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Sussex Braised Beef Recipe
A medieval recipe, which relies on the slow cooking method, so needs no attention. As the meat retains its shape, it won't occur to your guests that it is in fact casseroled - unless you chose to tell them!
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
For 4 people:
- 4 thick pieces of beef top rump or flank, shaped like a steak
- 1 big Onion, peeled and cut into rings
- 2 tablespoons (30ml) Flour
- 150ml/5 fl oz Port
- 150ml/5 fl oz Guinness
- 3 tablespoons (45ml) White Wine Vinegar
- Salt and freshly-ground Black Pepper
Equipment: A casserole with a tight-fitting lid, wide enough to take the meat lying flat.
1. Put the flour onto a big plate and season with plenty of black pepper – no salt at this stage – mix the pepper in well. Heat the oven to 140°/275°/Gas 1.
2. Coat the steaks with the flour, shaking off any excess.
3. Put the steaks in the casserole, so they aren't overlapping; cover evenly with the onion rings.
4. Pour over the liquids and cover with the lid.
5. Cook in the oven for 3 hours. Add a little salt and serve.
Serve with Potatoes; Mashed: (q.v).
Recipe taken from 'Foolproof Entertaining' by Simon Scrutton - available from www.runninghare.gb.com