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Categories:
bacon garlic salt pepper rosemary beef flour extra-virgin olive oil onions red wine water tomato puree single cream tomato
Viewed: 85 - Published at: a year agoIngredients
- 50 gm streaky bacon finely diced
- 1 clv garlic minced grated rind 1/2 lemon
- 1 x salt pepper
- 1/2 tsp dry rosemary
- 750 gm sirloin of beef
- 50 gm flour
- 4 Tbsp. extra virgin olive oil
- 3 x onions sliced
- 150 ml red wine
- 150 ml water
- 1 Tbsp. tomato puree
- 1 Tbsp. single cream
- 1 x tomato quartered sprigs parsley
Method
- Mix the bacon garlic lemon rind salt pepper and rosemary.
- Rub into the meat.
- Cover the joint and put in the refrigerator for about 3 hrs to absorb the flavours.
- Dust the meat with half the flour.
- Heat the oil in a braising pan and fry the onions till they are golden brown yellow.
- Add in the meat and fry on all sides till brown about 10 min.
- Add in the wine and water stirring up any residue sticking to the pan.
- Cover and braise for 35 min over a low heat.
- Remove the meat from the pan place on a warm dish cover and keep hot.
- To make the sauce stir up the pan juices and sieve them into a saucepan.
- Bring to the boil.
- Mix the remaining flour with a little cool water and the tomato puree and add in to the sauce.
- Bring to the boil then simmer for 5 min over a low heat.
- Season with salt and pepper.
- Stir in the cream.
- Garnish the meat with tomato quarters and parsley and serve the sauce separately.
