| Beef in Claret |
| ingredients: |
For
the trimmings:
5 oz (150g) lean bacon
6 to 8 small, young onions
14oz (400g or two cups) chopped
button mushrooms
For
the meat:
3lb (1½ kg or six cups)
stewing steak
4 tablespoons oil
5 cloves of garlic, crushed
2 tablespoons flour
1 bottle of fruity young claret
(Burgundy or Beaujolais)
Salt and freshly milled black
pepper
1 teaspoon sugar
Bunch of fresh herbs
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| method: |
Cook the bacon in a frying
pan until it is lightly brown.
Add the onions and cook uncovered
for roughly ten minutes. Then
add the mushrooms, stir, cover
and cook gently for a further
ten minutes.
Preheat the oven to 300F/150C/Gas
Mark 2
Cut the stewing steak into cubes
roughly 1½" (4cm)
square. Heat the oil in a frying
pan and brown the cubes of meat.
Place in acasserole, add the
garlic and sprinkle the flour
over the meat. Place in the
oven uncovered for 15 minutes
to continue the browning process.
Stir from time to time.
Add wine, light seasoning and
herbs. Cover and simmer for
3 hours or until the meat is
tender. Remove from the oven
and stir in the trimmings. Heat
for a further five minutes and
serve with boiled potatoes sprinkled
with chopped parsley. If you
have another bottle of Burgundy
or Beaujolais to drink with
the meal - so much the better!
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| Historically,
there has been a long "French Connection"
between Scotland and France. As a result,
there has always been a fair amount
of gastronomic interplay between the
two countries. In particular, French
wine, especially claret, was imported
and used in cooking as well as being
consumed in large quantities. Here is
a recipe combining home produced beef
with French claret. |
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