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PrintBEEF HARE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Season the flour with salt and pepper and plenty of nutmeg, then toss the meat in it to coat, shaking off any excess.
- Pack the meat into a deep 900 ml ovenproof earthenware dish, scattering celery seeds in between the layers.
- Stick 2 cloves into each onion quarter, then arrange the onion and parsnip on top of the meat.
- Pour in the wine, cover tightly and leave for about 2 hours.
- Place in an oven at 220°C (425°F) mark 7 and immediately reduce the temperature to 170°C (325°F) mark 3.
- Bake for 2¼ hours or until the beef is tender.
INGREDIENTS
- Plain flour, to coat
- Salt and pepper
- Freshly grated nutmeg
- 900 grams chuck steak, cut into 7.5x2.5 cm strips
- 5 ml celery seeds
- 8 cloves
- 1 medium onion, skinned and quartered
- 1 small young parsnip, peeled and grated
- 150 ml dry red wine
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