I know what you’re thinking, third post in three days, I’m spoiling you guys right?! Well actually, I’m aiming to post every day this month. I have a huge backlog of reviews and recipes that I’ve been meaning to put up, some for well over a year now and I figured, as I slacked off so much in 2013 that I may as well try and pull my finger out now to make up for it- I’ve got a schedule and everything?!
This recipe is from the Gordon Ramsay ‘Great British Pub Food’ book. It’s quality, I love it and it’s a great gift for any foodie male in your life as it’s all proper ‘man food’. I’ve tried 5 or 6 recipes from this book so far and all have been a complete success. Incidentally, writing up this recipe has reminded me of a present I would love someone to buy me, a Le Creuset casserole dish, I need this one in my life.
Apologies for photos, they look like they were taken on a nokia 3310 by a drunk person!
*before the feminist brigade shoot me down, obviously it’s not strictly for men and I’m sure lots of women would love it too.
Ingredients: 900g braising steak, 3tbsp plain flour, salt & pepper, 2-3 tbsp olive oil, 2 onions peeled and chopped, 1 garlic clove peeled and crushed, 4 rashers smoked bacon, 600ml of red wine, 2 carrots, 2 parsnips, 2 leeks, 2 celery sticks, 600ml of beef stock, 2 bay leaves, thyme sprigs. For the scones: 250g of S/R flour, 1/2 tsp salt, 50g diced butter, 150g cheddar, 150ml whole milk.
- Chop the beef in to bite size chunks.
- Toss in seasoned flour until lightly coated, save the excess.
- Heat the oil in a flameproof casserole dish or large pan, fry the meat in batches until it’s browned (about 2-3 mins each side) then transfer to a warmed dish.
- Add extra oil to the pan if needed and fry the onions, garlic and bacon over a high heat for 6-8 mins until golden brown. Add any remaining flour and stir well.
- Pour in the wine and let it boil until it’s reduced by a third.
- Cut the veg into bits roughly the size of the above
- Add the veg to the pan with the stock, beef, herbs and some salt and pepper.
- Bring to a low simmer, put the lid on and transfer to the oven (preheated to 150). Cook for about 2-2.5 hours until the meat is tender. Stir halfway through cooking.
- Skim any fat off the top, if the sauce is too thin then strain it in to a pan and boil until reduced and thickened.
- To make the scones sift the flour and salt together in to a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs, then stir through all but 2 tbsp of the cheese. Make a well in the centre and pour in most of the milk and mix lightly to form the dough.
- Turn out on to a floured surface and knead gently. Press it out to a 1.5-2cm thickness stamp out scones using a 6-7cm pastry cutter- FYI mine are too small too thin, I bottled it last minute thinking that they wouldn’t cook properly. I was wrong.
- Brush the scones lightly with milk and arrange on top with some room for them to expand and then scatter with the remaining grated cheese
- Turn up the oven to 200 and back until well risen and golden brown.
What are your favourite comfort foods? Comment below or tweet me, I’m always looking for new ways to eat my feelings!