Posie’s Place

The dark nights have signalled the beginning of Autumn in earnest and as if by magic this also seems to have heralded a complete change in the weather. The temperatures have dropped and for me this means one thing… Stews and casseroles.

This dish is a perfect wintery warmer!

STEAK BRAISED IN RED WINE

Serves 2
INGREDIENTS

• 2 Medium lean sirloin steaks
• 2 Large onions, sliced finely
• 2 Large carrots, sliced into batons
• 1 Dried Bay leaf
• 1 Sprig fresh thyme
• 2 Large cloves garlic, sliced
• 400ml Red wine
• 1 Beef stock cube, reduced salt
• Olive oil
• 1 Tsp cornflour
• Salt and pepper to taste

PREPARATION

1. Preheat the oven to 200°C.
2. Add the onions and garlic to a large, deep frying pan (one with a lid which can go into the oven) and allow to cook gently in some olive oil for about 10 minutes, without browning. Add the carrots and continue to cook for a further 5 minutes.
3. Add the wine and the stock cube to the pan containing the vegetables and turn up the heat. Allow the wine to reduce by half and then add the bay leaf and the thyme.
4. Place the steaks on top of the veg and cover. Place into the oven on the middle shelf and allow to cook for about 2 hours or until the steaks are very tender, topping up with a little water if required.
5. Take the pan from the oven. Remove the steaks and vegetables from the sauce and set aside, keeping warm.
6. Turn up the heat under the pan, mix the tsp of cornflour with a little cold water until a smooth runny paste is formed. Add the cornflour to the sauce whilst stirring continually. Allow the sauce to reach the desired consistency, remove from the heat and pour over the steaks and vegetables.
7. Serve immediately!

recipe, food