Name: ‘Piece’ of Beef Braised with a Rich Glaze (and More!)
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 bottle of red wine; 4 tomatoes, roughly chopped; A knob of butter; Salt and pepper; ½ leek, roughly chopped; 2 celery sticks, roughly chopped; 1 onion, roughly chopped; 1 carrot, roughly chopped; 900 ml (1½ pints) Beef Stock, not too strong (good-quality stock cubes can be used) or water; 25–50 g (1–2 oz) bone marrow (optional), soaked in water for 24–48 hours; 6 onions, halved through middle, skins left on; 350 g (12 oz) Turnip Purée

Preparation info

Serves
6

Difficulty
Complex

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

The ‘piece’ is a cut of beef taken from the chuck steak, which you can get from the butcher. Chuck is normally sold diced and used for stews and pies. The texture is reasonably soft and open. This means that, while braising or stewing, the meat is absorbing all of the sauce it is being cooked in. Consequently, you end up with very tender meat, which can be carved with a spoon. Closer and firmer cuts, such as topside or sirloin, stay firm and all the pores close during cooking, so although t