Recipes

Beef Olives stuffed with black pudding in a red wine and wild mushroom sauce

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Brasied Lamb Steaks in Osso Bucco style

 

Ingredients for one serving:

  • 100g Beef (topside or similar batted out very thinly)
  • 30g Black Pudding
  • 30g Sausage Meat
  • 20g Onions
  • 20g Bread Crumbs
  • 1/2 Egg
  • 25g Carrots, Onion, celery and leek, cut roughly(mirepoix)
  • 150ml Red Wine
  • 300ml Brown Stock
  • 30g Wild Mushrooms

Method

  1. Sweat off finely shopped onion, allow to cool,mix with sausage meat, diced balck pudding , breadcrumbs, egg and seasoning and make into a stuffing.
  2. Flatten out beef into an oblong, approximately 15cm x 8cm (Ask butcher to flatten beef)
  3. Pipe stuffing onto beef and roll up into a tube.Cut in ahlf approximately 5-7 cm long tbes and tie each tube with string at each end.
  4. Seal off the meat in oil and butter in an ovenproof casserole until golden brown then remove.
  5. Fry off gently the roughly cut vegeatbles, you may need to add more butter.Add red wine and brown stock bouquet garni and bring to the boil, place beef back in. Place on tight fitting lid and braise in oven for 1 1/2 to 2 hours (Reg. 3-4; 300 - 400°F)
  6. When cooked, remove beef and keep hot (remove string before serving) reduce down liquor, add gravy to thicken, season and strain. Meanwhile, fry off washed, trimmed wild mushrooms in butter, place sauce on top of beef and garnish with wild mushrooms and chopped parsley.

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