Braised Beef with Port & Pâté
Intermed..
By top food blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/11/braised-beef-with-port-ham-pate.html
PREP IN
20 MIN
COOK IN
175 MIN
SERVE
4
Braised Beef with Port & Pâté
Intermed..
PREP IN
20 MIN
COOK IN
175 MIN
SERVE
4
Introduction
By top food blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/11/braised-beef-with-port-ham-pate.html
Ingredients
- 1/2 kg stewing beef, cubed
- 240ml port
- 1 tsp black peppercorns
- 3 tbsp olive oil
- 1 bulb garlic halved
- 1 onion, chopped finely
- 1 tin chopped tomatoes
- 500ml water
- salt & pepper
- 2 big potatoes, diced
- 2 carrots, sliced
- 150g roasted red peppers, sliced
- 80g green olives, halved or left whole
- 80g your favourite pâté
Method
- 1. Marinate the beef in the port and peppercorns for an hour or overnight. Drain. Set aside used marinad
- 2. Heat half the olive oil in a heavy bottomed pan and brown the meat in batches. Set aside browned meat.
- 3. Sauté the garlic in the remaining oil in the saucepan. When it turns golden, add the onion and cook, over a medium heat for about 5 minutes.
- 4. Pour the port marinade to de-glaze the pan. Cook on high heat until the liquid is reduced.
- 5. Put back the cooked beef in the saucepan. Toss for about 3 minutes together.
- 6. Add the tomatoes, water, bay leaves, salt & pepper. Bring to a boil and simmer with the cover on for 2 hours or until beef is tender. Add hot water if the sauce is drying up.
- 7. Add potatoes and carrots. Simmer for 15 minutes.
- 8. Add grilled peppers, olives and ham pate. Cook for another 15 minutes.
- 9. Serve with mounds of basmati rice.
