Wednesday, 5 December 2012

#BoothsCheers - Beef in port wine



This weeks treats from Booths for their #BoothsCheers campaign include a delightful bottle of port. Also in the box was a letter with a "secret mission" (should I choose to accept it !), to come up with a great comfort food recipe to match one of the wines being provided.

Most people associate port with stilton cheese ( but its not from Lancashire and MR LF doesn't do Blue cheese so that's out) or rich dark fruit cake, yet its quite a versatile ingredient particularly in stews and casseroles producing a deliciously rich sweet edged sauce , its also excellent with or  in a chicken liver pate, with a rich chocolate dessert or even with a good chocolate brownie. As for cheese it works well with most, I particularly like goats cheese.

In this recipe its a great subsitute for a red wine, ale or beef stock, if you think its a bit decadent to use half a bottle of port in a stew, then mix and match depending on how frugal you feel.

Ingredients
  • Beef skirt or beef shin- trimmed and cut into cubes (ask your butcher or Booths stock it if you ask)
  • 1 large onion - chopped fairly finely
  • 2 or 3 carrots - organic if possible as you can taste the different
  • 1/2 bottle port ( or your frugal mixture - see above)
  • Squirt of tomato ketchup
  • 6 mushrooms - sliced
  • Seasoned flour (flour , seasoned with salt and pepper)
  • Oil
Method
  • Preheat oven to 150c
  • Tosh the cubed beef in the seasoned flour
  • Heat a little oil in frying pan or if your lucky like me your cast iron casserole dish
  • Fry off your beef in small quantities until well coloured, remove as cooked to a plate
  • Now fry off your vegetables, soften without colouring
  • Place the beef and vegetables in your casserole dish, add a squirt of tomato ketchup.
  • Pour on your port / stock and put the lid on your dish
  • Place in the oven and bake for about 1 1/2 hours , now add the mushrooms
  • Continue to bake until the vegetables are soft and the beef falls apart and the sauce reduced
  • Serve with mashed potatoes, chunky bread, rice and green vegetables
The port really makes a difference and the gravy was amazing, a delicious comfort food for #BoothsCheers




1 comment:

Daniel Reynolds said...

(y) I have been looking for a recipe like this. This will be in the crock pot this next weekend.

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