I love cooking, and I enjoy sharing my favourite dishes and recipes with other people, so I’m going to tell you how to cook Beef with colcannon mash and beans, and Gravy
Keep in mind that when you are done cooking the meatloaf, you will have a rich sauce that has cooked out of the meatloaf. I recommend that you deplete this into a dish, let the oil isolate, and pour the oil off sparing the juices. Blend the juices with flour to make a great sauce that goes well over crush potatoes.
Ingredients (6 servings):
1/2 pound – button mushrooms, sliced
2 – celery stalks, chopped
1 – medium onion, chopped
2 pounds – lean ground beef
1 pound – mild Italian sausage, casings removed
1/4 pound – prosciutto, chopped
1 – egg, beaten
1 cup – breadcrumbs
8 ounces – provolone cheese cut into small cubes (about 1/4 inch cubes)
8 ounces – parmesan cheese, shredded
3 to 4 cloves – garlic, minced
3/4 cup – red wine (e.g., Chianti or Cabernet Sauvignon)
1 tablespoon – fresh oregano, finely chopped
2 tablespoons – extra virgin olive oil
1/2 tablespoon – fresh basil, finely chopped
Salt and pepper to make it taste (at least a teaspoon of each)
1/2 teaspoon – red pepper flakes
14.5 ounce can – diced tomatoes
Preheat oven to 375 degrees F. Saute the mushrooms, celery, and onion in the olive oil until most of the moisture is gone from the mushrooms (add salt and pepper to taste). Allow to cool to nearly room temperature.
In a big bowl then mix the ground beef, sausage (casings removed), prosciutto, egg, breadcrumbs, provolone, parmesan, garlic, red wine, oregano, basil, salt, pepper, and red pepper flakes along with the cooked mushrooms, celery, and onion. It is essential so as to make sure that you mix them thoroughly. Place into a large baking dish.
My dish is 10 inches in diameter and 4.5 inches deep. Bake for 1 hour uncovered, remove, and place the diced tomatoes over the top.
Cook them uncovered for another additional 45 minutes (check to make sure the tomatoes do not burn).You can serve
2. BEEF WITH COLCANNON MASH AND BEANS.
I hope you find the following recipe useful.
Firstly to complete this dish you’ll need olive oil, 10 shallots, 3 bay leaves, 350g dry cured bacon lardoons, handful of fresh thyme, 5 garlic cloves, 750g red wine, 2.5kg steak or braising steak, salt and pepper, 1 litre of beef stock, 830g of beef consommé, 1kg floury potatoes, 40g of butter, 150ml milk, 350g spring greens, 4 spring onions and finally 30g of flat leaf parsley.
Before you start this, I would pop your oven at around 170 degrees.
Heat 3 tbsp of oil in a roasting tray (a large one) over a medium heat. Add whole, peeled shallots, bay leaves, bacon lardoons, thyme and garlic and fry gently for around 15 minutes or until the shallots have softened and become translucent, and the bacon is brown.
I would then add the wine and scrape the sediment from the roasting tine with a wooden spatula. Bring it to a simmer and continue for another 10 minutes.
Season the meat which should be cubed at around 4 cm with salt and pepper.
Then Lay your spicy meat on top of the shallots, wine, and other mixture and do not mix. Pour over the stock and consommé so that all the meat is covered.
Bring the broth to a simmer and then cover the tin with foil and pop in the over for 3-3.5 hours.
finally, take the potatoes to the boil in a pan cover and simmer for 15-20 minutes then drain and add milk and butter to the pan and eat for a further 5 minutes and then serve.