Sunday, January 12, 2020

Bullfighter's Beef

This is a recipe we had once before. I think we will be making this more often. Chris said we could have this every night...

This recipe is from a 2013 post on Johnny's Kitchen. I have not seen any recent posts from the blog. I enjoyed the writing on the blog. At least this recipe will live on.

Nothing fancy about the recipe. Simply written and easy to follow.  The measurements are not really given. I used a 3 pound chuck roast. The meat is so tender you did not need to put knives on the table.
Take the Meat out the fridge an hour before you start cooking.

Saute chopped Carrots and Onion in a little Olive Oil until they soften.

Season the meat with some flour on a plate, shake off any excess.

In a very hot oven proof pan add some Olive Oil and sear the meat to brown all over and set aside.

Deglaze the pan with Red Wine. When it's reduced add to the Onion and Carrots and the meat to the pan and add a pint or so of Beef Stock, a sprig of Rosemary and Thyme and a couple of Bay Leaves and season with salt and pepper. Bring to the boil. Seal the pan with some foil and place in a preheated oven at 320˚F and cook for 3 hours.

At the end of cooking take out the meat out carefully so that it doesn't break up and with a hand blender Blitz the sauce to mush up the Carrots and Onion return the Meat to the pan and put back in the oven for another ten minutes.

After ten minutes take the pan out of the oven and set aside the Meat and put the Casserole Dish on the stove at the highest heat and add a drop of Port to enrich the Sauce and reduce for around 15 minutes. At the end of reduction a knob of Butter to give a gloss to the sauce.

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