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    Monday, August 08, 2011

    Best Beef and Red Wine Stew-Wonderful for a Sunday Lunch


    I saw this Beef Stew on TV the other day and was quite excited about all of the flavours.
    I made it for the “Sunday Lynchers Lunch Club” that we have going, six of us once a month and it was a huge success, they loved it. Beautiful tender meat with a deep rich sauce, with Brussels Sprouts scattered in there. Ginger, herbs with a hint of citrus.
    Originally, it called for Beef Cheeks but they are not easy to acquire, so I went for Cross Cut Blade steak. This is without doubt, in my opinion, the best cut of meat for casseroles.
    All of that connective tissue, just melts away and you are left with tender pieces of beef.
    The Chef on TV (I'm sorry, I don't know who he is, but he was French, and was guesting on Nevin's Home Cooking programme...) made a Bouquet Garni, which was excellent and also a little bag with dried Cepes.
    I did that, but next time I will not bother with the bag of Cepes.
    Obviously he didn’t want the actual mushrooms, just using them for flavour.
    I think the best idea is to soak the cepes in water and use the liquor…perhaps one could use the actual plumped up mushrooms for something else.
    I also made a quick stock, using the trimmings of the beef, carrots, and onions.
    Sprig of thyme and a bay leaf
    Some salt and freshly ground black pepper
    Bring to boil and simmer for about 30 minutes
    Strain and reserve
    Waste not want not

    So for 6 people
    1 Kilo Cross Cut Blade Steak , fat removed and cut into 2-3 cms cubes
    2 tablespoon flour
    Salt and freshly ground black pepper
    3 tablespoons Olive oil


    3 Medium onions peeled and chopped
    2 cloves garlic
    3 medium carrots cut into rings
    75 gms semi dried tomatoes


    Make a Bouquet Garni of
    Zest of orange
    30 gms chopped ginger
    Peppercorns
    Fresh thyme
    Bay leaf

    Make another bag of dried cepes 25 g
    Or alternatively, steep the mushrooms in boiling water, for about 20 minutes and reserve the liquor.
    Bottle red wine
    1/2 litre of water or beef stock

    Garnish
    About 200 gms of Brussels Sprout leaves
    Grated Ginger about 2 cms
    Grated zest of a small lemon

    Method
    Toss the cubed meat in the seasoned flour and brown in a skillet
    Using 2 tablespoons of oil
    Remove and place in your casserole dish
    You will have to do them in batches

    Add another tablespoon of oil and add onions
    Season with sea salt and freshly ground black pepper
    Saute till soft
    Add garlic, semi dried tomatoes and carrots
    Toss around and cook gently for another few minutes

    Add red wine to pan to deglaze.
    Bring to the boil
    Reduce down for a couple of minutes

    Meanwhile prepare your little bouquet garni
    Add to casserole dish

    Add to wine along with the Cepe liquor and the stock

    Tip into casserole dish
    Make sure the meat and vege are covered
    Into a 180C oven
    Cook for about 30 minutes
    Turn down to 160C and gently cook about 2 hours

    Just before it is ready
    Blanche the Brussels Sprout leaves in boiling salted water for about 1 minute
    Drain and run under cold water to keep the colour.

    Toss in with the Stew
    Grate the ginger and lemon zest over the top and serve with Mashed potatoes.
    A real treat.
    After they had gone look at the remains.
    An excellent lunch
    The next morning, the Beloved washed the wine glasses. A work of art I feel.
    It was scary taking this piece of art apart.

    2 comments:

    So Simple said...
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    Jasmine Smith said...
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