When it comes out of the oven, warm the sauce while you rest the beef for 10 minutes before serving it cut into 6 thick slices. Method STEP 1 Braised Steak au Poivre in Red Wine | Recipes | Delia Online Bring it back to a simmer, then put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 2 hours or until the meat is tender. But the great thing about a pot-roast is that it feeds the same number of people but leaves you in peace until you're ready to serve. When you're ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving. It has to be said that roasting meat does require a little attention, with basting and so on. This recipe is taken from Delia Smith’s Winter Collection. While the beef is cooking, make the red onion marmalade: melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes. Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Now add any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices, then add the wine a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. Sear meat on all sides until golden brown with a … Pre-heat the oven to gas mark 2, 300°F (150°C). In a large pan over medium-high heat, heat oil. Then remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper. Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter, browning one flat side first, then turning it over on the other side and moving it around to get the round edges browned as well. When the pot roast's cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes. Heat 2 tablespoons of the oil to sizzling point in a large flameproof casserole and sear the chunks of beef - a few pieces at a time - … In a deep, heavy-based casserole with a lid, heat a glug of oil over a medium heat. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook without looking at it for 3 hours. This recipe is taken from Delia Smith’s Winter Collection. For a better experience on Delia Online website, enable JavaScript in your browser. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. Bake in the oven for 35 minutes for medium-rare beef, or 5 minutes less for rare and 5 minutes more for well done. While the French classic steak au poivre, or peppered steak, is a wonderful idea, steak is expensive and in the winter the original recipe can be adapted to braising – which is far easier for entertaining and tastes every bit as good. When it's at simmering point, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. STEP 2 Place the beef parcel on a greased baking sheet and brush the pastry all over with beaten egg. Next, heat 2 tablespoons of the dripping or oil in the casserole, and when it is really hot and beginning to shimmer, quickly brown the pieces of meat, about 4 at a time, on both sides, then transfer them to a plate. Now dip the pieces of meat into this mixture, pressing it well in on all sides. Put the Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce. You will also need a medium-sized flameproof casserole with a tight-fitting lid. Begin by crushing the peppercorns coarsely with a pestle and mortar, then mix them together with the flour on a plate. While the beef is cooking, make the red onion marmalade: melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes. You will also need a flameproof casserole with a close-fitting lid. Heat oven to 150C/130C fan/gas 2. For a better experience on Delia Online website, enable JavaScript in your browser. Its other great virtue is that it enables you to use some of those very lean, delicious cuts of meat that are not suitable for roasting, such as brisket or silverside. Serves 4. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2½ lb (1.15 kg) rolled brisket or silverside, 12 oz (350 g) red onions, very finely chopped. https://www.epicurious.com/recipes/food/views/beef-braised-in-red-wine-236986 Serves 4-6. Beef & Ale Stew with Mustard Dumplings - Gordon Ramsay. Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 2 lb (900 g) good-quality braising steak, cut into 2 in (5 cm) pieces, 1 level dessertspoon whole black peppercorns, 2 fat cloves garlic, crushed in a pestle and mortar with 1 level teaspoon sea salt. Online website, enable JavaScript in your browser meanwhile, remove the herbs, place casserole. 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