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indicating it is hot enough, add mushrooms. Toss and shake
pan for 4 to 5 minutes. As soon as they have begun to brown
lightly, remove from heat. When the meat is tender, pour the
contents of the casserole into a sieve set over a saucepan.
8. Return the beef and lardons to the casserole. Distribute the
cooked onions and mushrooms on top. Skim fat off sauce in
saucepan, and simmer sauce for 1-2 minutes, skimming off
additional fat as it rises. You should have about 600ml of
sauce thick enough to coat a spoon lightly. If too thin, boil it
down rapidly. If too thick, add more stock or water. Taste
carefully for seasoning.
9. Pour the sauce over meat and vegetables. Cover and
simmer 2 to 3 minutes, basting the meat and vegetables with
the sauce several times. Serve in casserole, or arrange stew
on a platter surrounded with potatoes, noodles or rice, and
decorated with parsley.
Brooklands Beef
This is my take on a Carbonnarde of Beef, adapted from a BBC
Good Food recipe. I have named it after the beer I used, which
was Brooklands Gold Star which is produced by the Hog’s Back
Brewery in Tongham. It is a refreshing commemorative ale to
acknowledge the racing heroes of the famous Brooklands
Racing Circuit in Weybridge, who fought to win the “Gold
Star” trophy.
Serves 4-6.
Ingredients:
1¼kg shin of beef , cut into 5cm cubes
500ml Brooklands Gold Star or a similar ale
3 garlic cloves, chopped
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g lardons
2 large carrots, sliced
2 large onions, sliced
1 leek, sliced
1 tbsp tomato purée
400ml beef stock
A couple of sprigs of fresh thyme
A handful of parsley , chopped
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Method:
1. Marinate the beef overnight in the ale with the garlic and
bay leaves. The next day, drain the beef from the marinade,
reserving the marinade, garlic and bay leaves. Pat the meat
dry with kitchen paper and toss it in the seasoned flour until
evenly coated. Shake off any excess flour.
2. Heat 2 tbsp of the olive oil in a large flameproof casserole
until hot. Fry the beef in 3-4 batches for about 5 minutes per
batch, stirring occasionally, until it is a rich golden brown all
over. You may need to add a little more oil between batches
but make sure it is hot again before adding the next batch.
3. Remove the meat with a slotted spoon to a plate and set
aside. Don't worry if the bottom of the casserole is starting to
brown, this all adds to the flavour of the finished dish.
4. Lower the heat to medium and fry the lardons in the
casserole for 6-8 minutes, stirring occasionally, until crisp and
golden. Scoop them out with a slotted spoon and set aside
with the beef.
5. Preheat the oven to fan 140C/conventional 160C/gas 3. Tip
the carrots, onions and leek into the casserole and fry, stirring
occasionally, until they start to brown - this takes about 12
minutes. Spoon in the tomato purée and continue to cook for
2 minutes, stirring constantly.
6. Add the beef and pour in the reserved marinade, garlic and
bay leaves. Bring to a simmer, scraping any sticky bits off the
bottom of the pan, then add all the beef stock and thyme to
the casserole.
7. Season with salt and pepper and bring everything to the
boil. Remove from the heat. Cover with a lid and cook in the
oven for 3-4 hours, stirring once halfway through. (The
carbonnade may now be left to cool and frozen for up to 1
month. Add 100ml/31⁄2 fl oz more stock to the sauce when
reheating.)
8. When the beef is ready, taste for seasoning and add more
salt and pepper if you think it needs it. Scatter the chopped
parsley over the top and serve straight from the casserole,
with creamy mash.
10% OFF VOUCHER
Round&About has teemed up with The
Godalming Butcher who is offering all readers
a 10% discount for every £20 shop in January,
so you have no reason not to try shin of beef!
Please cut out or show this voucher to qualify.
39 High Street, Godalming. Tel 01483 425733
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