Ingredient:
2 tbsp sunflower oil
1.15 kg (2 ½ lb) beef, topside or silverside
4 onions, quartered
1 large Swede, cut into thick chunks
2 celery stalks, thickly sliced
2 large carrots, thickly sliced
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) hot water
1 bouquet garni
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the sunflower oil in a large flameproof casserole. Add the beef and cook over a high heat, turning occasionally, for about 10 minutes until browned all over.
Lift the beef out of the casserole and put in the onions, swede, celery, and carrots. Stir well to coat the vegetables in the oil, then cook, stirring occasionally, for about 5 minutes.
Push the vegetables to the side of the casserole, and place the meat in the middle, with the vegetables around it.
Add the wine, measured water, and bouquet garni, and season with salt and pepper. Bring to a boil, then cover tightly, and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 2 ½ -3 hours until the meat is tender.
Transfer the meat and vegetables to a warmed platter, cover, and keep warm.
Spoon the fat from the surface of the cooking liquid, then boil over a high heat until the liquid is reduced by half. Taste for seasoning, and strain into a warmed gravy boat. Carve the meat into thin slices, serve with the vegetables and gravy, and garnish with parsley.
2 tbsp sunflower oil
1.15 kg (2 ½ lb) beef, topside or silverside
4 onions, quartered
1 large Swede, cut into thick chunks
2 celery stalks, thickly sliced
2 large carrots, thickly sliced
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) hot water
1 bouquet garni
Salt and black pepper
Chopped parsley, to garnish
Method:
Heat the sunflower oil in a large flameproof casserole. Add the beef and cook over a high heat, turning occasionally, for about 10 minutes until browned all over.
Lift the beef out of the casserole and put in the onions, swede, celery, and carrots. Stir well to coat the vegetables in the oil, then cook, stirring occasionally, for about 5 minutes.
Push the vegetables to the side of the casserole, and place the meat in the middle, with the vegetables around it.
Add the wine, measured water, and bouquet garni, and season with salt and pepper. Bring to a boil, then cover tightly, and cook in a preheated oven at 150℃ (130℃ fan, Gas 2) for 2 ½ -3 hours until the meat is tender.
Transfer the meat and vegetables to a warmed platter, cover, and keep warm.
Spoon the fat from the surface of the cooking liquid, then boil over a high heat until the liquid is reduced by half. Taste for seasoning, and strain into a warmed gravy boat. Carve the meat into thin slices, serve with the vegetables and gravy, and garnish with parsley.
