Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

Russian Braised Beef    HT MC Eastern European 180mins

 

 

Serves 4     Hot Beef  Pork   Main Course   Russia  Europe

 

Ingredients

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

 

Instructions

 

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

 

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 

     

 Follow us 

Share 

 

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

 

xxx

xxx

Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

 Sign up for Free E-Mailings

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |   Links   |   Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright 2000  to date  [Recipes4us] All rights reserved.

 Some Photos www.fotolia.co.uk