STEAK AND KIDNEY NO-PIE PIE
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