Braised beef Recipe
- 800g/1¾ lb beef topside or round shoulder
- 20ml/¾fl oz oil
- 100g/3½oz mirepoix – see below
- 60g/2oz bacon trimmings, blanched
- 1 garlic clove, with skin on
- 200g/7oz fresh tomatoes, cut in quarters
- salt, pepper
- 500ml/17fl oz red wine
- 500ml/17fl oz brown stock
- a little cornflour
- carrots, baby leek, pearl onions
- mange tout, blanched
- button mushrooms
- 1 carrot
- fresh thyme
- fresh rosemary
- 1 small onion
- 1 stick celery
- 1 tbsp tomato purée
- Season the meat with salt and pepper.
- Brown the meat in oil. Remove the meat from the pan.
- Add the mirepoix ingredients to the pan along with the bacon, garlic, tomatoes and purée to the pan. Cook till softened.
- Add the brown stock to the pan and stir. Reduce the liquid until it is a syrupy consistence.
- Return the meat to the pan. Deglaze the meat with the wine or marinade.
- Cover the pan and braise the meat until tender 180C/350F/Gas 4 for approximately 1½hrs turning occasionally.
- Remove the meat from the pan. Reduce the sauce and if necessary bind with cornstarch.
- Strain the sauce and skim the fat. Season to taste adding a little more of the brown stock.
- Place the meat on a serving dish. Pour a small quantity of sauce over the carved meat before serving.
- Garnish with the blanched carrots, baby leek, pearl onions, mange tout, button mushrooms fried in a little butter with the remaining bacon.
