Читать книгу Sophie Conran’s Soups and Stews - Sophie Conran - Страница 23
ОглавлениеThis is a traditional Belgian dish dating back to the 14th century. I am afraid I have doctored it slightly by using a light beer instead of dark, but the result is fabulous.
TO SERVE TWO
2 tbsp olive oil
700g/41/2lb chuck steak cut into two large steaks
1 tbsp butter
4 red onions peeled and finely sliced
1 tbsp red wine vinegar
1 tbsp dark brown sugar
400ml/14fl oz light Belgian beer
1 bouquet garni
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
3 tbsp double cream
sea salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a large pan with a lid on a very high heat until smoking. Season the steaks with salt and pepper and fry without turning for about 3 minutes on each side or until they have a brown crust. Remove the steaks to a plate and reduce the heat. Drop the butter into the pan and stir in the onions. Cook, stirring every now and then, for about 10 minutes until they are soft. Pour in the vinegar and sugar and give the onions a good stir. Continue stirring every now and again for another 10 minutes or until the onions have become caramelised and slightly gooey.
Return the steaks to the pan, pour the beer over them and drop in the bouquet garni. Bring to a gentle simmer, then cover with the lid and pop in the oven for 3 hours, checking every hour or so to make sure it is not drying out. Add some water if it is, to keep it moist, and turn over the pieces of meat. Remove the pan from the oven and put it back on the hob. Transfer the meat to a plate and discard the herbs. Turn up the heat and reduce the sauce to about half the quantity.
Meanwhile, mix the mustard, Worcestershire sauce and cream in a bowl. Once the sauce has reduced, slice the meat into 2cm/3/4 inch strips and return to the pan with any juice. Stir in the cream and mustard mixture and heat through. Serve with mashed potatoes (see page 187), and carrots tossed in butter and chopped tarragon.
