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Receta Casserole Of Beef With Red Wine
by Global Cookbook

Casserole Of Beef With Red Wine
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Ingredientes

  • butter
  • 100 gm bacon, minced
  • 2 x onions, peeled, halved and minced
  • 3 x cloves garlic, peeled and sliced
  • 2 x carrots, peeled and sliced thickly
  • 15 x spring onion bulbs, trimmed sprigs of thyme
  • 1 x fresh bay leaf springs of flat-leafed parsley
  • 1 kg boned beef shin shank, cubed
  • 1 Tbsp. tomato paste
  • 1 c. beef stock
  • 1 c. red wine button mushrooms, cooked in butter

Direcciones

  1. Preheat oven to 100C. Heat a little butter over medium heat in a heavy based casserole till foaming, add in the bacon and minced onion and fry till softened. Add in the garlic, and cook for a further minute, then stir in the carrots, baby onions and herbs, and stir for about 3 min. Add in the meat and tomato paste stir to distribute proportionately, cover and cook over low heat for about 10 min. Meanwhile, in a separate saucepan bring the stock and red wine to the boil. Pour the liquid over the meat, stir, then transfer the covered casserole to the preheated oven for about 3-4 hrs. About 10 min before serving, transfer to stove top, add in the mushrooms and simmer till the sauce thickens slightly. To reheat, place the casserole in a 150C oven.