Braised Beef with puree and gravy sauce
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 3 hours |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 450gr Irish Beef shank bone-in
- 1 tbsp Epic Maple Apple Rub
- 1/2 cup Ardo onion cubes
- 1/2 cup sliced carrots
- 1 piece of fresh garlic
- 2 leaves of bay*
- 2 leaves of fresh rosemary Alion
- 1/2 glass of red wine
- 1 glass of vegetable stock*
- 2 tbsp Minerva Horio Olive oil
METHOD
1. Dry the meat with a paper towel, rub it with the spices and add to a frying pan with a tablespoon of oil and sauté until golden brown on both sides.
2. Remove the meat from the pan and transfer to a baking tray. Using the same frying pan add the remaining oil and sauté the onion with the carrot for 2-3 minutes.
3. Deglaze with the red wine and add the rosemary, bay leaves and garlic. Transfer the vegetables to the pan with the meat and add the stock.
4. Cover and bake at 200°C for 30' and then at 160°C for about 2.5 hours, checking the meat every 30' until tender.
5. Serve with mashed potatoes, pour over the sauce and enjoy!
Kali Orexi!
*This product is not available at foodhaus stores
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