Graham Kerr

158 Bluff Bolar: Beef

Braised Meat-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Blade steaks 4 6-oz. 4 6-oz. 4 170-grams
Flour ½ cup 2 oz. 60 grams
Onion 1 medium 4 oz. 115 grams
Carrot 1 large 4 oz. 115 grams
Bay leaf 1 1 1
Parsley stalks 2 2 2
Thyme 1 sprig 1 sprig 1 sprig
Clarified butter ¼ cup 2 oz. 60 grams
Salt To season To season To season
Black peppercorns To season To season To season
Garlic 1 clove 1 clove 1 clove
Beef stock 2½ cups 1 pint 570 milliliters
Mushrooms, small 2 cups 4 oz. 115 grams
Oysters 2 doz. 2 doz. 2 doz.

Method

Method of Preparation

  1. Dry steaks well—flour and season them.
  2. Melt butter.
  3. Slice onion and carrot.
  4. Tie up herbs.
  5. Measure stock.
  6. Crush garlic.
  7. Peel mushrooms.
  8. Heat frying pan to 400°F.

Method of Cookery

  1. Brown steaks thoroughly on both sides in butter.
  2. Remove from pan.
  3. Add onions and carrots. Brown these.
  4. Add garlic and steak, stock and herbs.
  5. Stir well to scrape off the meat residue. Replace lid and cook for 2½ hours at 220°F. Add mushrooms 20 minutes before serving.
  6. Remove fat from surface, take out herbs, thicken at the boil with arrowroot, add oysters, correct seasoning, and serve.

Serving

Dust steaks with parsley. Serve with Ngauruhoe Potatoes and Brussels sprouts or Green Beans. A good quality full-bodied red wine should blend well.

© 1966 Graham Kerr. All rights reserved.

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