The cubed beef was browned with sunflower oil in a pan for about half an hour, stirring every minute or so. A gravy was prepared with cornflour, paprika, vegetable and beef stock, and two bay leaves. Once the beef was properly browned, the gravy was added, and the ensemble was left to simmer at a low heat under glass for 90 minutes, until the beef was tender.
The parsnips were peeled, topped & tailed, and rough cut into chip shapes, with a large-bladed kitchen knife. They were placed in a pyrex roasting dish while the oven was pre-heating to around 190-200 deg. C. I made a coating to brush on to the chips with some tomato puree, sunflower oil, paprika, and oregano. The brushed parsnips were roasted for around 35 minutes in the middle of the oven, until golden brown. They were removed once for turning with a pair of tongs.
Cubed Beef with Roast Parsnips
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