Braised beef with carrot purée and wholegrain mustard

Name: Braised beef with carrot purée and wholegrain mustard
Yield: Serves 4
Cuisine: United States
Ingredients: 2 rosemary sprigs; 2 thyme sprigs; 750 ml red wine; 1 bay leaf; 3 large carrots, peeled and thinly sliced; 350 ml chicken stock; 650 ml beef stock; 20 g butter; 2 tbsp olive oil; sea salt and black pepper; 75 ml double cream; 900 g beef flank or braising beef; 2 tbsp vegetable oil; 4 tsp wholegrain mustard; 4 thyme sprigs; 4 rosemary sprigs; 1 garlic clove, peeled and crushed; 4 bay leaves; 4 sage leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I LOVE THE DEPTH OF FLAVOUR YOU GET FROM A REALLY GOOD BRAISE. THIS RECIPE IS MY TAKE ON A SUPERB DISH I HAD IN NEW YORK, ONE OF MY FAVOURITE PLACES TO EAT.

Ingredients

900 g beef flank or braising beef
750 ml red wine
2

Americas
United States
Gluten-free
New York

Method

Place the beef in a large bowl in which it fits fairly snugly. Pour over the wine and leave to marinate in a cool place for 24 hours, turning the meat halfway through if it is not fully submerged. Lift out the beef with tongs, reserving the wine.
Place a deep heavy-based pan over a high heat and add the vegetable oil. Once hot, add the beef and quickly sear unt