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Braised beef with mini Yorkshire puds

Rich, tender beef in its juices with fluffy mini  Yorkshires.

It’s a big wine and needs a hearty accompaniment, this is a winner!

Mini Yorkshire puds

Recipe

  • INGREDIENTS – Beef Stew
  • 250g of diced beef
  • 1 tin chopped tomatoes
  • 1 tablespoon tomato purée
  • 125ml red wine
  • 1 onion
  • 1 carrott
  • 100-300ml beef stock (or any stock)
  • Splash balsamic vinegar
  • Salt and Pepper to taste
  • FOR THE YORKSHIRE PUDS
  • 200g plain flour
  • 3 eggs
  • 300ml milk
  • 4 tbsp vegetable oil or dripping

For the ‘braised beef – or beef stew:

  • Mix the flour, oregano, salt and pepper together.  Dust the diced beef all over.
  • Heat oil in a frying pan and seal the beef until brown on each side (3 mins or so).
  • Remove meat and tip a little wine into the pan to deglaze.
  • Add the diced onion and carrot and cook for a few minutes until soft.
  • Add the tomato purée, tinned tomato, wine, balsamic, stock and beef and stir.
  • Leave to simmer for 2 hours – stirring occasionally and tasting to check seasoning.
  • You can do this a couple of days in advance – have stew for dinner and save a little for the canapés!

For the Yorkshires:

  • Make the batter – put a well in the middle of your pile of flour and break in the eggs.
  • Whisk adding a little milk at a time until totally smooth.  The more ‘battered’ the better.
  • Rest your batter for at least 30 mins, ideally a couple of hours in the fridge.
  • Heat your oil or dripping in your mini muffin tray in the oven at 220 degrees.
  • When the tin and fat is very hot ladel in your batter.  Approximately half fill each compartment.
  • Put your tray in the oven and DO NOT OPEN IT until they have finished cooking.
  • Your Yorkshires will be golden brown and risen when they are ready – 15-25 mins depending on the size.
  • To assemble just pop a lump of beef and a little jus in each of the puddings – sprinkle with a little fresh oregano if you have it.
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