Publications
Serves: 6
Preparation time: 30 minutes
Cooking time: 3 hours
Oven temperature: 180°C
• 1.5kg chuck (on the bone)
• about 100ml flour
• about 100ml oil
• 450g mushrooms, halved
• 2 onions, thinly sliced
• 375ml red wine
• 250ml beef stock
• 4 sprigs thyme
• 2 bay leaves
• 30ml mixed peppercorns
DOUGH
• 250ml milk
• 250ml oil
• 2 large eggs
• 360ml self-raising flour
• 10ml baking powder
• 5ml salt
1. Roll the meat in the flour, then fry in a little oil until golden brown (use the casserole dish you’ll bake in); set aside the leftover flour. Fry the mushrooms until brown and remove from the dish, then caramelise the onions. Add the extra flour and stir-fry until mixed. Whisk in the red wine and stock simultaneously and cook for 5 minutes.
2. Preheat the oven. Return the meat and mushrooms to the casserole and add the thyme, bay leaves and peppercorns. Cover and bake until the meat is soft (about 2 hours). Remove the meat and debone it – you can cut it into smaller pieces if you like – and dish it back into the casserole.
3.cFor the dough Beat the milk, oil and egg until just mixed. Sift the dry ingredients together and add the egg mixture gradually until combined. Pour over the meat and bake for about 30 minutes until golden brown and cooked.
