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| BEEF & BEER CASSEROLE WITH MUSTARD CROUTONS Serves 4 450g Braising Steak 1 tbsp (15ml) Olive Oil 2 Sticks of Celery, cut into chunks 2 Carrots, peeled & cut into chunks 1/2 Small Swede, cut into chunks 2 Parsnips, cut in to chunks 1 pt (600ml) English Beer 1 tbsp (15ml) English Mustard or ½ tbsp English Mustard and ½ tbsp Wholegrain Mustard Method: •Preheat your oven to 160°C (gas3) •Cut the braising steak into strips 1/2 inch thick 2 inch long. •Heat the oil in a frying pan and cook the beef strips until brown, about 4-5 minutes. •Transfer these to an ovenproof dish and add the vegetable chunks. •Pour over the English Beer and tbsp of mustard. Casserole for 2 ½ - 3 hours. •Thicken with a couple of teaspoons of plain white flour. Topping: Cut Blacker Hall Bread Stick in half, then into thick slices. Mix together 2 oz (50g) butter with 1 tsp Wholegrain mustard and 1 tsp English mustard and spread over the bread. Place these on top of the casserole 15 minutes before the end of cooking. Serve with creamy mashed potatoes and seasonal green vegetables. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
