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Braised Beef with Glaized Vegetables

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1.5Kg Beef Sirloin Roast

Beef Bones
200g Sliced Onions 
200g Baby Carrots 
200g Sliced Mushrooms 
1 Bottle Red Wine
40g unsalted Butter
100g diced garlic
2 Bay leaves
2 sprigs Thyme
1 tbsp Olive Oil
Salt and Pepper
To Garnish:
225g Baby Carrots
25g unsalted Butter
12 small Onions 
1 tbsp Sugar
N.B. Items in bold are available at all MF outlets.
Put the beef in a deep dish with the onions, carrots, whole garlic cloves and herbs. Pour over the wine and leave overnight in a cool placing, basting from time to time.
Remove the beef from the marinade and wipe it with kitchen paper. Strain the wine, reserving it and the vegetables. Melt butter and oil in a fireproof casserole and brown the meat all over. Remove it once its browned, and put the vegetables used in the marinade. Add the mushrooms and cook gently for 4 minutes stirring all the time.
Place the beef once again in the casserole, and surround it with beef bones. Heat the marinade and pour it all over, adding salt and pepper. Bring to boil, cover, transfer to a preheated oven and cook for 2 and a half hours.
About 30 minutes before time is up, put the onions and carrots for the garnish in a small pan. With a bulb type baster take about 300ml of stock from the casserole and pour over the vegetables. Bring to boil, and cover until the vegetables are tender. Drain them, reserving any stock that remains.
Put the butter and sugar into the vegetable pan, adding 2 tbsp of vegetable stock and cook together gently shaking from time to time, until the sauce has reduced to a sticky glaze.
When the meat has finished cooking, remove it, strain the stock and lay the vegetables in a shallow serving dish. Discard the beef bones and whole garlic cloves, and lay the roast beef over the vegetables. Place the glazed vegetables at the sides where they are more visible. Juice may be served separately in a sauceboat once excess fat is removed.
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