| Ingredients
serves 4
600g braising steak - left in one piece
2 onions
2 cloves garlic. crushed
20g dried porcini
10g dried chanterelle
100g chestnut mushrooms, sliced
25g butter
1 tbsp olive oil
1 tbsp plain flour
1 glass red wine
1 tbsp brandy
2 bay leaves
1 sprig thyme
1 sprig parsley
celery leaves
salt, pepper
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Method
1Place the dried mushroom in a bowl with 500ml of hot water and leave to stand for an hour then remove, rinse and reserve them. Strain the mushroom liquid through muslin or kitchen paper to rid it of any grit and reserve also. Tie the herbs and celery tops together in a bundle.
2 Preheat the oven to 140°C
Peel and cut the onions into wedges and fry off with garlic in the oil and butter until golden brown in a casserole pan, remove with as slotted spoon. Season and brown the meat in the same pan then add the flour, scraping around the meat to incorporate into the butter and oil. Pour in the wine and brandy and incorporate - it will thicken quickly, keep stirring to avoid lumps - and follow with the strained mushroom liquid which will give you the beginnings of a rich sauce. Return the onion to the pan together with porcini, chanterelle and the bundle of herbs and once the sauce is gently bubbling pop the lid on and transfer to the oven.
3 After 1 1/2 hours add the chestnut mushroom to the pan and turn them into the sauce - return to the oven for a further 1½ hours of this gentle cooking. Remove the herb bundle and discard, taste sauce and check seasoning. Divide the steak into portions and serve together with plenty of sauce over creamy potato and celeriac mash.
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