Are you seeking a departure from the usual pork-centric holiday meals? This delightful beef with plums and mushrooms is a surefire way to captivate your festive table. With rich flavors and hearty ingredients, it’s the perfect choice for winter gatherings or cozy family dinners.
Contents
Unveiling the Origins
This beef with plums and mushrooms recipe stems from the desire for a heartwarming dish during colder seasons. It beautifully blends the robust taste of beef with the sweetness of dried plums and the earthy notes of mushrooms. It’s an ode to comfort food that impeccably melds flavors complementing each other flawlessly.
Ingredients needed for Festive Beef with Plums and Mushrooms
The star of this dish is undoubtedly the beef. Opt for a whole piece of beef, approximately 1-1/2 kg, such as Chuck Mock Tender or Flat iron, to ensure tenderness and flavor. Accompanying ingredients include bacon, white mushrooms, dried plums, onions, garlic, olive oil, butter, dry white wine, brandy, fresh oregano, allspice powder, salt, and pepper.
The heart of this culinary masterpiece lies in the carefully chosen ingredients that harmonize to create a symphony of flavors:
- 1 -1/2 kg Beef (Chuck Mock Tender or Flat iron): The star of the dish, select a quality whole piece of beef, ensuring tenderness and richness in every bite.
- 4 Slices of Bacon: Cut into substantial slices, these add a delightful smoky flavor while balancing the dish’s richness.
- 500g White Mushrooms: Sliced to perfection, these mushrooms bring an earthy essence to the dish, complementing the beef’s robustness.
- 250g Dried Plums: Infuse a natural sweetness into the casserole, providing a delightful contrast to the savory elements.
- 2 Pieces Dried Onions: Sliced finely, these onions add depth and complexity to the flavor profile.
- 2 Cloves of Garlic: Finely chopped, these cloves provide aromatic layers to the dish.
- 1/2 tsp Olive Oil (plus extra for mushrooms and plums): Adds a gentle touch of richness to the cooking process.
- 3 – 4 tbsp. Cow’s Butter (frozen and cubed): Brings a luxurious texture and depth to the meat sauce.
- 2 Cups Dry White Wine: Infuses richness and depth into the beef while simmering.
- 1 Shot of METAXA or Brandy: Adds a nuanced complexity to the dish.
- 3 Cups Meat Broth: Provides a flavorful base for simmering the beef, enhancing its tenderness.
- 1 Sprig of Fresh Oregano: Elevates the dish with its aromatic and herbaceous notes.
- 1/2 tsp. Allspice Powder: Offers a warm and subtle spice blend to the dish.
- Salt and Freshly Ground Pepper: To season and enhance the flavors to your liking.
For the Potatoes:
- 1 kg Potatoes: Peeled and cubed, these roast to golden perfection, offering a comforting side to the hearty casserole.
- 4 tbsp. Olive Oil: Coats the potatoes for a crispy exterior while roasting.
- 1 tsp Fresh Oregano (finely chopped or dry): Infuses the potatoes with a fragrant herbaceous flavor.
- A Pinch of Freshly Grated Garlic or Olive Oil: Adds a subtle hint of garlic to the potatoes.
- Freshly Ground Pepper: Enhances the seasoning of the potatoes to complement the dish.
These thoughtfully selected ingredients meld together to create a delightful feast that captures the essence of a festive celebration.
How to cook Festive Beef with Plums and Mushrooms
Begin by seasoning the meat with salt and pepper, ensuring a flavorful base. Browning the bacon to reduce excess fat sets the stage for an enhanced overall taste.
Sear the meat in a wide pan, creating a beautifully caramelized exterior. The addition of white wine, brandy, meat stock, and fresh oregano infuses depth into the meat while simmering, resulting in tender, succulent beef.
In a separate pan, sauté mushrooms, onions, garlic, and plums until they’re aromatic and tender. Roasting the potatoes with olive oil, oregano, garlic, salt, and pepper adds a crispy and flavorful side to complement the dish.
Let’s embark on the journey of creating this flavorful masterpiece:
- Prepare the Beef: Start by seasoning the beef generously with salt and pepper, ensuring each side is well coated. Secure the meat with string to maintain its shape during cooking.
- Browning the Bacon: In a non-stick skillet, carefully brown the bacon until it’s crisp. Once done, transfer it to a plate lined with paper towels to absorb any excess fat. Set it aside for later use.
- Sear the Beef: In a wide, heavy-bottomed pan over medium-high heat, add a touch of olive oil. Sear the seasoned beef on all sides until it develops a rich, caramelized crust.
- Infusing Flavor: Once the beef is beautifully browned, pour in the white wine and brandy. Let it simmer until the alcohol evaporates, then add the meat broth and fresh oregano. Season with additional pepper and cover the pot, allowing the beef to simmer gently. Occasionally check the meat’s juices, adding a splash of warm broth or water if needed.
