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BEEF: Beef with Red Wine, Cranberry & Caramelised Onions
Serves: 4 – 6 people
Cooking: About 2 hrs
Time: 170 C 325 F Gas 3
Ingredients:
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15ml (1tbsp) oil
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3 cloves garlic, squashed
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30ml (2tbsp) flour
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300ml (1/2pt) full bodied red wine
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150ml (1/4pt) beef stock
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30ml (2tbsp) cranberry sauce
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salt & black pepper
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12 shallots peeled
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15ml (1tbsp) soft brown sugar
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3 large potatoes, peeled & sliced thinly
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2 parsnips, peeled and thinly sliced
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12g (1/2oz) butter, melted
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Seasoning
Method:
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Heat oil in large ovenproof casserole pot and brown the cubes of beef and garlic, season
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Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.
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In a separate saucepan heat 15ml (1tbsp) oil and gently cook onions for 5 minutes.
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Add brown sugar and cook until lightly caramelised – add to the meat
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Either leave in large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.
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Brush with melted butter, season, cover with foil and cook for 11/2 hours until meat is tender
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Remove foil for the last 30 mins to brown off the top
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Serve with a selection of seasonal steamed green vegetables
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