| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Topside of beef |
| 1 |
oz |
Butter |
| 1 |
tb |
Oil |
| 2 |
|
Onions (chopped) |
| 2 |
cl |
Garlic (crushed) |
| 1 |
lb |
Pickled pork (diced) |
| 1 |
tb |
Plain flour |
| 1 |
|
Wineglass red wine |
| 8 |
oz |
Brown stock |
|
|
Bouquet garni |
| 4 |
|
Tomatoes (scalded |
|
|
And skinned) |
INSTRUCTIONS
Method
Set the oven at 350'F or Mark 4. Heat the oil and butter in a large
flameproof casserole, put in the beef and brown on all sides, then take out
and put in the onions, garlic and pork. Fry for about 5 minutes, draw
aside, shake in the flour, brown it slightly then pour in the red wine and
stock and add the bouquet garni. Season and bring to the boil. Replace
the beef, cover the casserole and braise in the preset oven for 2 hours,
basting well. Quarter the tomatoes and add them to the casserole 30
minutes before the end of the cooking time. Take up the beef, carve and
lay in a deep dish. Skim the gravy, remove the herbs, reduce gravy
slightly and spoon over and round beef. Arrange polenta balls at each end
of the dish. Walt MM
Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and Jane's,
London'
e-mail: gcaselton@easynet.co.uk Graeme Caselton
Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on
Mon, 02 Sep 1996.
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