BEAUTIFUL SLOW COOKED BEEF IN RED WINE FOR MY VALENTINE
INGREDIENTS
(serves 4)
MARINADE
1kg chuck steak diced
1 bottle claret
1 clove garlic sliced
2 marrow bones (optional)
2 large cloves of garlic skin on
3 shallots finely chopped and softened
BOUQUET GARNI
3 fresh bay leaves
small bunch of fresh thyme
1 sprig fresh oregano
8 stalks of fresh parsley
BROWNING OFF THE CHUCK STEAK
2 tbsp plain flour
1 tbsp butter
30ml oil
FINISHING FLAVOURS
1 shallot fine diced
6 small baby onions peeled whole
6 rashers sweetcure bacon fine chopped
MARINATE THE CHUCK STEAK IN CLARET AND HERBS OVERNIGHT
This really does make all the difference and it really is only a hint of effort that then rewards you with great depth of flavour. Gently soften the chopped shallots and chopped garlic, place in your braising tin or bowl, add the beef, bouquet garni, marrow bones, whole cloves of garlic, and red wine then cover with cling film and settle in the fridge overnight or all day.
BROWNING OFF THE BEEF
Take the marinated beef and pour off the red wine through a sieve, pat dry the beef on kitchen paper and reserve the rest of the ingredients with the wine in your braising tin ready and waiting for the sealed beef. Heat the butter and oil in a pan and sear the beef until caramelised on all sides,sprinkle with the flour and cook out then remove and place in your braising tin, take a little of the stock red wine and de-glaze your pan and add back to the tin. Then to add the next layer of flavour pan fry the shallot, sweetcure bacon and whole onions gently for 5 minutes and add to the braising tin. Place in your pre-heated oven 150 degrees for 4 hours to cook slowly and mature, this will ensure a gorgeous beef bourguignon dish with all the old fashioned flavours of simple ingredients.
FOR THE DAUPHINOIS POTATOES
8 King Edward potatoes super finely sliced
2 cloves of garic grated
1 tsp fresh grated nutmeg
150g Parmesan cheese finely grated
300ml double cream
100ml milk
Salt and Black pepper
Use a mandolin or finely slice your potatoes waffer thin, then in a deep dish layer the pototoes on the botton and sprinkle over a little Parmesan cheese, salt and pepper, grated nutmeg and grated garlic, repeat this process all they way to to last layer where I like to make sure there is a little extra Parmesan cheese to finsih off the top layer that will brown off and have that cripsy cheesey finish, then mix the cream and milk together and pour over the whole dish and bake in the oven 180 degrees for 1 hour, cover with foil after 45 minutes only if the top is browning off to much.
MY WONDERFUL HUSBAND'S VALENTINE DINNER
No comments:
Post a Comment