Aitchbone with vegetables

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 16
Servings 8
Time

Ingredients

  • 2
    kg
    aitchbone
  • 2
    cloves garlic
  • 10
    ml
    dried parsley
  • 125
    g
    butter
  • 30
    ml
    cooking oil
  • 10
    fresh pickling onions
  • 2
    celery stalks
  • 16
    baby carrots
  • 250
    ml
    meat stock
  • 125
    ml
    white wine
  • 5
    ml
    dried rosemary
  • salt and pepper
  • 10
    ml
    flour
  • 100
    ml
    creme fraiche or yoghurt
  • 15
    ml
    lemon juice
  • 15
    ml
    French mustard
 

Method

 
Make small incisions in the top of the meat.
Mix garlic, parsley and butter to a paste and use to fill incisions.
Brown meat in oil. Add onions, celery and carrots and fry until onions are translucent.
Add heated stock, wine and rosemary, and season with salt and pepper. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours, until meat is tender.
Mix the flour, creme fraiche, lemon juice and mustard and add to the casserole. Heat through before serving.
 

Read more on: beef
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.