Main Meal Recipes > Braised Beef with Celery and Chestnuts
Starter - Vegetable Samosas
Main Course - Braised Beef with Chestnuts and Celery
Dessert - Lemon and Ginger Cheesecake
1 tablespoon butter
1 tablespoon vegetable oil
2 bacon rashers, remove rinds and chop bacon
2lb stewing steak, cubed
1 medium onion, skinned and chopped
1 tablespoon all purpose flour
1/2 pint brown ale
1/2 pint beef stock
pinch of freshly grated nutmeg
finely grated rind and juice of 1 orange
seasoning to taste
3 celery sticks, washed and chopped
chopped fresh parsley to garnish
(see measure conversions for more information)
- Remove skins.
- Heat the butter and oil in a heavy bottomed pan.
- Brown the bacon and beef in the butter and oil mix.
- Add the onion and fry until softened.
- Sprinkle in the flour and stir for a couple of minutes.
- Stir in the brown ale, stock, nutmeg, orange juice and half the rind.
- Season to taste.
- Bring to the boil.
- Add the chestnuts.
- Place contents of the pan in a lidded oven-proof casserole and cook at 170oC/325oF/gas mark 3 for about 45 minutes.
- After 45 minutes add the celery to the casserole.
- Continue to cook for about 1 hour or until the meat is tender.
- Serve with remaining orange rind and parsley sprinkled over the top.
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Comment Script
This recipe is part of the January 2007 Recipes Menu
Starter - Vegetable Samosas
Main Course - Braised Beef with Chestnuts and Celery
Dessert - Lemon and Ginger Cheesecake
How to make braised beef with celery and chestnuts:
Braised beef with celery and chestnuts is said to date from the 18th century. Chestnuts are quite unusual now in British cookery so this recipe is well worth trying.
Ingredients
18 fresh chestnuts, skins split and shelled1 tablespoon butter
1 tablespoon vegetable oil
2 bacon rashers, remove rinds and chop bacon
2lb stewing steak, cubed
1 medium onion, skinned and chopped
1 tablespoon all purpose flour
1/2 pint brown ale
1/2 pint beef stock
pinch of freshly grated nutmeg
finely grated rind and juice of 1 orange
seasoning to taste
3 celery sticks, washed and chopped
chopped fresh parsley to garnish
(see measure conversions for more information)
Method
- Cook the chestnuts in simmering water for about 7 minutes.- Remove skins.
- Heat the butter and oil in a heavy bottomed pan.
- Brown the bacon and beef in the butter and oil mix.
- Add the onion and fry until softened.
- Sprinkle in the flour and stir for a couple of minutes.
- Stir in the brown ale, stock, nutmeg, orange juice and half the rind.
- Season to taste.
- Bring to the boil.
- Add the chestnuts.
- Place contents of the pan in a lidded oven-proof casserole and cook at 170oC/325oF/gas mark 3 for about 45 minutes.
- After 45 minutes add the celery to the casserole.
- Continue to cook for about 1 hour or until the meat is tender.
- Serve with remaining orange rind and parsley sprinkled over the top.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Main Meal Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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