Sunday, 14 October 2012

Boiled Beef and Carrots

Boiled Beef and Carrots, Boiled Beef and Carrots,
That's the stuff for yer Derby Kell
Keeps you fit and keeps you well.
Don't live like vegetarians on food they give to parrots.
From noon to night blow out your kite
On boiled beef and carrots.

My previous Beef Casserole is a little terse.

This meal is cooked to be shared with a friend, who has just come out of hospital, so cannot be too exotic, as I do not know the tastes of her children.

1.5 kg (3 packs) Irish slow cooking beef

One red chilli pepper, deseeded and finely chopped.

Add 10 carrots chopped, paprika, dried thyme.

Add 5 sticks of celery.

To keep the meat juices cook in a saucepan, with lid on, pouring off juices into casserole. Continue to sweat the beef, carrots and 5 sticks of celery in the saucepan whilst you peel two bags of shallots (a long time).

Fry the shallots with the meat, carrots and celery in a wok, in olive oil and black pepper, spooning the browned into the casserole. Add one teaspoon of french mustard and two tablespoons of cornflour whilst frying. Add olive oil as necessary.

The carrots had stuck to the bottom of the saucepan: no matter, free up with saved meat juices, pour rich browning into casserole.

Chop 400g of value, open cup mushrooms, add to wok, as you remove browned pieces.

Add two thirds of a bottle of Chilean Merlot to casserole and a half pint of water.

Bring all to boil. Boil for thirty minutes. Leave overnight.

1 comment:

  1. The burning of the carrots was not good. The meal would have been a lot better if the marmite had been discarded.