2 pieces of beef Featherblade around 300g each in size
600g potatoes for mash
1 egg yolk
1 tsp mustard
100g strong cheddar
Small bunch or scallions or chives
250g frozen peas- cooked
100g smoked streaky bacon – very finely chopped
1 tbsp tomato purée
1 carrot – roughly chopped
1 onion - roughly chopped
1 clove garlic – roughly chopped
Small bunch thyme
1 cup of red wine or Guinness
1 tbsp of butter
Method
Season the meat with some salt & pepper
Fry the meat in a casserole dish or oven proof pan until golden brown
Add the tomato puree, carrot, onion & a few sprigs of thyme
Cover the pot for 2-3 minutes to soften the vegetables
Remove the lid add the red wine or porter
Simmer the liquid for a minute or 2 to cook off the alcohol
Now add enough water just to cover the meat. Put the lid on.
Place in the oven low & slow Gas mark 2 150d for 2.5 hrs
Once removed from the oven very carefully remove the meat – skim any fat from the top of the juices. Strain the juice & reduce by half stir in the butter at the end . This is your sauce for the dish.
For the mash, boil your spuds in some salted water until you can push a fork through the potato.
Strain the potatoes & leave for five minutes to dry out. Mash the potatoes through a ricer or using a potato masher.
Add the cheese, mustard, egg yolk & scallions or chives. Season with salt & pepper.
For the peas, simply fry the bacon until crispy & add the cooked peas & a little thyme.
Serve the dish up in a warm bowl – mash first, meat on top, and spoon over the delicious sauce. Sit your peas alongside and you have a beautiful winter warming dish.
