Pink Peppercorn Red Wine Beef
- Number of Servings: 4
Ingredients
2kg beef blade2 Tbsp olive oilSea salt and cracked black pepper10 eschalots, peeled300g Swiss brown mushrooms1 tsp pink peppercorns2 Tbsp tomato paste1 cup beef stock2 cups red wine
Preheat the oven to 180ºC. Rub the beef with oil and sprinikle with salt and pepper. Tie the beef with kitchen string to secure. Heat a large heavy-based saucepan over high heat. Cook te beef, fat-side down, for 3-4 minutes or unti well browned. Turn and cook for a further 5 minutes. Remove from the pan and set aside. Add the eschalots, mustrooms and peppercorns to the pan and cook for 3-4 minutes or until starting to brown. Stir in the tomato paste, stock and wine, scraping the bottom of the pan, and bring to the boil. Reduce the heat to law and return the beef to the pan. Cover with a tight-fitting lid and cook in the oven for 3 hours or until the beef is tender. Carve thick slices of beef and pour over the pan juices to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 1,235.1
- Total Fat: 47.4 g
- Cholesterol: 445.0 mg
- Sodium: 592.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.5 g
- Protein: 158.5 g