ZB ZB
Live now
Start time
Playing for
End time
Listen live
Listen to NAME OF STATION
Up next
Listen live on
ZB

Mike van de Elzen: Slow braised beef

Author
Mike van de Elzen,
Publish Date
Sun, 16 Aug 2020, 11:24AM
(Photo / Supplied)
(Photo / Supplied)

Mike van de Elzen: Slow braised beef

Author
Mike van de Elzen,
Publish Date
Sun, 16 Aug 2020, 11:24AM

1 kg cross cut steak

3 tbsp cooking oil

150gm swiss mushrooms, halved

6 cloves garlic, peeled & crushed

2 onions, peeled & cut into wedges

2 cups red wine

500ml beef stock

1 handful fresh rosemary plus extra for garnish

2 bayleaves

Handful of rainbow char, stalks trimmed & cut in

1/2 seasalt & white pepper

Olive oil mash

3 large Agria potatoes, peeled and quartered

4 tbsp olive oil

salt

Pre-heat youyr oven to 150*c. Cut the thick strip of sinew out of the beef before cutting into large cubes. Take a cassorole pot or dutch oven with a lid and heat before adding 1 tbsp of oil. Then sear the beef of before removing. Add another 1 tbsp of oil into the pot and add the onions, garlic and saute for a coupel of minutes before adding the rosemary and mushrooms and saute for another couple of minutes. Season with salt.

Add the red wine and the beef back into the pot before reducing the wine till there's very little left. Add the stock and bayleaf before bringing to the boil. Cover with a lid and place into the oven for 90 minutes. Check before removing the lid and cook for a further 30 minutes.

Make up you oilve oil mash and just before serving, heat a frypan, adding the final tbsp of oil before quickly sauting the greens with a touch of seasalt. Serve alongside the Beef Bourguignon and olive oil mash Olive oil mash Place the potatoes into a pot of salted water and bring to the boil. Turn down to a simmer can continue to cook for 10 minutes or until a knife can easily pass through the potato. Drain and cover with a teatowel for 2 minutes. Mash potatoes whilst adding in the oil and seasoning

 

Take your Radio, Podcasts and Music with you