Main Meal Recipes > Harvest Beef

This recipe is part of the September 2008 Recipes Menu

Starter - Cream of Tomato Soup
Main Course - Harvest Beef
Dessert - Plum and Apple Tansy

How to make harvest beef:
Cooking a cheaper cut of beef this way makes it tender and succulent and saves a few pounds. Add your home grown vegetables to this dish to increase the savings and enhance the flavour.


Harvest Beef
3lb piece brisket of beef
3 small turnips, peeled and cut into quarters
6 small carrots, peeled
8 shallots, peeled and left whole
2 tablespoons olive oil
4floz red wine
2 bay leaves
1/2 level teaspoon mixed herbs
6 peppercorns
1 level teaspoon salt
runner beans

N.B. You can do the first part of the cooking in a saucepan or frying pan and then transfer the ingredients to an oven proof casserole if you don't have a flame proof casserole.
(see measure conversions for more information)


- Brown the meat all over in the olive oil in a large flame proof casserole.
- Add the shallots and brown gently.
- Add the carrots, turnips, bay leaves, peppercorns, mixed herbs, salt and wine.
- Put lid on casserole and cook at 150 degrees C. for about 3 hours or until the meat is tender.
- During cooking make sure the dish does not dry out; add a little beef stock if necessary.
- Serve with runner beans, potatoes and extra vegetables if needed.