Beef casserole with port

Press, 9 July 1986, Page 12

Beef casserole with port

Alison Holst’s

Food Facts L . j ka

Cross-cut blade steak is a versatile beef cut. It is cut from a muscle from beside the shoulder-blade bone — a muscle which is well used, and as a result has a lot of flavour, but is not as tender as some of the lesser-used back muscles. The steaks cut across the grain of the muscle are fairly easily recognisable because of their rectangular or oval shape, and the strip of connective tissue that runs across the centre of each steak. If these steaks are to be grilled, pan-grilled, or barbecued, they should be marinated and slightly under-cooked for maximum tenderness.

When they are cooked in liquid they produce a tender, well-flavoured meat dish. They should be cooked gently, until the strip of tissue down the centre becomes soft and tender.

I have made this recipe three ways to find which looked and tasted best. I browned the steaks without flouring them; floured then browned them; didn’t brown them at all, before simmering them. All these varieties were good. The browned, floured steaks were marginally best, so if you are short of time, leave out this step. Since, however, you must brown the onions for

this recipe, you may consider the meat browning is little extra work, and do it as I usually do. The sauce is excellent. The tamarillos may be left out, or replaced with other fruit if they are unavailable. 4 cross-cut blade steaks (about 600 g) 2 medium onions, sliced 2 tablespoons oil 2 tablespoons flour 1 tablespoon honey % cup water

14 cup port wine 2 teaspoons instant beef stock OR 1 teaspoon salt

2 tamarillos (optional) Lie steaks in one layer in a casserole dish. Slice onions in rings and brown

in a frying pan in the oil. Do not hurry this step. Add the flour, stir until evenly brown, then add the honey and keep heating until it turns golden brown.

Remove from heat, add the water, wine, and instant stock or salt, and pour over meat. Cover tightly (putting foil under the lid, if necessary). Bake at 150 C for 1 hour.

Add peeled, sliced tamarillos (or other fruit) and cook 30 minutes longer. Thicken liquid a little more, or reduce it by heating in a pan, just before serving, if desired. Variation: Replace port with sherry.