Traditional Aberdeen Angus Top Blade Steak by Nature's Parlour

Ingredients

45 mins

X 4 peoples

TBC Cals

4pack	Spanish Aberdeen Angus Top Blade Steak
Sea salt and black pepper to taste
3tbsp	oil
1pc	sliced onion
2pcs	celery sticks, trimmed, sliced
2pcs	carrots, thickly sliced
2bulb	cloves garlic, finely chopped

MARINATE

Method

Preheat the oven to 160C. Season the beef on both sides with salt and ground black pepper.
Heat one tablespoon of the oil in a heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole.
Add the remaining oil and gently fry the onion, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole.
Deglaze the pan with wine, tomato purée, stock, thyme leaves, bay leaf and mustard. Stir until boil and well combined. Pour the mixture to the casserole.
Cover the surface of meat carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 30 mins or until the beef become tender. Skim any fat away from the surface that appears during cooking.

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