 |
Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
|
Tasty recipe adapted from 'Cooking with Wine and Cheese', Australian University Press 1972. Ingredients:
2 -3 kg chuck, topside or 2 -3 kg other piece beef, in one piece |
2 tablespoons oil |
2 medium onions, chopped |
2 cloves garlic, diced |
4 anchovies, diced |
2 cups beef stock |
1 cup red wine |
1 bay leaf |
2 teaspoons salt |
pepper, freshly cracked |
1 tablespoon brown sugar |
2 tablespoons flour |
1 cup cream |
Directions:
1. Heat oil in a fry pan.
2. Brown the meat, onions, garlic and anchovies.
3. Transfer meat to an ovenproof dish.
4. Add 1/2 cup beef stock to the fry pan.
5. Deglaze the pan and add to an ovenproof dish.
6. Add balance of beef stock, wine, bay leaf, brown sugar, salt, pepper and brown sugar to the ovenproof dish.
7. Cover and cook in slow oven (250 F) for 2 1/2 hours.
8. Turn meat several times.
9. Remove meat from pan and cover with aluminium foil while you make the gravy.
10. Remove bay leaf from roast liquid.
11. Add flour and make a gravy.
12. Add cream to gravy.
|
|