Name: Braised beef with red wine and mushroom sauce
Cook time: 360 min
Total time: 360 min
Yield: 6
Ingredients: 2 tablespoon vegetable oil; 1.3 kilogram piece beef blade; 6 shallots (150g), chopped finely; 1 stalk celery (150g), trimmed, chopped finely; 1 medium_piece carrot (120g), chopped finely; 2 clove garlic, crushed; 2 sprigs fresh thyme; 1 1/2 cup dry red wine; 1 cup beef stock; 2 tablespoon plain flour; 2 tablespoon water; 400 gram button mushrooms, halved; 1/3 cup pouring cream; 2 teaspoon wholegrain mustard

Ingredients

2 tablespoon vegetable oil

1.3 kilogram piece beef blade

6 shallots (150g), chopped finely

1 stalk celery (150g), trimmed, chopped finely

1 medium_piece carrot (120g), chopped finely

2 clove garlic, crushed

2 sprigs fresh thyme

1 1/2 cup dry red wine

1 cup beef stock

2 tablespoon plain flour

2 tablespoon water

400 gram button mushrooms, halved

1/3 cup pouring cream

2 teaspoon wholegrain mustard

Method

1.Heat half the oil in large frying pan; cook beef until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker.

2.Heat remaining oil in same pan. Cook shallot, celery and carrot, stirring until softened. Add garlic and thyme; cook, stirring, until fragrant. Add wine; bring to the boil. Boil uncovered until liquid is reduced by half. Transfer to cooker with stock; mix well.

3.Cook, covered, on low for 5 hours. Remove beef from cooker; cover with foil. Stand 15 minutes before slicing.

4.Meanwhile, strain liquid into large jug; discard solids. Blend flour with the water in small bowl until smooth. Return cooking liquid to cooker with flour mixture and mushrooms. Cook, uncovered, on high, about 30 minutes or until sauce thickens. Stir in cream and mustard; season to taste.

5.Serve sliced beef with sauce.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze.
Note

Women's Weekly Food

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