Yes, another beef recipe, but this one is really special - the beef drops to pieces and is really infused with the flavour of the red wine. I suggest using a really dry meaty wine, like a burgundy. And as Ina Garten advises, drink the same wine when you eat the dish. My Ma invented this recipe this year and it's already become a family classic!
Ingredients
- 2 onions
- 1 teaspoonful of olive oil
- 1.5 kg of beef - a topside joint
- 1 clove of garlic
- Ground salt, to taste
- Ground pepper, to taste
- 1 beef stock cube
- 1 bottle of red wine
- 10 or more chestnut mushrooms
Method
- Start the day before to get really tender meat... preheat the oven to 170°C.
- Chop the onions finely and crush the garlic.
- Put the oil in a big pan, heat and brown the meat on all sides to seal in the juices.
- Take the meat out and set it aside to rest a little.
- Put the onions and garlic into the pan (you may need a little more oil) and cook them slowly until softened.
- Cut the joint into thick slices and arrange in a baking dish or casserole.
- Season the meat with salt and pepper, then cover it with the cooked onion and garlic.
- Crumble the stock cube over the top.
- Pour over the wine.
- Cover with either tin foil or the lid and bake in the oven for four or five hours (it smells lovely while it's cooking!)
- The next day, slice the mushrooms and add them to the meat.
- Reheat for half an hour at 200°C.
