Runner's World South Africa - - REAL GOOD FOOD -

2 tbsp but­ter 1 onion, roughly chopped 2 cel­ery stalks, roughly chopped 2 car­rots, roughly chopped 500g beef brisket, cut into 3cm chunks 1 cup red wine 1 bay leaf 2 tbsp hot English mus­tard 2 tbsp to­mato paste 300g beef or lamb kid­ney, sheaths re­moved, sinews cut out, and cut into 2cm chunks

4 cups beef stock

4 large black mush­rooms, cut into slices 1 hand­ful flat-leaf pars­ley, roughly chopped

Salt and pep­per

1. Pre­heat the oven to 180°C.

2. Heat the but­ter in a medium casse­role or oven­proof pot and add the onions, cel­ery and car­rots to sauté un­til they are soft.

Add the beef and sauté un­til it’s cooked through. It may release juices, but this is fine; just make sure the juices have evap­o­rated be­fore the next step.

Add the red wine, bay leaf, mus­tard, to­mato paste and kid­neys, and stir them oc­ca­sion­ally while you wait for the wine to re­duce by half.

Add the stock and bring it to the boil, then put the lid on and shove the whole thing in the oven for an hour.

Af­ter 1 hour, take out the pot, mix through the mush­rooms, cover it and put it back in the oven for 1 more hour.

Af­ter the sec­ond hour, take it out and check the thick­ness of the sauce. If it needs to be thick­ened, put it on the stove and re­duce it on a gen­tle heat un­til it’s thick and stewy.

When you’re ready to serve, fire up the heat, sea­son it with salt and pep­per to taste, and mix through the pars­ley.

Goes Well With: But­tered Broc­coli, Creamed Brus­sels Sprouts, Braised Fen­nel

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