Beef & Beetroot Casserole
A delicously rich casserole The beetroot flavour is subtle
and perfectly complements the beef and orange.
Serves: 4 - 6
Preparation time: 10 minutes
Cooking time: 2 - 3 hours
Ingredients
750g lean casserole steak, trimmed of fat & cut into 2.5cm chunks
2 tbsp olive oil
1 clove garlic, peeled and chopped
500g brown onions, peeled and sliced
500g tomato passata
250ml Red wine
1 tablespoon redcurrant jelly
1 teaspoon orange zest
Salt and freshly ground black pepper
250-300g pack fresh cooked beetroot, drained and sliced
Method
Preheat the oven to 170C/325F/gas mark 3.
Heat 1 tbsp of the oil in a flame proof casserole dish. Cut the steak into 2.5cm pieces and brown in the hot oil, a few pieces at a time. Turn the meat to make sure every raw edge is browned. Remove meat and set aside on a plate.
Reduce the heat under the casserole. Add the sliced onions and chopped garlic to the remaining oil in the casserole. Fry gently for 5 minutes, stirring occasionally to prevent burning.
Add the passata, red wine, redcurrant jelly, with a small grating of fresh orange rind. Stir together and season with salt and pepper to taste. Return the meat to the casserole. Arrange slices of beetroot on top. Press down the beetroot so that it is covered by the sauce. Put on the casserole lid and cook in the oven for 2.5 to 3 hours.
Tips
As an alternative to serving with hot vegetables and mash, this is delicious with a green salad and crusty bread to mop up the delectable gravy.
---
Beef and Guiness casserole
1 kg New Zealand Quality Mark lean beef blade steak;
about ¼ cup oil to pan-fry;
4 onions, peeled and diced (or 16 baby onions);
1 tblsp minced garlic ;
4 tblsp flour ;
2 cups Guinness ;
2 cups beef stock ;
4 rashers bacon, chopped;
about 4 sprigs thyme or ¼ tsp dried;
12-18 prunes ;
1 orange (pared rind).
Method
Cut the blade steak into 5cm pieces.
Heat the oil in a large frying pan and brown the
meat in batches over a moderately high heat until
well browned. Transfer to a casserole.
Add the onions to the pan and cook for about 3 mins,
before adding the garlic and cooking a further minute.
Sprinkle over the flour and stir well to coat in the
onions and oil. Gradually pour in the Guinness and
beef stock, bring to boil to make a smooth sauce.
Pour over the meat in the casserole and then mix in
the bacon, thyme, prunes and orange rind.
Bake at 160 °C for 1½ to 2 hours or until the meat is tender.
Serve over mashed potatoes, garnished with mint,
sprigs of thyme and a little orange zest.
Cooking Tips
When stewing lean meat, even though
surrounded by liquid, it can become dry in
texture if cooked at too high a temperature
for too long. While prolonged simmering or
cooking close to the boil is necessary to soften
connective tissue and make tough meat tender,
it also dries lean meat out. (As the meat is heated
the muscles coagulate, proteins shrink and water
is squeezed out. Cooking meat in liquid does not
stop this water loss.) After initial browning, a low
temperature or sub-simmer gives best results. Do
not overcook lean meat stews.
The meat for a stew is usually browned before the
liquid is added. This develops colour and flavour.
Some meat stews are made without initial browning,
relying on added ingredients for depth of colour.
In some stews only the vegetables get an initial
browning, and then meat and liquids are added.
For example, a meat curry is often made this way.
~
Free Forum Hosting
Important Announcement
Prev Message
