Braised Beef in Red Wine

 

A hearty classic that tastes even better when made a day or two in advance

What you will need

2kg boned shin or feather blade of beef, cut into 6 x 2½ cm thick steaks (ask your butcher to do this) Beef bee-f The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

3 tbsp plain flour

3 tbsp clarified butter (see tip, below) Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

1½ l (2 bottles) full-bodied red wine

3 medium carrots, cut into 2cm thick slices Carrot ka-rot The carrot, with its distinctive bright orange colour, is one of the most versatile root…

1 celery stick, cut into 1cm thick slices Celery sell-er-ee A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

30 baby onions or shallots, peeled but left whole Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

9 garlic cloves, peeled but left whole

2 tsp black peppercorn, crushed

1 bouquet garni (made with a few parsley stalks, 4 bay leaves and 6 thyme sprigs, tied together with string) Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

50g unsalted butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

300g button mushroom, trimmed

150g Jambugo ham, finely sliced, or any smoked bacon such as pancetta or lardons, freshly fried

2 tbsp chopped flat-leaf parsley

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