Beef with Colcannon Recipe
Ingredients
| Casserole | 1 Kilogram | |
| Plain flour | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Beef Stock | 750 Milliliter | |
| Stock | 150 Milliliter | |
| Bay leaves | 3 | |
| Walnuts | 4 , quartered | |
| Potatoes | 1 Kilogram, cut in to chunks (COLCANNON:) | |
| Savoy cabbage | 500 Gram, shredded (COLCANNON:) | |
| Butter | 25 Gram (COLCANNON:) | |
| Onion | 1 , chopped (COLCANNON:) | |
| Milk | 4 Tablespoon (COLCANNON:) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Cut the beef into chunks, discarding any excess fat.
Season the flour with salt and pepper and use it to coat the meat.
Heat the oil in a large saucepan, add half the beef and fry quickly until browned.
Remove with a slotted spoon and fry the remainder.
Return all the beef to the pan with the onions and fry for 2 minutes.
Add the stock, the port (if using) and the bay leaves.
Bring just to the boil, then lower the heat, cover the pan and simmer very gently for 1 hour or until the beef is tender.
Stir in the walnuts before serving.
Meanwhile, make the colcannon.
Cook the potatoes in a large pan of lightly salted boiling water for about 20 minutes or until tender.
Add the cabbage to the pan and cook for a further 5 minutes.
In the meantime, melt the butter in a small pan, add the onion and fry for 5 minutes.
Drain the potato and cabbage thoroughly and return to the saucepan.
Add the onion and milk, season to taste and mash well.
Fluff up the surface with a fork and serve with the beef.
Season the flour with salt and pepper and use it to coat the meat.
Heat the oil in a large saucepan, add half the beef and fry quickly until browned.
Remove with a slotted spoon and fry the remainder.
Return all the beef to the pan with the onions and fry for 2 minutes.
Add the stock, the port (if using) and the bay leaves.
Bring just to the boil, then lower the heat, cover the pan and simmer very gently for 1 hour or until the beef is tender.
Stir in the walnuts before serving.
Meanwhile, make the colcannon.
Cook the potatoes in a large pan of lightly salted boiling water for about 20 minutes or until tender.
Add the cabbage to the pan and cook for a further 5 minutes.
In the meantime, melt the butter in a small pan, add the onion and fry for 5 minutes.
Drain the potato and cabbage thoroughly and return to the saucepan.
Add the onion and milk, season to taste and mash well.
Fluff up the surface with a fork and serve with the beef.
Chef
