellow peppers pieces and mushrooms. Cook for a further 1 ½ hours until the meat is very tender.
- About 20 minutes before the end of the cooking time, cook the potatoes in a saucepan of boiling salted water for about 20 minutes or until tender. When cooked, drain and keep warm.
- When the meat is cooked, using a slotted spoon remove the meat from the casserole. Cut into thick slices and arrange on a large serving dish. Likewise remove the vegetables from the casserole and arrange them on either side of the meat along with the potatoes. Cover with foil and keep warm whilst the sauce is prepared.
- Remove and discard the bay leaves from the cooking liquor.
- In a small bowl mix the cornflour with the remaining wine and stock. Place the casserole on the hob over a low heat and gradually stir the cornflour mixture into the cooking liquor. Bring to the boil, stirring all the time until the sauce has thickened. Season to taste.
- Spoon the red wine sauce over the meat slices and garnish with some sprigs of parsley if liked. Serve immediately
Serves 6 |
|
|
| |
|
|
