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The Gallery - Recipes  

Beef version of Coq au vin (Gary Rhodes) serves 4-6. Enjoyed very recently at Valentine's at the Village Hall

     

Ingredients:

   

900g diced, beef skirt
Salt & pepper
50g butter
200g cubed pancetta
2 cloves of garlic, crushed
2 bay leaves
1 sprig of thyme
2 large carrots, sliced
20 button onions, peeled
225g button mushrooms
2 tablespoons of plain four
1 tablespoon of tomato purée
1 bottle of red wine
400ml of beef stock
1 tablespoon of chopped parsley



 
  1. Preheat the oven to 170C / Gas mark 3 /Fan 150
  2. Season the beef with salt & pepper, heat a large casserole dish with the butter and, once sizzling, fry the beef and pancetta until well coloured
  3. Add the garlic, bay leaves, thyme, carrots, onions & mushrooms. Cook for 2-3 minutes, then sprinkle in the flour and stir in the tomato purée
  4. Pour in the red wine and beef stock, bring to a simmer, skim, then cover with a lid. Cook in the oven for 2½ to 3 hours until the meat is tender
  5. When the beef is cooked, season if necessary, then scatter over the parsley and serve
  6. Goes well with potato dauphinois and seasonal vegetables
     
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