- Prepare the Mushroom & Plum Mix: In another non-stick pan, cook the mushrooms without added fat until they release their liquid and reduce in size. Add a drizzle of olive oil, then sauté the onions and garlic until fragrant. Introduce the dried plums, seasoning with a pinch of salt and pepper. Cook for 5-6 minutes until the plums soften and the flavors meld together.
- Oven Preparations: Preheat the oven to 200°C (approximately 390°F) on resistance to prepare for roasting the potatoes.
- Perfectly Roasted Potatoes: In a deep bowl, combine the cubed potatoes with olive oil, fresh oregano, a hint of garlic, salt, and pepper. Mix well to coat the potatoes thoroughly. Place them on a baking tray lined with non-stick paper, arranging them evenly, and roast in the preheated oven for approximately an hour until golden brown and crisp. Set them aside once done.
- Final Touches: Once the beef is tender and cooked to perfection, remove it from the heat and let it cool slightly. In the same pot, combine the mushroom-plum mixture, roasted potatoes, and gently stir to incorporate the flavors. For added richness, introduce chunks of frozen butter into the meat sauce, swirling until it thickens and enriches the dish.
- Serving the Feast: Carefully remove the string from the beef, then slice it into thin, elegant portions. Arrange the slices alongside the mushroom-plum mixture and roasted potatoes on a serving platter. Sprinkle the crisped bacon over the ensemble to add a final touch of indulgence.
- Delight in the Experience: Gather around the table and savor each mouthwatering bite. Experience the symphony of flavors and textures, celebrating the warmth and joy of the season with this savory festive creation.
Serving Up a Festive Feast
As the meat finishes cooking, slice it thinly and serve it alongside the flavorful mushrooms, plums, and perfectly roasted potatoes. Adding chunks of frozen butter to the meat sauce enriches its taste and texture, elevating this dish to indulgent heights.
The Joyous Culinary Experience
Experience the delight of presenting this aromatic ensemble of Festive Beef with Plums and Mushrooms at your table. Celebrate the warmth and joy of the season as you relish each mouthwatering bite, savoring the blend of flavors and textures in this festive creation.
Festive Beef with Plums and Mushrooms Recipe
Ingredients
- 1 -1/2 Kg whole piece of beef ( Chuck Mock Tender or Flat iron )
- 4 slices bacon cut into large slices
- 500 grams white mushrooms sliced
- 250 grams dried plums
- 2 piece dried onions cut into small slices
- 2 piece garlic cloves finely chopped
- 1/2 teacup olive oil and a little more for the mushrooms
- 3 - 4 piece cow's butter frozen in cubes
- 2 teacup dry white wine
- 1 shot cognac or brandy
- 3 teacup meat broth
- 1 twig fresh oregano
- 1/2 teaspoon spice powder
- salt
- freshly ground pepper
For the Potatoes:
- 1 Kg potatoes peeled and cut into wedges
- 4 tablespoon olive oil
- 1 teaspoon fresh oregano chopped or dried
- salt
- freshly ground pepper
Instructions
- In a non-stick pan, brown the bacon without fat and when ready, place on a plate with paper towels to remove excess fat and set aside until needed.
- Season the meat with salt and pepper and tie it with string to prevent it from losing its shape during cooking.
- In a wide and wide pan and once hot, add some olive oil and sauté the meat on all sides very well until browned along with a little spice.
- Then add the white wine and brandy and when the alcohol has evaporated add the meat stock and fresh oregano with a little extra pepper and simmer the meat covered with the lid of the pot. From time to time check the meat's juices and if necessary add a little lukewarm meat stock or lukewarm water.
- In a non-stick frying pan add the mushrooms without fat and when they have drained their liquid and shrunk, add a little olive oil and sauté the onions with the garlic and when the garlic smells slightly add the plums with a little salt and pepper and sauté for 5-6 minutes.
- Preheat the oven to 200 ℃ degrees on resistance.
- In a deep bowl add the potatoes along with the olive oil, oregano, salt and pepper and mix the potatoes with your hands.
- On an oven tray, line a baking sheet with non-stick paper and place the potatoes next to each other and bake for about an hour. When they are done, set them aside until needed.
- When the meat is done, set it aside to cool and in the pot you prepared, add the mushroom mixture with the plums and the baked potatoes and bring it around once or twice to combine the ingredients.
- For extra flavor, add chunks of frozen butter into the meat sauce to thicken and flavor it.
- Using a pair of scissors, carefully cut the string from the meat and with a sharp knife, cut the meat into thin slices.
- Serve the sliced meat with the potatoes, plums and mushrooms and sprinkle with the dry-cured bacon.
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