Ingredients
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175 g (6 oz) (cut into cubes) Smoked pancetta or smoked streaky bacon
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4 medium (thickly sliced) Leeks
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450 g (1 lb cut into 5 cm 2 inch pieces) Breasing steak
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2 Tbsp Olive Oil
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1 Large (finely chopped) Onion
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250 g (8 oz) Chestnut Mushrooms
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350 g Mixed Mushrooms
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3 (thickly sliced) Parsnips
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3 (thickly sliced) Carrots
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2 Tbsp Plain Flour
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300 ml (1/2 pint) Red wine
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1-2 Tbsp Redcurrant jelly
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To garnish Chopped fresh flat-leafed parsley
Directions
Getting this simple and easy recipe of braised beef for those tender and juicy pieces of beef. Above all, the pieces of beef are rich in flavour & spices and are succulent (will melt in your mouth on the first bite). Similarly, you can even braise the beef; keep it in the freezer for after your New Year’s Lunch meals.
Steps
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1
Done
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Heat the oven to 170 C or mark 3. Then in a shallow pot which is hob-proof for 2-3 minutes fry the pancetta or bacon until they are all golden and crispy. To the pot add the leeks and cook for a further of 2 minutes or until the leeks begin to change colour. Then with a slotted spoon remove the leeks and set them aside. |
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2
Done
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In the pot heat the oil. Then for 2- 3 minutes in batches fry the beef, or until the beef is rich golden in colour on all the sides. From the pot then remove the beef and set it aside. To the pot then add the onions and on a gentle flame fry them for at least 5 minutes or until the onions turn golden. To the onions then stir in the carrots and the parsnips. Frying them together for 1-2 minutes. |
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3
Done
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Back to the beef; return that to the pot and stir in the flour in order to soak up all the juices. Slowly and gradually then add the red wine and water 300 ml(1/2 pint), then stir in the redcurrant jelly. Seasoning the mixture with black pepper and bringing it to a boil. Covering the pot with a lid that fits and cooking it in the oven for at least 2 hours. |
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4
Done
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Take the pot out of the oven and stir in the fried leeks, mushrooms and pancetta. Cooking the beef for a further 1 hour or until the meat is nice and tender. Garnish it with parsley before serving and then serve. |
