Festive Beef with Plums and Mushrooms Recipe
For those who don't love pork on the festive table , this delicious beef casserole with dried plums and mushrooms will leave the best impressions!
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.