1.5kg bladebone steak
2 tablespoons flour
3 tablespoons butter
1 small veal knuckle
2 1/2 cups burgundy
1 1/2 teaspoons salt
1/8 teaspoon white pepper
Cut steak into 1 1/2 inch cubes and coat in flour.
Melt butter and fry meat until browned.
Place in a casserole dish when ready.
Brown sliced onions and add tomatoes.
Cook until tender.
Add burgundy, bring nearly to the boil, then pour into a casserole dish.
Cook in oven at 160°C for approximately 2 hours.
Add carrots, salt, pepper and cloves to casserole.
Add veal knuckle
Cook for a further hour before serving.
*This dish can be done in a slow cooker also - simply place all ingredients in the slow cooker and cook on "slow". This is an ideal meal to prepare and leave cooking - and come home to this delicious aroma.
Back to Beef from Beef Burgundy