From ilyce@tpg.com.au Tue Jun 12 14:45:36 2001 Date: 11 Jun 2001 11:47:26 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Beef Syrah Followup-To: rec.food.cooking Beef Syrah A nourishing cold weather treat named after the wine I use to prepare the sauce - which uses the Syrah grape and could be Shiraz or Hermitage. I like to serve it with polenta and Chinese bok choy. It benefits from preparing the meat the day before use. Serves 4 750 g lean braising steak or other stewing beef 3 medium carrots 5 cloves garlic, peeled 3 medium onions 375 ml (half-bottle) red wine 1 Tbsp olive oil Sprig or two fresh thyme (or 1 tsp dry thyme) 2 bay leaves 12 black olives, stoned 2 Tbsp strong beef or chicken stock Salt and pepper to taste This should be done in advance: Cut beef into cubes about 2.5cm removing surplus fat. Chop carrots into similar sized pieces. Peel and quarter the onions. Marinate meat, garlic, carrot and onion in the red wine for at least 4 hours, or overnight. Make sure you use a non-reactive container, such as glass or stainless steel. Drain meat and vegetables, reserving the liquor. Pat meat cubes dry on paper kitchen towel. Brown a few pieces at a time in the olive oil on high heat. Remove and continue until all are browned and removed. Add the wine, vegetables and garlic to the pan, along with the thyme, bay leaves, olives, stock and salt and pepper. Mix well and add the meat. Half cover the pan and allow to simmer very gently for at least 2 hours. Serve with polenta or mashed potatoes, a green vegetable and the remaining wine. All of Ilyce's Recipes go to rwbf@Topica.com (list name is in lower case) rwbf-subscribe@topica.com (list name is in lower case) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.