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Braised Beef in Red Wine
Prep Time
25 Minutes
Ingredients
12
Servings
4
Feather steak, also known as blade, comes from around the shoulders of the cow. It is great used as an alternative to Sirloin. It has a nice amount of marbled fat running through it that keeps the meat juicy and succulent during cooking.
Ingredients
2 tablespoons vegetable oil
4 medium sized feather steaks
3 medium carrots, peeled and thickly sliced
12 small shallots, peeled
15 gram (½ ounce) butter
1 tablespoons plain flour
¾ bottle of red wine
2 teaspoon Organic Thyme
2 teaspoon brown sugar
12 button mushrooms, cleaned
Schwartz Sea Salt and Black Pepper to season
COOKING INSTRUCTIONS
- 1 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 2 Heat 1 tbs of the oil in a large casserole dish over a high heat. Season the beef steaks with Salt and Pepper and brown on both sides, remove and then set aside.
- 3 Add the carrots and shallots to the casserole dish and fry until they begin to brown, remove from the pan.
- 4 Add the butter and stir until melted. Stir in the flour to form a roux and cook for around 5 minutes until it begins to brown.
- 5 Gradually add the wine to the pan and simmer for 5 minutes to cook off the alcohol. Return the beef steaks, vegetables and remaining ingredients, reserving the mushrooms, to the pan. Cover with a lid and place in the oven for 2 hours, by which time the meat should be tender.
- 6 When ready to serve, heat the remaining oil in a frying pan and fry the mushrooms for 3-4 minutes until cooked through. Serve the beef steaks with the vegetables and sauce, topped with the mushrooms.
- 7 Delicious with creamy mashed potato.