Wednesday, February 18, 2009

Colcannon with Guinness stew


This delicious beef stew and creamy mash have been crowned the winners of this week's food fight.

Preparation Time 30 minutes
Cooking Time 150 minutes

Ingredients (serves 4)
* 50g (1/3 cup) plain flour
* 1kg gravy beef, cut into 3cm pieces
* 60ml (1/4 cup) olive oil
* 3 carrots, peeled, coarsely chopped
* 1 brown onion, halved, coarsely chopped
* 2 garlic cloves, crushed
* 2 tbs tomato paste
* 250ml (1 cup) Guinness beer
* 250ml (1 cup) beef stock
* 2 sprigs fresh thyme
* 2 dried bay leaves
* 1/4 cup coarsely chopped fresh continental parsley
* 2 tsp finely grated lemon rind
Colcannon
* 1kg sebago potatoes, peeled, chopped
* 40g butter, chopped
* 1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
* 4 green shallots, ends trimmed, thinly sliced
* 125ml (1/2 cup) milk


Method
1. Preheat oven to 180°C. Place the flour in a bowl and season with salt and pepper. Add beef and turn to coat.
2. Heat half the oil in a large frying pan over medium-high heat. Add half the beef and cook for 2-5 minutes each side or until browned. Transfer to a 2.5L (10-cup) capacity ovenproof dish. Repeat with the remaining beef, reheating pan between batches.
3. Heat the remaining oil in the pan over medium-high heat. Add the carrot, onion and garlic and cook for 5 minutes or until the onion is soft. Add the tomato paste and cook for 1 minute. Add the Guinness, stock, thyme and bay leaves and bring to the boil. Transfer to the ovenproof dish. Bake, covered, for 2 hours or until meat is tender. Season with salt and pepper.
4. Meanwhile, to make the colcannon, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain and return to pan. Use a potato masher to mash until smooth. Heat butter in a frying pan over medium heat until foaming. Add the cabbage and shallot and cook for 3-4 minutes or until tender (do not brown). Add the cabbage mixture and milk to the potato and stir to combine. Season with salt and pepper.
5. Divide the colcannon among serving plates. Top with the stew and sprinkle with parsley and lemon rind to serve.

Source
Australian Good Taste - Page 20
Recipe by Michelle Southan

0 comments:

Post a Comment

Related Posts with Thumbnails
 

SITE INFO

Blog Archive

BLOG STATISTIC

Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by  Ybotvisit.com Add to Technorati Favorites