Monday, 19 November 2012

Beef and Mushrooms Braised in Guiness with Roasted Roots.

Dust the diced beef with plain flour and colour in a casserole, remove the coloured meat and set aside.
Finely chop some carrots, onions and celery and soften in oil/butter in the same casserole. Return the cooked beef and add some guiness enough to just cover the meat and veg.
Cover and transfer to a med / low oven and cook as long as slow as you can  - the longer and slower you do this the better it will be esp with cheaper more fatty cuts of beef.
About an hour before serving remove from the oven and add chopped mushrooms.

For the roasted roots i used some home grown salsify and artichokes with some bought potatoes and carrots, but you can use any - parsnips also go well, but the shop had sold out!
I par boiled the potatoes in salted water for 5 mins or so, while they were boiling i chopped a few carrots in half and cleaned and chopped the chokes (the trick is to get them all to a size that they will be ready at the same time so carrots and chokes larger than the potatoes). Put in a roasting tin with oil and chopped rosemary and put in the oven.
About half an hour before they are ready peel the salsify and par boil for a few mins in salted water with some lemon juice added to stop it browning.
Let it dry for a min or two before adding to the roasting tin.
When all the veg is cooked serve.

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