BRAISED BEEF WITH
ROASTED RED PEPPERS 

Serves 4

450g Braising Steak from the Butchery counter,

1 large Onion, chopped

2 cloves Garlic, crushed

1 glass of good Red Wine

1 Leek, chopped finely

2 Red Peppers, cored and quartered

100g pitted Black Olives (optional)

Bouquet Garni (of bay leaf, lemon rind, thyme, marjoram, parsley & chives).

Peppercorns

Salt

½ pint of Stock: vegetable or beef.

Method:

•For best results marinade your steak in the red wine overnight, or at least for a couple of hours.

•Preheat your oven to 170°C (gas3).

•Chop onions, leek, garlic and sweat off in olive oil or fat, retaining the oil for cooking the peppers.

•Remove vegetables from the pan and place in an ovenproof dish.

•Drain off the steak and coat in seasoned flour, lightly brown in a frying pan and place on top of vegetables.

•Pour over the remaining wine from the marinade and add the boiling stock.

•Add the bouquet garni and place a tight fitting lid on the dish.

•Allow 2 hours cooking time, or until meat is tender. Baste as required and add more liquid as required.

•Once the meat is in the oven place the peppers on a separate baking sheet and spread out evenly.

•Lightly season the peppers with salt and your favourite herbs.

•These will gradually roast, absorbing the flavours of the herbs. Once these are nicely browned around the edges, add to the main dish.

•Slice the olives and add to the dish 10 - 15 minutes before serving.

TO SERVE: Remove meat from dish, reduce the gravy on a medium heat to your liking using white flour or cornflour to thicken if desired.

Serve with steamed seasonal vegetables.

Pour over gravy.