Braised Beef

Ingredients
800g    Cheshire beef topside or round shoulder
            Glug of oil
              Carrot, leek, stick celery onion cut up roughly (mirepoix)
1 Blob    Tomato Puree
2oz         Bacon trimmings, blanched
1            Garlic clove
7oz        Tomatoes, cut in quarters
              Salt, pepper
17fl oz    red wine
17fl oz    brown stock
              Small bunch of thyme
              Small stick of Rosemary
              Bay Leaf

Method
1. Season the meat with salt and pepper.
2. Brown the meat in oil. Remove the meat from the pan.
3. Add the mirepoix ingredients and the fresh herbs to the pan along with the bacon, garlic, tomatoes and purée to the pan. Cook till softened.
4. Add the brown stock to the pan and stir. Reduce the liquid until it is a syrupy consistence.
5. Return the meat to the pan. Deglaze the meat with the wine or marinade.
6. Cover the pan and braise the meat until tender 180C/350F/Gas 4 for approximately 1½hrs turning occasionally.
7. Remove the meat from the pan. Reduce the sauce and if necessary bind with cornstarch.
8. Strain the sauce and skim the fat. Season to taste adding a little more of the brown stock.
9. Place the meat on a serving dish. Pour a small quantity of sauce over the carved meat before serving.

This is a great dish we do for our bowl food, ideal for buffets in the outside catering

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