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Russian Braised Beef    HT MC Eastern European 180mins



Serves 4     Hot Beef  Pork   Main Course   Russia  Europe



25g/1oz Pork Fat

1kg/2lb Piece of Braising Beef

Salt and pepper

2 tbsp Oil

1 Onion, chopped

150ml/5 fl.oz. Hot Beef Stock

1 tbsp Flour

1 tbsp Mustard

1 teasp Worcestershire Sauce

1 tbsp Lemon Juice

150ml/5fl.oz. Soured Cream

100g/4oz Cucumber, diced

2 teasp Dill Weed




1. Cut the fat into 12mm/ 1/2 inch thick slices, place in a bowl, cover and refrigerate for 15 minutes.


2. Wash and dry the meat then insert the strips of fat throughout the meat using a larding needle. Season all over with salt and pepper.


3. Melt the oil in a large pan, add the meat and brown on all sides. Add the onions and cook until coloured then pour in half the stock. Cover and cook for 1- 1/2 hours.


4. Add the remaining stock and continue to cook, uncovered, for a further 30 minutes. Remove the meat from the pan and keep warm.


5. Reduce the stock by boiling rapidly for 10 minutes. Mix the flour with a little water and stir into the reduced stock together with the mustard, Worcestershire sauce, lemon juice and soured cream. Stir well and cook for 5 minutes without boiling.


6. Add the cucumber and dill to the sauce and cook gently for 5 minutes.


7. To serve - slice the meat thickly and arrange on a warmed serving platter. Drizzle with a little of the sauce and serve the remaining sauce separately.


More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  | 

More Russian Recipes




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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