Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, beef in red wine & shallott gravy served on sweet potato mash. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Beef in Red wine & shallott gravy served on sweet potato mash is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Beef in Red wine & shallott gravy served on sweet potato mash is something which I’ve loved my entire life. They are nice and they look fantastic.
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners. Find out how to make this recipe by watching our how to make beef in red wine with melting onions video. Jacques Pepin's beef stew recipe is always a hit with his chef friends.
To get started with this particular recipe, we must prepare a few ingredients. You can cook beef in red wine & shallott gravy served on sweet potato mash using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Beef in Red wine & shallott gravy served on sweet potato mash:
- Take 1 packages British cassarole beef
- Make ready 1 medium sweet potato
- Make ready 2 medium potato
- Get 2 shallotts
- Get 1 red onion
- Take 1 brown onion
- Make ready 2 clove garlic
- Prepare 1 stock beef
- Prepare 2 tbsp brown sugar
- Take 1 tsp brown sauce
- Get 1 tsp tomato ketchup
- Make ready 1/2 cup red wine
- Get 3 pinch salt, pepper, parsley, thyme, ginger & paprika
- Prepare 1 tsp bovril
This beef tenderloin with a rich red wine sauce is a true show-stopper. Nothing says holiday dinner like a show-stopping roast, and I love this combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce. Then, stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly.
Instructions to make Beef in Red wine & shallott gravy served on sweet potato mash:
- preheat oven at gas mark 6. place beef in cassarole dish & add red wine. soak the beef for 10 mins.
- chop shallotts, red & brown onions & add to the beef, place in the oven for 15 mins. (this will seal the beef)
- add all the herbs & spices, salt & pepper to the beef & stir well. then add the bovril.
- once its been in the oven for a further 10 mins, add your beef stock. put the lid on & place in the centre of the oven for approx 3.5 hours.
- cut & peel the potatos & add pinch of salt to the water & boil for 30 mins.
- the beef will have been in the oven for 4 hours. take out leaving the lid on & rest for 8 minutes. this will give you time to prepare your potatos.
- mash potatos adding 1 teaspoon butter & 2 pinch of sea salt. then serve up!
The sauce will continue to thicken as water evaporates during cooking. If the sauce becomes too thick. Chef Keith Floyd cooks with red meat in this great easy to follow recipe video from BBC cookery show Floyd on Food. Watch more high quality videos on the. Tender, lean topside of beef, marinated and cooked slowly in red wine with herbs vegetables.
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