Mustard Seasoned Beef
February 5, 2023 by jonoandjules
A well-prepared dish for a crowd, delicately spiced with curry powder and Dijon mustard. We served it with dauphinoise potatoes and inexperienced greens. The Chantenay carrots look good if you’ll find them, in any other case simply reduce some common carrots into chunks. We have made this dish a couple of occasions now, and every time earlier than that, we have forgotten to take an image. Reliably tasty each time, the shin bone actually provides additional depth of taste and creates a shiny sauce, so it is price looking for out when you can
Wine suggestion: A very good purple Côtes du Rhône, like our new discover from Domaine Roche in Cairanne.
Mustard spiced beef – 6 folks
- 1 tbsp sunflower oil
- 900 g beef shank, reduce into 2 cm items
- 2 giant onions, chopped
- 150 g chestnut mushrooms, quartered
- 1 tbsp Dijon mustard
- 2 tsp medium curry powder
- 1 tbsp muscovado sugar
- 2 tablespoons Worcestershire sauce
- 25g plain flour
- 600 ml beef inventory
- 450 g Chantenay carrots
- a handful of flat-leaf parsley, chopped, to serve
Preheat the oven to 160C/140C scorching air/Gasoline 3.
Pat the meat items dry with kitchen paper and season effectively with salt and black pepper. Warmth the oil in a big frying pan and brown the meat in batches, then take away with a slotted spoon.
Add the onions and mushrooms to the pan and prepare dinner for a couple of minutes till they start to melt.
Put the mustard, curry powder, sugar, Worcestershire sauce and flour in a bowl and add 75 ml inventory. Beat till clean.
Add the remainder of the inventory to the pan and convey to a boil. Spoon about half of the new inventory into the mustard combination and whisk till clean, then return the combination to the saucepan and whisk over excessive warmth till thick.
Return the meat to the pan. Carry to the boil, cowl with a lid and place within the oven for 2-2½ till the meat is cooked by.
In the meantime, prepare dinner the carrots in boiling salted water for a couple of minutes or till simply tender. Drain and refresh in chilly water and put aside.
When able to serve, convey the casserole to a boil on the stovetop and season with spices. Add the carrots and prepare dinner for a couple of minutes to make sure they’re heated by. Sprinkle with the chopped parsley and serve.
(Unique recipe from Mary Berry Cooks up a Feast with Lucy Younger, DK: Penguin Random Home, 2010.)
Posted in Beef, Meals | Tagged Beef shank, Casserole, Chantenay carrots, Cooking, Curry powder, Straightforward, Meals, Sizzling mustard spiced beef, Mary Berry, Mustard, Recipe | Depart a remark
