February 28, 2013
Here’s one of my winter-warming recipes perfect for keeping you toasty up on a cold night. Hope you enjoy - James Golding, Head Chef.
Trim the beef & cut into 2-3cm cubes. Peel & trim kidneys cut into triangle shape chunks.
Heat 2 pans to “smoking point” add dripping re-heat. Roll beef & kidneys (separately) in seasoned flour. Seal in pans till colour starts to form. Add onions cook to caramelised.
Add bay & thyme & red wine / deglaze for 2-3 mins. Add stocks / bring to boil / skim / cover with lid. Simmer till beef is tender (but still whole chunks). Add beer & Worcester / skim / simmer for 10 mins.
Check & adjust the seasoning / add optional herbs now!
Leave to cool in pot with lid ¾ on. This helps to draw all the flavours into the meat & keep it moist. Serve covered with savoury pastry & re-baked.
- 5kg Beef Silverside (or Chuck steak)
- 2-3kg Ox Kidneys (fresh not frozen)
- 2kg Onions (sliced)
- 2ltr Veal stock
- 1ltr Chicken stock
- 300ml Red Wine
- 200ml Ringwood Forty-niner
- 25ml Worcester sauce
- 3 Bayleafs
- 3 Sprigs of Savoury/Thyme
- 15g Beef Stock/Bouillon
- 50g Plain Flour
- Beef dripping
- Salt & Black Pepper
- (Optional chopped mixed herbs i.e. Marjoram, Rosemary & Sage)