Beef rib casserole

    This isn't sophisticated but it will give your family a big warm hug. Make it for two, four or more. I made this for a big family gathering where there were many of husbands family who I'd never met. I served it with lovely buttery mash and these new people now refer to me as 'The chef ' !!! I get the the beef rib trim from a Scottish online butcher but if you ask your local butcher they should be able to get it for you. It looks very unpromising in its raw state but the flavour and tenderness is devine. These amounts are to serve four. Oh, and it freezes very well.


    Derbyshire, England, UK
    2 people made this

    Ingredients

    • 1 kilo of beef rib trim
    • 3 big carrots chopped thickly
    • 2 to 3 onions quartered
    • 1 punnet chestnut mushrooms halved or left whole if small
    • 3 tablespoons Worcestershire sauce
    • 3 tablespoons Knor touch of taste beef stock
    • Salt and pepper
    • Bisto gravy granules
    • Ground nut or veg oil
    • Boiling water
    • Baking parchment

    Method

    1. Chop the veg and put it in a casserole dish.
    2. Season the meat with the salt and pepper and toss in a little oil to coat the meat.
    3. In small batches brown off the strips of meat in a pan and add to the veg.
    4. Add the stock and Worcestershire sauce and top up with boiling water to just below the level of the meat and veg.
    5. Scrunch up a piece of baking parchment, cover and tuck into the sides of your dish. (The posh name is a cartouche and it really helps to keep the meat moist)
    6. Put on the lid and put into a pre heated oven at Gas 3 for 2 1/2 to 3 hours. Check after an hour and give the ingredients a stir to make sure everything has chance to get into the stock.
    7. After 2 1/2 hours take out a piece of meat to test, it should pull apart easily and be tender. If not pop it back in for a bit longer.
    8. When the meat is tender stir in some Bisto granules to your desired thickness of gravy and pop back in the oven for 20 minutes.
    9. Serve with good creamy mash and Yorkshires if you fancy.

    Tip

    Don't turn your nose up at bought stock and Bisto, try it, its simple and it works!

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