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Ingredientes
- 1 kg skirt of beet cut into 4 steaks
- 6 x coriander seeds
- 2 sprg thyme
- 1 x few sprigs ol parsley
- 1 x few peppercorns and 1 bay leaf all tied up In muslin or possibly a large leek leaf
- 600 ml red wine preferably Rhone
- 2 Tbsp. groundnut oil
- 1 Tbsp. butter
- 20 sm pickling onlons peeled
- 2 lrg carrots cut into thick slices
- 2 stk celery cut Into large pcs
- 10 gm plain flour
- 1 tsp tomato puree
- 200 gm button mushrooms cleaned and lett whole
- 300 gm smoked streaky bacon rinds removed
- 1 x salt and pepper
Direcciones
- Marinating the beef:You will need to marinate the beef for 24 hrs. This dish for four takes about 30 minutes to prepare and 2 1/2 hr to cook.
- Place beef steaks into a bowl add in bouquet garni and pour over red wine. Cover with clingfilm and leave in fridge for 24 hrs. Preheat oven to 180 C (350 F mark 4). Strain off and reserve red wine and bouquet garni. Allow meat to rest for a few minutes and then pat dry with kitchen paper. Heat groundnut oil in a large castiron casserole on the stove and brown the steaks on both sides. Remove meat and spoon off fat. Add in butter to the same casserole and lightly brown all the vegetables except the mushrooms for 45 minutes. Sprinkle with flour through a sieve and cook for further 34 minutes. Add in l/4 of reserved red wine tomato puree and bouquet garni and whisk to prevent lumps forming. Add in remaining wine and steaks. Bring to boil skim cover and cook slowly in the preheated oven for 2 hr.
- While meat is cooking cut bacon into large strips about 2.5cm long and 1 cm thick and place in cool unsalted water. Bring to the boil and cook for 3 minutes. Strain put aside and add in to beef after its first hour of cooking. Add in mushrooms 10 minutes before the end of the cooking time.
- Remove bouquet garni taste and season with salt and pepper. Be careful about the salt as the bacon will be salty Serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 458 | |
| Calories from Fat 348 | 76% |
| Total Fat 39.46g | 49% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 251mg | 10% |
| Potassium 676mg | 19% |
| Total Carbs 25.95g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 7.76g | 5% |
| Protein 3.41g | 5% |
