1 trimmed beef flank, cut into 1 inch steaks
1 ltr good red wine
2 cloves of garlic, peeled and crushed
3 sprigs of thyme, leaves removed and chopped
3 sprigs of rosemary, leaves removed and chopped
Vegetable oil for frying
30 g butter
2 onions, peeled and finely chopped
30g plain flour
15g tomato puree
2.5ltrs dark meat stock
Salt and freshly ground black pepper
Roasted Carrot puree
8 carrots chopped
2 sprig thyme
2 clove garlic chopped
Salt and pepper
James adds: “We strongly believe you should serve your food with whatever is in season, local and good! We used rainbow carrots, candy beet and fresh horseradish but this dish would equally be as good with Kale, parsnips or even a simple mashed potato.”
Put the pieces of beef into a stainless steel bowl or similar with the red wine, garlic, thyme, rosemary and bayleaf. Cover and marinade in the fridge for two days.
Drain the meat in a colander, reserving the marinade, and dry the pieces on some kitchen paper. Heat the vegetable oil in a heavy frying pan, lightly flour the meat with 1 tbls of the flour, season with salt and pepper and fry the meat on a high heat a few pieces at a time until nicely browned.
Heat the butter in a large heavy-bottomed saucepan and gently fry the onions for a few minutes until soft. Add the flour and tomato puree and stir over a low heat for a minute. Slowly add the marinade stirring constantly to avoid lumps forming. Bring to the boil and simmer until it has reduced by half. Add the meat stock and the pieces of beef, bring back to the boil, cover with a lid and simmer gently for about 2-2½ hours until the meat is tender. It’s difficult to put an exact time on braised meats, sometimes an extra half an hour may be required depending on the meat itself. The best way to check is by actually tasting the meat.
Once the meat is cooked the sauce should have thickened sufficiently, if not simmer for a few minutes to reduce.
Place carrots, butter, thyme, garlic salt and pepper into a roasting tray and cook at 180c for 30 min or until soft.
Place in a food processor and blend until smooth add a little of the veg stock until smooth consistency