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(Well, all right then, CASSEROLE)

First take three large piece of Steve Rawlings' excellent Dexter beef braising steak, and cut into chunks. Remove excess fat.

Place the meat in a large casserole dish (I prefer Le Creuset), and begin browning in a little olive oil. While it's cooking, chop 3 or 4 medium sized red onions and add to the mix. Leave to brown while you peel and slice 5 or 6 carrots into thick slices. Grind on a little fresh black pepper, and add a touch of sea salt.

When the meat looks sealed, add the carrots and pour on enough red wine to cover. Keep the rest of the bottle to hand. Place in an oven at about 190°C.

After an hour or so, top up the liquid with the rest of the wine.

After a further 30 minutes, add a handful of thickly sliced sliced mushrooms. Top up with the liquid with water if necessary.

Leave in the oven for a further 30 minutes to an hour.

When ready, serve with new potatoes that have been part roasted/part baked in olive oil and fresh sea salt (and fresh rosemary if you have it). You might also want to add a little purple sprouting brocolli or similar.



( 6 comments — Leave a comment )
Jan. 3rd, 2004 02:31 pm (UTC)
I was with you right up until the point you mentioned brocolli.
I might use leeks or mangetout beans. And I'll probably get my beef here instead. But it sounds great. And not too complicated too!

Coming to a kitchen near dougs soon ...
Jan. 3rd, 2004 02:32 pm (UTC)
Ah, but if you've never had Dexter beef, you're missing a treat...
Jan. 3rd, 2004 03:43 pm (UTC)
And guess what sort of cattle Northfield farm have...
Jan. 3rd, 2004 03:52 pm (UTC)
Ah... Couldn't tell from their products page! Doh...

Still not good Cix beef like Steve's though!
Jan. 3rd, 2004 02:45 pm (UTC)
Sounds luverly, but it's missing for, my tastes at least, a little garlic with the onions, and several bay leaves. (If it goes in the Le Creuset, it goes in with bay leaves. Goes for anything in the pressure cooker too!)

At the minute, I might cook the potatoes sliced in layers with some onion and dots of butter, interleaved with slices of kohlrabi, covered in milk and baked in the oven too.

Good beef's such a joy.
Jan. 4th, 2004 07:28 pm (UTC)
if you prefer Le Creuset, use the oval red casserole dish; the round yellow one my mum brought back from Belgium at some point, it's from no known maker and it doesn't have the trademark Le Creuset black handle but it is a nice shape for casseroles and the grey enamel inside is less prone to staining than Le Creuset cream

( 6 comments — Leave a comment )