This rich and robust Slow Beef in Guiness and Bush Tomato served with a Parsnip Mountain Pepper Mash, will warm you on the coldest winter night. Don't forget to fortify the cook with a glass of Guiness too!
Serves 4-6
For the Beef
2 tablespoons oil
1 kg lean beef (blade)
1 clove garlic, crushed
1 onions chopped
2 rashers bacon, diced
2 teaspoons brown sugar
200g Swiss brown mushrooms cut in quarters
½ jar Outback Spirit Bush Tomato Chutney 9or 1 ½ teaspoons tomato paste0
2 teaspoons plain flour
1 cups Guinness
½ cup beef stock
2 tablespoons (ground bush tomatoes (1 tbs=15g)
Pinch black pepper
Pinch salt
20g unsalted butter
For the Mash
4 large parsnips or 6 small parsnips
1 mashing potato
20g butter
1 teaspoon (2 gm) ground Mountain Pepper
1 tablespoon sour cream
Chopped chives
Preheat the oven to 180c. Heat half of the oil in a frying pan over a high heat and sauté the meat, in batches, until sealed and brown on all sides. Put the meat into a large bowl.
Add a little more oil if needed and add the garlic and onion and cook the onion until it starts to colour. Add the brown sugar and mushrooms and continue to cook until the onions turn brown. Add the tomato paste and plain flour stirring in well. Transfer to to the bowl with the meat.
Add the Guinness and the stock to the pan and bring to the boil. Add the bush tomatoes, salt and pepper and butter and add to the meat. Combine well and transfer to a ovenproof dish. Cover with lid and cook for two hours. The dish will look very wet but this will cook out. You can always add a thickener at the end if you wish.
About 30 minutes before you are ready to serve the dish, make the Parsnip Pepper Mash. Peel the parsnip and top and tail. Cut into pieces, removing any woody core. Peel the potato and cut into similar size pieces.
Place in boiling water and cook until tender and ready to mash. Drain the liquid from the vegetables and add all other mash ingredients. Mash until creamy and serve as a bed for the beef making sure some of the cooking juices are included.
copyright Juleigh Robins