Slow cooked beef with colcannon
Slow cooked beef = winter comfort food! This dish takes time and requires planning and following the below steps… but if you can find the time it’s totally worth it. Open a nice bottle of red wine and enjoy!
- 1kg diced stewing/gravy beef
- 1 large brown onion peeled and diced
- 1 large carrot diced
- 2 stalks celery cut into approx. 2 cm pieces
- 150g piece of Speck (remove rind and dice into 1 cm pieces (optional)
- 2 bay leaves
- 4 cloves garlic
- ½ bottle red wine
- 1 litre beef stock
- 2 sprigs of thyme
- 3 large potatoes peeled and roughly diced
- 4 cloves garlic
- 3 green leaves of Savoy Cabbage (preferable- otherwise light green leaves from a drumhead) shredded
- 3 leaves of Kale roughly sliced
- ½ bunch parsley chopped
- 2 stalks of green shallots chopped
- 300-400ml cream
- 100g diced butter
For best results, marinate beef in red wine and thyme for several hours in fridge. Drain off wine and reserve wine for late
In a heavy based saucepan, sear the beef until browned nicely. Transfer to an oven proof dish that has a lid. Then continue to brown off all of the vegetables and add to dish.
Deglaze pan with red wine and then add stock to heat through, before adding it to the meat and vegetables. Place bay leaves, garlic and thyme to the dish. (if the liquid is not enough to cover, add a little boiling water). Place lid on dish and place in a preheated 150 degree oven for approx. 3 hours.
Colcannon method: Place potatoes and garlic in a pot, cover with cold water and a pinch of salt. Bring to boil, then simmer until cooked. Drain off water and mash with butter and cream until incorporated. In a separate pot, lightly sauté greens (cabbage and Kale) in a little butter. Add these to the mash and fold through with shallots and parsley and season to taste. Keep warm.
Remove beef from oven and check to see if tender. If there is still a lot of liquid, you can remove meat and vegetables and reduce liquor until it is a little thicker. Once you have reached desired consistency return meat and vegetables to juices and then season to taste.
To Serve:- Place a generous spoonful of Colcannon and the plate and then ladle the beef over the top and serve. Enjoy!