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Tag Archives: special occation

Brandied Beef in a Garden

Very much a special occasion dish, made with a piece of beef topside, a myriad of vegetables and a generous splash of brandy. serve with a salad or green vegetables.

Serves 6

3 lb (1 1/2 kg) topside

3 tablespoons flour

2 oz (50g) butter or margarine

8 oz (225g) onions, chopped

8oz (225g) carrots, sliced

4oz (125g) swede, diced

4oz (125g) parsnip, diced

4oz Jerusalem artichokes, sliced

3 large celery stalks, sliced

1 lb (450g) potatoes, grated

3/4 pint  (425ml) beef stock

2 tablespoons salt

1 bouquet garni

1 teaspoon finely grated orange peel

4 tablespoons brandy

Preparation

Wash and dry beef and coat all over with flour. Heat butter or margarine in heavy pan. Add beef. Fry until well browned all over. remove to plate.

Add all prepared vegetables, except potatoes, to remaining fat in pan. Fry for about 15 minutes over medium heat or until vegetables are pale gold. Stir from time to time.

Mix in potatoes, beef stock, salt, bouquet garni and grated orange peel. Bring to boil, stirring. Replace beef. Cover pan and simmer over lowest possible heat for between 2 1/2 to 3 hours or until meat is tender. stir occasionally to prevent sticking.

Remove beef to carving board and slice. Take bouquet garni out of pan and discard. Warm the brandy in separate pan, ignite then add to vegetable and pan juices. Stir until flames have subsided and transfer to serving dish. Place slices of meat on top and serve hot.

 
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Posted by on October 18, 2011 in Beef

 

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Beef and Prune Ragout

Rich and fruity, a special location main causes with the subtle flavoring of red vine serve with playing boiled potatoes or rice.

Serves 4

1 1/2lb (675 g)  Braising Stake

02oz (50 g)  Flour

1 1/2oz (40 g) Butter or Margarine

02 table spoon salad oil

4 oz (125 g) onions, chopped

1 garlic clove, crushed

1 table spoon Worcestershire sauce

1/4 pint (150 ml) beef stock

1/4 pint (150 ml) dry red vine

1 rounded tablespoon tomato chutney

2 medium celery stalks, sliced

4 oz (125 g) carrot, sliced

finely grated peel and juice of 01 medium orange

1 level teaspoon mixed herbs

4 oz (125 g) stoned prunes, suit soaked overnight

2 level tea spoons, salt

15oz (425 g) can red kidney beans, drained and rinsed

preparation

cue beef and coat with flour. Heat butter or margarine and oil in pan. At beef, onions and garlic, fry fairly briskly until well browned.

Stair in Worcestershire sauce, stock, wine and chutney. Bring to boil, stirring. At celery, carrot, orange peel and juice, herbs, drained prunes and salt.

Lower heat. Cover. Simmer for 02 hours or until beef is tender, stirring occasionally. Mix in beans. Heat through for another 07 to 10 minutes, stirring.

 
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Posted by on October 17, 2011 in Beef

 

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