Google+ Followers

Thursday, 17 March 2016

Happy St. Patrick's Day . . . and Dublin Steak

Kepler 2015


Bryan at Ballyforan!



Based on Myrtle Allen’s recipe in The Ballymaloe Cookbook

Serves 4
1 and 1/2 lbs lean beef (rump steak) thinly sliced
6 tbsp butter, divided
1 large onion
Fresh parsley sprig (also fresh sage and thyme, if you have them; otherwise, substitute ¼ tsp dried sage and ¼ tsp dried thyme)
1 bay leaf
1 tsp Salt & ¼ tsp pepper
1 cup stock
1/2 cup stout
3 to 4 potatoes (red, medium) 
1/8 cup chopped parsley for garnish

1.    Cut the meat into 4 steaks.
2.    Finely chop the onion.
3.    Peel the potatoes, quarter, and set aside in cold water.
Preheat the oven to 350.
4.     Brown the steaks in 2 tbsp butter.  Remove.
5.    Add 1 tbsp butter and onions and cook 2 minutes.
6.    Put steaks, potatoes, onions, stock, stout, parsley, bay leaf, sage and thyme into a large pot (Dutch oven).  Bring to a boil.  
7.    Cover and put in oven.  Cook until tender (45 minutes to 1 hour).
8.    Make a roux:  Melt 2 tbsp butter and stir in 2 tbsp flour.  To make the roux brown, increase the heat, stirring and watching so it doesn’t burn.
9.   Remove the meat and potatoes.  Discard the herb sprigs and bay leaf.  Thicken the sauce with the roux and add 1 more tbsp. of butter.
10.                To serve, surround the meat with the potatoes, and sprinkle with parsley. 
tBryan loved the gravy!

                               a B&B on the Irish Coast