Stout-Braised Steak with Stacked Chips

Oh My Goodness! This one wins. On meat, on chips, on dressing, on EVERYTHING!

I picked up the shin beef before Christmas. I was going to do a duck dish and couldn’t get any at the market and saw these. I hadn’t exactly forgot about them but hadn’t come across how I wanted to cook them. Sarah Cook from the Good Food team, I salute you!

Preheat the oven to 160ºc (fan)

Season the beef, in a pan, brown it on all sides.

Pop it into a casserole dish.

In the pan, add your stout, scraping up any meat juices. Add a stock ‘cube’ worcestershire sauce, brown sauce, bay leaves and halved shallots (leave the skin on). Give it a good stir then pour over the beef.

Cover with foil and then add the lid.

After 2 hours, cut up two large baking potatoes into thick chips and par boil for three minutes. Leave to steam, turn the oven up to 180ºc (fan).

Toss the par boiled potatoes in polenta and sea salt. Pop on a baking tray and drizzle with oil. Pop in the oven for 15 minutes.

Remove the beef from the dish, wrapping in baking parchment and foil and popping in the bottom of the oven.

Strain the cooking liquid into a pan and reduce and season. Cook the chips for another 20 minutes.

Whisk finely chopped shallot, grated horseradish, olive oil, white wine vinegar and water. At this point you would be dressing watercress but I couldn’t get any and used pea shoots.

Open then meat, place in the jus to coat, adding any meat juices. Serve along side your dressed pea shoots & stacked chips along with any drizzled juices.

TWD_Feb_Shin_Beef

 

Eat this and tell me it’s not the best thing you have ever tasted.

Using SHIN BEEF, OLIVE OIL, STOUT, BEEF STOCK ‘CUBE’, WORCESTERSHIRE SAUCE, BROWN SAUCE, BAY LEAVES, SHALLOTS, HORSERADISH, WHITE WINE VINEGAR, PEA SHOOTS, BAKING POTATOES, POLENTA & SEA SALT…

This was dinner…2nd December 2014.

Oh and HAPPY 50TH DAWN!!!

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9 thoughts on “Stout-Braised Steak with Stacked Chips

  1. I have read through the instructions and only wished there was some electronic version to taste. It sounds and looks delicious for sure and worth all the time taken to prepare. I would love to try this, sometime!

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