Nick is passionate about his craft and commited to producing excellent quality cuisine using locally sourced produce and an individual approach. Everything is made fresh daily, including bread, soups and cured meats.
Braised top rump of beef with red wine, queen green olives
and fresh thyme
Ingredients:
1.5 kg top rump, trimmed of sinew and cut into 1cm thick slices
100 g butter
50 ml olive oil
flour for dusting
salt & pepper
4 medium carrots, peeled & finely chopped
2 medium onions, peeled & finely chopped
2 sticks celery, peeled & finely chopped
1 clove garlic, finely chopped
fresh thyme
bay leaf
1 litre stock or water
2 tsp tomato puree
250 ml red wine
To finish, stripped thyme and 20 stoned Queen green olives
Method:
Over a medium heat, melt the butter and oil in a heavy based pan until hot.
Lay out the beef slices, season well on both sides and lightly flour.
Fry the beef in the hot oil and butter until browned evenly on both sides. Remove and place in a braising dish or casserole. Pour any fat back into the pan. Fry the vegetables in the oil until browned, then add to the beef.
Deglaze the frying pan with red wine, add the stock, tomato puree, thyme and bay leaf and pour over the beef.
Bring to the simmer, cover with a lid and cook in a low oven for one and a half to two hours until the beef is very tender.
To serve, remove the beef to a serving dish or casserole.
Reduce the sauce over a medium heat by a third.
Add the quartered green olives and chopped thyme. Check seasoning and pour over the braised beef.
Heat again and serve with creamed potatoes and parsnip and spring greens or new season asparagus.
We hope you enjoy this tasty treat - let us know how you get on!
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