700 g leg or shin of beef
2 tbls vinegar
2 small onions (100 g approx)
2 small carrots (50 g approx)
1 small turnip (50 g approx)
bouquet garni
1 tsp salt
1/4 tsp ground pepper
2 tbls vinegar
2 small onions (100 g approx)
2 small carrots (50 g approx)
1 small turnip (50 g approx)
bouquet garni
1 tsp salt
1/4 tsp ground pepper
method
1. Wipe the meat and trim off any excess fat.
2. Remove the meat from the bones, if necessary. Keep the bones.
3. Cut the meat into neat pieces, 2-3cm thick.
4. Put them into a casserole with the vinegar and leave for about 1 hour; turn them over 2 or 3 times while steeping.
5. Prepare the vegetables and chop or slice them roughly.
6. Add to the meat with the bouquet garni, salt and pepper.
7. Pour over just enough water to cover the meat. Add any bones which may have been cut out of the meat.
8. Cover the casserole with a tight fitting lid and cook in a warm oven, 160°C, Gas 3, for 2 1/2 - 3 hours, until the meat is tender.
9. Before serving, remove the bouquet garni and bones, and serve hot with freshly cooked vegetables.
2. Remove the meat from the bones, if necessary. Keep the bones.
3. Cut the meat into neat pieces, 2-3cm thick.
4. Put them into a casserole with the vinegar and leave for about 1 hour; turn them over 2 or 3 times while steeping.
5. Prepare the vegetables and chop or slice them roughly.
6. Add to the meat with the bouquet garni, salt and pepper.
7. Pour over just enough water to cover the meat. Add any bones which may have been cut out of the meat.
8. Cover the casserole with a tight fitting lid and cook in a warm oven, 160°C, Gas 3, for 2 1/2 - 3 hours, until the meat is tender.
9. Before serving, remove the bouquet garni and bones, and serve hot with freshly cooked vegetables.
serving amount
serves 6
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