Stew Recipe chest and rich gravy

Breast is a subtle cross beef that comes from the entire length of the chest just below the shoulder of the animal. The position of the breast is a very strong piece of meat, a texture that has a long, slow cooking. It also supports a so perfect for family reunions or less expensive if you have a lot of feed reduction.

Breast can stewed furnace, poached or braised meat or cut into pieces for stew, but cooking is always better.

This slow cooked recipe keeps all breast and cook brisket with winter vegetables, which not only tender beef broth, but a delicious rich dark sauce. It is as beautiful as the alternative to a Sunday roast with Yorkshire pudding and mashed potatoes served.

Preparation time: 15 minutes

Cooking time: 4 hours

Total time: 4 hours 15 minutes

Yield: 4 main dish Seve

Ingredients:

• 4 tablespoons vegetable oil
• 1.5k rolled brisket boneless
• 4 large carrots, washed, peeled and chopped
• 2 large yellow onions, peeled and cut into 8 pieces
• 2 sticks celery, washed and chopped
• 175 ml / 3/4 / cup red wine
• / All-purpose flour 2 tablespoons plain
• 4 cloves of garlic peeled
• 1 liter of broth dark
• 2 bay leaves
• A handful of chopped flat-leaf parsley leaves
• White mushrooms 55g / 2 oz, sliced

Preparation:

Preheat oven to 160 ° C / 325 ° F / Gas Mark 3

• Place a large ovenproof casserole dish over medium heat. Add oil and heat to warm, not hot. Enter the chest in the hot oil until all rotating parts have been sealed and lightly browned. Remove the breasts and set aside.
• Add carrots, onion and celery to the pot and stir, cook for 2-3 minutes. Lower the heat to high, and when hot, add the red wine. Stirring constantly, cook until the wine all but reduced to a glaze. Reduce the heat, sprinkle and stir in the flour. Cook 2 minutes.
• Slightly crush the garlic with the back of a knife and to the casserole. Add the bay leaf and broth. Bring to a boil, stirring constantly. Once boiling cover with a lid and into the preheated oven. Bake for 15 minutes, then to 135 ° C / 275 ° F / Gas 1 Cook Cook 3.5 to 4 hours, or until the breast is cooked and reduce tender. Check occasionally to make sure that the sauce does not dry. Lower heat and add a little boiling water if it reduces too quickly.
• Remove the pan from the oven, on the chest, a cutting board and cover with foil to keep warm. The parsley and mushrooms in skillet. Increase the heat and bring the sauce to a boil, reduce heat and simmer for 5 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
• Cut the pieces of cut brisket, break a little, but not too much concern that the nature of the breast. Serve with creamed potatoes and fresh seasonal vegetables.