Beef And Mushroom Post Roast
|Salt pork||3 Ounce (75 Gram)|
|Oil||15 Milliliter (1 Tablespoon)|
|Braising beef||3 1⁄2 Pound (1.5 Kilogram)|
|Button mushrooms||4 Ounce|
|Canned red wine cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
Cut the salt pork into strips and place in a large flameproof casserole.
Add the oil and set over a high flame until the fat is rendered.
Cut the beef into 5 cm/2 inch cubes.
Add the meat to the oil and brown on all sides.
Pour the Red Wine Cook-in-Sauce over, cover tightly and simmer for 2 hours.
Meanwhile peel the shallots.
Wipe the mushrooms and trim the stalks.
Melt the butter in a heavy pan and cook the shallots and mushrooms gently for 10 minutes.
Add them to the casserole 15 minutes before the end of the cooking time.
Sprinkle with chopped parsley and serve.