A great winter warmer using the best farm reared, Yorkshire braising steak from our butchery.
- 450g Braising steak
- 1 Large Onion, sliced
- 2 Cloves garlic, crushed
- 1 Glass red wine*
- 1 Leek, cleaned & sliced
- 2 Red Peppers, cored and quartered
- 100g Pitted black olives
- Bouquet Garni (bay leaf, lemon rind,
- thyme, marjoram, parsley & chives).
- Seasoned flour
- ½ Pint stock: vegetable or beef
- Olive Oil
Pre-heat your oven to 170ºC /Gas 3.
Place the onion, leek and garlic in a little olive oil and gently fry. Retain the oil to cook the peppers. Remove the vegetables from the pan when golden and soft and place in an ovenproof casserole dish.
Drain off the steak and coat in seasoned flour. Lightly brown the steak in a clean frying pan and place on top of the vegetables. Pour over the remaining wine from the marinade and add the boiling stock to the dish. Add the bouquet garni and place a tight fitting lid on the dish.
Place the dish in the oven for 2 hours, or until the meat is tender. Baste as required and add more liquid as required.
Place the peppers on a separate baking tray and spread out evenly with the reserved oil. Lightly season the peppers with salt and your favourite herbs. The peppers will nicely roast, absorbing the flavours of the herbs. Once these are nicely browned around the edges, add to the main dish.
Slice the olives and add to the dish 10 - 15 minutes before serving.
To serve: remove the meat from the dish, reduce the juices on a medium heat to your liking using white flour or cornflour to thicken if desired. Serve with steamed seasonal vegetables. Pour over gravy.
*These cooking times are a guide only as appliances vary.