Hello Everyone! So last night, if you follow me on Facebook or Instagram, you would’ve known that I posted I few images of this dish and apologised for not being able to post the recipe on the same day (just had a lot of course reading material to get through and prepare for class the next day). Anyway, here is the recipe! And an early upload as well than my usual upload time.
So a couple of weeks (maybe 1 or 2 weeks back I guess) I was searching for a slow-cooked beef in red wine recipe as I had a lovely gravy beef steak waiting to be cooked and a bottle of red wine that was given to me by a friend. I don’t usually drink wine so that’s why I figured, why not cook with it instead?
Please check out the original recipe here. I changed mainly the quantities because of the amount of meat I had, but otherwise I kept to the recipe and added a few veggies to the dish. I completely forgot to add in the crème fraîche when I photographed the dish (but I remembered when I was halfway through eating), so I do apologise if the dish is looking a bit dark!
Au Poivre, for those of you who don’t know, is a French dish which translated just means steak (traditionally a filet mignon) prepared or served with a generous amount of coarsely ground black pepper. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
PREP TIME 10 MINS | COOKING TIME 4 HOURS 10 MINS | SERVES 3-4
- 450g beef shank, cut into 3 large chunks
- 220ml red wine
- 250g small cup mushrooms
- 3 tbsp olive oil
- 2 tbsp crème fraîche
- 1 tbsp plain flour
- 2 tsp whole black peppercorns
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 1 small zucchini, cut into 1-inch long strips
- 2 bay leaves
- 1 sprig fresh thyme (or a tsp of dried thyme leaves)
- Ground salt and pepper to taste
- Preheat oven to 180C. Crush the peppercorns coarsely with a mortar and pestle. Mix the ground peppercorns together with the flour on a plate. Then coat the pieces of meat into this mixture, pressing it well in on all sides.
- Heat 2 tablespoons of the olive oil over high heat in a casserole dish (make sure it is really hot), and quickly brown the pieces of meat on all sides, and then transfer them to a plate.
- Keeping to a high heat, add the remaining olive oil to the pan and brown the onions, about 3-4 minutes. Then add in the garlic and cook for another minute. Add in any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices. Pour the red wine in a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. Bring to a simmer.
- Once simmering, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. Bring it back to a simmer.
- Once simmering again, put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 4 hours or until the meat is tender. During the last hour of cooking, add in the cup mushrooms and zucchini strips.
- When you’re ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving. Serve on a bed of mashed potatoes and a side of honeyed Dutch carrots (optional, open to creativity).
I will post the recipes for honeyed Dutch carrots and mashed potatoes in a separate post so stayed turned for those two in the next two days!
– Ally xx