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Categories:
beef shoulder vegetable oil celery carrots onions tomato red wine butter shallots fresh white breadcrumbs mustard egg yolks chives Parmesan cheese cornstarch runner beans frozen peas
Viewed: 40 - Published at: 4 years agoIngredients
- 1 3/4 lb boneless beef shoulder
- 2 tbsp vegetable oil
- 2 stick celery, chopped
- 6 None small carrots, peeled, halved and sliced
- 2 None onions, peeled and sliced
- 3 tbsp tomato puree
- 2 1/8 cups red wine
- 2/3 cup butter
- 5 None shallots, peeled and finely chopped
- 1 1/4 cup fresh white breadcrumbs
- 1 tbsp Dijon mustard
- 3 None medium egg yolks
- 1 tbsp chives, chopped
- 2.75 oz Parmesan cheese, grated
- 1 tbsp cornstarch, blended with 3 tbsp water
- 8.75 oz runner beans, trimmed and sliced
- 8.75 oz asparagus spears, trimmed and chopped
- 3.5 oz frozen peas
Method
- Season the beef to taste. Heat the oil in a deep heavy-bottom frying pan and sear the beef over high heat until browned all over. Remove from the pan and set aside. Add the celery, 2 of the chopped carrots and the onions and fry for 5 mins, then stir in the tomato puree and wine and bring to a boil.
- Return beef to the pan with 1 1/4 cups water. Cover tightly and simmer very gently for 3 hrs until very tender. Remove the meat from the cooking liquid and cover and keep warm.
- Melt the butter in a small frying pan and fry the shallots gently until softened. Remove from heat and stir in the breadcrumbs, mustard, egg yolks, chives and Parmesan cheese. Cut the beef into 4 thick slices and place cut side down on a baking sheet. Top with the Parmesan mixture and place under a medium hot broiler for 4-5 mins until the topping is browned.
- To make gravy, strain the beef cooking liquid into a pan, add the blended cornstarch and simmer, stirring, for 10 mins until just thickened and slightly reduced.
- Cook the remaining carrots with the beans and asparagus in a pan of boiling water for 4-5 mins until just tender, adding the peas after 3 mins. Drain and divide among four serving plates. Spoon over the gravy and top with the beef.
