One of our biggest sellers in The Jefferson has always been our Slow cooked Beef dish. Over the years we’ve changed the garnish and look of the dish, however the main ingredient has always been the same, which is a good quality cut of beef. We tend to use an 8 oz cut from the rump but topside or silver side would also give you a nice tender juicy steak! This would be ideal for new years and throughout the winter.

Ingredients (serves 4)

4 Rump steaks (8 0z cut)

2 large carrots roughly chopped

1 large diced white onion

1 clove of garlic

1 stick of celery roughly chopped

Few sprigs of rosemary and thyme

250ml of deep quality red wine

250ml beef stock

Method

Set oven to 180 degrees and heat a lightly oiled heavy based frying pan

Fry steaks on all sides giving you a nice caramelized look on the beef and leave to the side in a baking tray to rest.

Using the same pan on a high heat add the carrots, celery, onion, garlic and herbs and fry until onions are translucent.

Add the red wine to deg-laze the pan. Using your fish slice or tongs scrape the bottom of the frying pan to get all the beef flavour left from frying and reduce by half and add the vegetables and reduced wine to the baking tray covering the beef.

Add the beef stock and cover with tin foil place in the oven and cook for 2 and half hours until tender and falling apart.

To accompany the dish I would suggest some root vegetables and creamed potatoes but its entirely up to yourself. You could even make a fantastic tasty gravy from the stock that the steaks were cooked in by simply adding a touch of flour to thicken and strain through a sieve.

Over the next few weeks I’d like to take the time to reveal some of our kitchen secrets from the basics…….. to the not so basics!!

With Christmas well and truly on its way I’ll be taking time out to give you ingredients and recipes to help you along with the perfect festive dinner.

Gareth