Beef with Colcannon
|Lean casserole steak||2 Pound (1 Kilogram)|
|Plain flour||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Onions||2 , chopped|
|Beef stock||1 1⁄4 Pint (750 Milliliter)|
|Port||1⁄4 Pint (Or Additional Stock, 150 Milliliter)|
|Pickled walnuts||4 , quartered|
|Floury potatoes||2 Pound, peeled and cut into chunks (1 Kilogram)|
|Savoy cabbage||1 Pound, roughly shredded (500 Grams)|
|Butter||1 Ounce (25 Grams)|
|Onion||1 , chopped|
Cut the beef into chunks, discarding any excess fat.
Season the flour with salt and pepper and use it to coat the meat.
Heat the oil in a large saucepan, add half the beef and fry quickly until browned.
Remove with a slotted spoon and fry the remainder.
Return all the beef to the pan with the onions and fry for 2 minutes.
Add the stock, the port (if using) and the bay leaves.
Bring just to the boil, then lower the heat, cover the pan and simmer very gently for 1 hour or until the beef is tender.
Stir in the walnuts before serving.
Meanwhile, make the colcannon.
Cook the potatoes in a large pan of lightly salted boiling water for about 20 minutes or until tender.
Add the cabbage to the pan and cook for a further 5 minutes.
In the meantime, melt the butter in a small pan, add the onion and fry for 5 minutes.
Drain the potato and cabbage thoroughly and return to the saucepan.
Add the onion and milk, season to taste and mash well.
Fluff up the surface with a fork and serve with the beef.