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Monday, 9 January 2012

Braised Beef with Red Wine and Basil

The difference between a good meal and a very tasty one really is only in how you finish it. Always check for seasoning and think about what could be added to lift the dish.

With mash...

500 gms diced stewing beef
Fresh cracked pepper and salt
2 tbs minced rosemary
2 shallots sliced
1 cup red wine
1 cup chicken stock
3 handful mushrooms quartered
1 good slug of brandy
2 handfuls basil leaves
2 cloves sliced garlic
2 cloves minced garlic
Olive oil
1 tbs extra virgin olive oil
2 tsp corn flour

Combine the beef, salt, pepper, rosemary and some olive oil with your hands. Heat 1 tbs or so of olive oil in a heavy based saucepan that has a lid. When browned remove to a clean plate. Brown the mushrooms with the sliced shallots and garlic. Add the beef and its juice and deglaze with the brandy. When the brandy has evaporated, add the wine and bring to the boil, add the chicken stock, stir, reduce the heat to low and add the lid. Simmer for 1.5 hours. Mix about 3 tbs of the cooking liquid into a teacup and mix through the corn flour, squashing any lumps. Mix the corn flour through the braised meat and simmer for 5 minutes. Slice the basil, add to the pot with the minced garlic and extra virgin and mix through the braised awesomeness. Check for seasoning - add some cream or similar if you want and serve with crusty bread.

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