Tuesday, December 11, 2012

12 Days of Christmas Special: Beef Provencale

I remember the Christmas table, filled with delightful treats and beautiful meat dishes.  In the next Christmas special posts I'll be sharing with you some of my mum's classic recipes for the Christmas table!

Beef Provencale served with a delicious salad or potato salad was always one of my absolute favourites!

Beef Provencale


  • 1 clove garlic
  • 1 x 2kg piece fresh silverside
  • 4 medium sized carrots
  • 2 medium sized onions
  • 6 whole black peppercorns
  • 2 sprigs of parsley
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 can crushed tomatoes
  • 3/4 cup beef stock
  • 1/2 cup red burgundy or claret wine
  • 2 tablespoons cornflour
  • 12 large green olives
  • Salt and pepper to taste

Cut garlic into slivers, make slits here and there in the meat and insert a sliver in each.

Tie meat to keep in shape.  Cut carrots into thick slices or small wedges and chop the onions.

Heat about 3 tablespoons oil in a large pan, add the meat and slowly brown all over, sprinkling lightly with sugar half way through.  Remove from pan, add carrots and onions and let these cook gently for 3-4 minutes.

Pour oil from the pan, add peppercorns, the parsley, bay leaf and sprig of thyme tied together (or dried thyme) tomatoes (sieve if you don't want the seeds), wine and stir well.

Replace meat, cover pan and cook gently for 1 3/4 to 2 hours or until tender.  Turn the meat and baste frequently with the liquid in the saucepan.

Once cooked, put the meat and carrots on a platter, remove string from meat, keep hot.

Strain the stock into a small saucepan and re-heat, add the cornflour mixed to a cream with water.  Cook, stirring until boiled, add the olives and simmer for 3 mintes.  Pour some over meat and carrots. Lovely with baked potatoes or a fresh salad!

Cocinar, comer y ser feliz!

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