Recipes
Created | Updated Jul 20, 2003
This week we give you the recipe to complete your alcoholic meal!
Braised Beef In Burgundy
2oz (50g) lard
2lb (1kg) lean stewing steak, trimmed of excess fat and cut into cubes
4oz (100g) streaky bacon, rinded and cut into 1" pieces
8 small onions or shallots, peeled and left whole
1 garlic clove, crushed
1 tablespoon flour
1/4pint (150ml) beef stock or canned consomme
1/4pint (150ml) red wine
1 teaspoon dried mixed herbs
1 small bay leaf
Salt and freshly ground black pepper
Melt the lard in a heavy pan, add the meat and fry briskly, a few pieces at a time, until sealed and brown. Drain (It is a good idea to use absorbent kitchen paper to remove excess fat!) and place in a casserole dish.
Add the bacon to the pan and fry briskly, then stir in the onions, or shallots, and garlic and fry for 1 minute. Sprinkle in the flour and allow to brown, stirring occasionally. Gradually add the stock and red wine, the mixed herbs, ( Those neat little herb cubes are great to use in this... use 2!) and bay leaf and bring to the boil, stirring constantly. When the sauce has thickened, add seasoning to taste and pour over the meat.
Cook the casserole, covered, in a moderate oven, (180C/350F or Gas Mark 4) for 2 to 2* hours or until the meat is tender. Remove the bay leaf.
To Freeze:
Cool quickly, cover, seal and freeze.
To Serve:
Reheat the frozen dish, covered, in a moderate oven (as before) for 1 to 1* hours or until heated through. Taste and adjust the seasoning.
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