Mechada con Zanahorias HT MC Spanish 90mins
Hot Beef Pulses
Herbs Vegetables Main Course Gluten Wheat free Eggless
Carrots, peeled and cut in half lengthways
Garlic Cloves, peeled sliced in half lengthwise
tbsp Vegetable Oil
tbsp freshly chopped Oregano,
tbsp freshly chopped Rosemary
tbsp freshly chopped Parsley
Fresh Beef Stock
Garlic Clove, crushed
cooked Sweetcorn Kernels
tbsp Freshly Chopped Basil
Pumpkin or Squash, peeled and cubed (12.5mm/1/2 inch)
cooked White Beans (navy)
and Black Pepper
For the Beef - Using a thin knife, poke 5 holes lengthwise
into each end of the beef. Fill 2 of the holes in one end with the
carrots lengths and the other 3 holes on on the same side with the sliced garlic
cloves. Repeat with the holes on the other side. Season with Salt and
Heat the oil in a flameproof casserole until hot, add the meat and sear for
about 2 minutes on each side.
Add the onions, remaining crushed garlic, chopped tomatoes together with
their juices, herbs, and stock. Bring to the boil then reduce the heat, cover
and simmer 70 minutes.
For the Beans - 30 minutes before the end of the meat cooking time, place
the sweetcorn and basil in a food processor or blender and process until pureed.
Melt the butter in a large saucepan, add the onions and sauté for 2
minutes. Add the pumpkin or squash and cook for a further 2 minutes,
Add the chopped tomato, white beans, pureed corn and basil, salt and
pepper to taste. Bring to a simmer, cover and simmer for 20 minutes.
To serve - Remove the meat from the casserole and slice it into
6.25mm/1/4-inch-thick slices. Place 2 slices of meat and some of the beans on
individual plates then pour some of the sauce from the casserole onto the meat.
Beef/Veal Recipes | General
Beef Prep & Cooking Times |