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Рецепт Casserole Of Beef With Red Wine

by Global Cookbook

Ингредиенты

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

Инструкции

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.

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