Sweet and Sour Beef with Red Wine Sauce recipe
information
680 calories per serving
ingredients
800 g (1 3/4 lb) silver side of beef
1 carrot
1 celeriac
1 parsley root (optional)
1 bay leaf
4 allspice berries
4 peppercorns
1 sprig fresh thyme
450 ml (3/4 pint) red Burgundy wine
150 ml (1/4 pint) red wine vinegar
250 ml (8 fl oz) water
salt and freshly milled black pepper
50 g (2 oz) fat bacon
4 tablespoons oil
2 tablespoons concentrated tomato puree
1 carrot
1 celeriac
1 parsley root (optional)
1 bay leaf
4 allspice berries
4 peppercorns
1 sprig fresh thyme
450 ml (3/4 pint) red Burgundy wine
150 ml (1/4 pint) red wine vinegar
250 ml (8 fl oz) water
salt and freshly milled black pepper
50 g (2 oz) fat bacon
4 tablespoons oil
2 tablespoons concentrated tomato puree
method
1. Wash and dry the beef. Scrape or peel the carrot and celeriac and chop them coarsely. Chop the parsley coarsely. Add the vegetables and parsley to the meat with the bay leaf, allspice and peppercorns, the thyme and red wine.
2. Bring the vinegar and water to the boil, leave to cool and pour over the meat. Cover the dish and marinate in the refrigerator for 1-2 days, turning the meat from time to time.
3. Dry the beef and rub in salt and pepper. Strain the marinade. Dice the bacon and fry until crisp in a roasting tin. Add the oil, heat, add and brown the meat.
4. Add the vegetables and seasonings from the marinade, stir in the tomato paste and gradually dilute the mixture with the marinade. Cover the roasting tin and cook on the bottom shelf of a hot oven (220 c, 420 f, gas 7) for 2 hours.
5. At the end of the cooking time transfer the meat to a warm plate, turn off the oven and leave the meat to stand in the oven for 10 minutes. Strain the sauce, adjust sweet and sour flavouring and serve the sauce with the meat.
Serve with: potato dumplings made with boiled potatoes, cabbage salad and vegetables.
2. Bring the vinegar and water to the boil, leave to cool and pour over the meat. Cover the dish and marinate in the refrigerator for 1-2 days, turning the meat from time to time.
3. Dry the beef and rub in salt and pepper. Strain the marinade. Dice the bacon and fry until crisp in a roasting tin. Add the oil, heat, add and brown the meat.
4. Add the vegetables and seasonings from the marinade, stir in the tomato paste and gradually dilute the mixture with the marinade. Cover the roasting tin and cook on the bottom shelf of a hot oven (220 c, 420 f, gas 7) for 2 hours.
5. At the end of the cooking time transfer the meat to a warm plate, turn off the oven and leave the meat to stand in the oven for 10 minutes. Strain the sauce, adjust sweet and sour flavouring and serve the sauce with the meat.
Serve with: potato dumplings made with boiled potatoes, cabbage salad and vegetables.
serving amount
serves 4
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