‘A Dish From Dean’ – A real winter warmer!
By ELEANOR MCGILLIE 27 October, 2018
‘A Dish From Dean’ is a Sunday lunch dish which would warm the cockles of your heart. How about this Braised Beef, Creamed Polenta, Roasted Autumn Vegetables with Roasting Gravy.
The temperatures have well and truly plummeted and we are all dishing up food which is warming, comforting and hopefully as delicious can be so try this week’s Dish from Dean which works fantastic as a Sunday Lunch.
Here’s what you need to create this delicious roast plate.
For the Beef
1 x silverside of beef
1 x diced onion
2 x diced carrots
1 x bulb of garlic cut in half
100ml of red wine
100ml of beef stock
2 sprigs of thyme
2 tble spoons of oil
50g of butter
Cut the silver side of beef in half, pour the oil into a frying pan and add the butter. Once the butter starts to foam add the onion, carrots, garlic and thyme, allow to brown and then place in a deep baking tray. Place the beef in the frying pan and brown around the whole joint. Once coloured place it on top of the veg in the baking tray, pour the wine and stock into the pan and ‘deglaze’ the pan. Pour into the baking tray, cover with wet grease proof paper and then cover with tin foil folding around the edges. Cook the beef in a pre-heated oven at 160c for 4 hrs.
For the Polenta
400g of polenta
One litre of vegetable stock
50g of finely grated parmesan cheese
1 tsp of minced garlic
1 tsp of sea salt
100g of butter
In a large saucepan add the butter and the minced garlic, add the polenta, pour over the stock to cover the polenta while stirring constantly. Season with the sea salt, and add the parmesan. The polenta should cook within 6 minutes and the texture will change to a creamy consistency.
For the vegetables
10 x peeled and halved banana shallots
1 x diced butternut squash
200g of silverskin onions
20g of chopped parsley
Place the vegetables on a roasting tray and drizzle with oil, roast until soft, sprinkle with parsley.
Spoon the creamed polenta into a bowl, carve the beef extra thick and float on the polenta, then spoon the vegetables around and on the beef, for a sauce strain the stock from the beef roasting tray removing the vegetables and thicken using gravy granules and pour over.
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