Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 41

2 tablespoons plain flour

salt and pepper

850g brisket of beef, cut into 2.5cm chunks

2 tablespoons olive oil

6 small, or 3 large, carrots, cut into 2cm chunks

3 parsnips, quartered, cores removed and cut into 2cm chunks

2 onions, peeled and thickly sliced

3 celery sticks, thinly sliced

500ml Guinness

6 sprigs of thyme

1 × 400g tin plum tomatoes

8 pickled walnuts (that’s a jar’s worth)

2–3 teaspoons Worcestershire sauce

Preheat the oven to 160°C/Gas Mark 3. Put the flour into a bowl, add salt and pepper and toss in the pieces of brisket. Now heat the oil in a large, flameproof casserole dish on the top of the stove and throw in the beef, in batches if necessary, to brown off the pieces. You’ll need to be on hand to stir things round, as the meat may stick. Return the meat to the pan, add all the vegetables and then the rest of the ingredients. Let it all come to the boil, put the lid on the casserole and put it in the oven.

Leave it in there for 2½ hours or until the meat is tender. If the juices look too liquidy when you take it out of the oven, you can put the casserole on a high heat on the hob and let the stew bubble away, uncovered, for a few minutes. Test for seasoning, then serve in bowls with the rarebit toasts floating on top.