Beef in beer - Tender & Tasty
Topped with thick slices of garlic and herb bread, this classic Flemish casserole is hearty and satisfying. It's an ideal dish for entertaining because it can be prepared ahead and the quantities can be increased to feed as many as you want. Serve with mashed potatoes with chopped watercress added, and steamed seasonal greens. With all casseroles remember all the good stuff is in the sauce/gravy.
Ingredients
Serves : 4
- 2 tbsp extra virgin olive oil
- 450 g (1 lb) lean braising steak, trimmed of fat and cut into 5 cm (2 in) cubes
- 1 large onion, cut into wedges
- 2 large carrots, about 340 g (12 oz) in total, thickly sliced on the diagonal
- 1 large parsnip, about 170 g (6 oz), cut into cubes
- 1 large garlic clove, crushed
- 300 ml (10 fl oz) stout
- 300 ml (10 fl oz) beef stock, preferably home-made
- 1 tsp dried mixed herbs
- 1 tbsp red wine vinegar
Directions
Prep:15min › Cook:2hr45min › Ready in:3hr
- Preheat the oven to 180°C (350°F, gas mark 4). Heat 1 tbsp of the oil in a flameproof casserole, add the beef and cook over a moderately high heat for 4–5 minutes or until browned all over. Transfer the meat and its juices to a plate.
- Add the remaining 1 tbsp oil to the pan and reduce the heat to low, then add the onion, carrots, parsnip and garlic. Cook, stirring frequently, for 5 minutes. Return the beef and its juices to the pan together with the stout, stock, mixed herbs, vinegar, mustard and sugar. Stir well and bring to the boil. Cover the casserole and transfer to the oven. Cook for 2 hours or until the beef is tender.
- Meanwhile, cut the piece of bread into 8 thick slices. Mix together the garlic, parsley, thyme and oil and spoon evenly over one side of each slice of bread.
- Uncover the casserole and add salt and pepper to taste. Lay the slices of bread, oiled side up, in a circle around the top edge of the beef casserole, overlapping them slightly. Return the casserole to the oven to cook for 20–30 minutes or until the bread is golden and crisp. Serve hot.
- 1 tbsp wholegrain mustard
- 1 tsp dark soft brown sugar
- salt and pepper
- Garlic and herb bread topping
- a piece of campagne longue (traditional long French loaf), weighing about 225 g (8 oz)
- 1 large garlic clove, crushed
- 1 tbsp chopped parsley
- 1 tbsp chopped fresh thyme
- 3 tbsp extra virgin olive oil
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