“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
This was a recipe for 6 people which we did our best to scale down. But it’s still going to be a 4 portion gig for us. We’re having the remainders is big Gluten free Yorkshire Puddings tonight. So although the ingredients initially broke budget, the number of servings brings it back.
Ingredients:-
400g of Beef Skirt
20g of Dried Mushrooms (We used the last of our foraged Pine Bolete which we dried using the dehydrate function in the Air Fryer)
1 Onion, sliced
1 Celery Stick, chopped
4 Cloves of Garlic, minced
175ml of very cheap Red Wine
1 Tsp of Dried Oregano
3 Sprigs of Rosemary (Foraged in our case)
2 Bay Leaves
40g of Tinned Chopped Tomatoes
2 Tbsp of Tomato Puree
300ml of Beef Stock
250g of Small Potatoes
50g of Pitted mixed Olives
2 Tbsp of Capers
Salt & Pepper to season
2 Tbsp of Cornflour to coat the Beef
Oil to Fry
Method:-
(1) In a Dutch Oven season the Beef with Salt 7 Pepper then coat in Cornflour.
(2) Heat a little Oil and fry to brown on all sides.
(3) Add the Onions and Garlic and fry over a medium heat until softened.
(4) Add all the remaining ingredients apart from the Potatoes, Capers and Olives.
(5) Allow to simmer for at 150c for 5 hours covered.
(6) Stir gently occasionally.
(7) After 3 hours add the Potatoes, Capers and Olives, stir in and allow to simmer for a further 2 hours.
We’ve decided to create a series of Winter Warmers because we enjoy having a theme. As a starting point this was pretty good…..
