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Photo of Beef braised in whiskey by WW

Beef braised in whiskey

11
Points®
Total Time
2 hr 40 min
Prep
20 min
Cook
2 hr 20 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Beef, blade steak, raw

600 g

Eschalot(s)

12 whole

Garlic

4 clove(s), crushed

Ground paprika

1 tsp

Beef stock

1 cup(s), (250ml)

Whisky

⅓ cup(s), (80ml)

Fresh thyme

1 tbs, (4 sprigs)

White wine vinegar

2 tbs

Maple syrup

1 tbs

Tomato(es)

4 medium, cut into wedges

Fresh flat-leaf parsley

2 tbs, chopped

Instructions

  1. Heat oil in a large saucepan over medium heat. Cook beef and eschalots, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Cook garlic and paprika in same pan, stirring, for 1 minute or until fragrant. Add beef, eschalots, stock, whiskey, thyme, vinegar and maple syrup and bring to the boil. Reduce heat and simmer, covered, for 1 hour 45 minutes.
  3. Add tomatoes and simmer, partially covered, for 15–20 minutes or until sauce has thickened and tomatoes have softened. Drizzle slices of beef with sauce and serve sprinkled with parsley.

Notes

SERVING SUGGESTION: Steamed zucchini, plus mashed potato. Boil, steam or microwave 600g potatoes (chopped) until tender. Mash with ⅓ cup (80ml) skim milk until smooth. Season with salt and pepper. TIP: Store any leftovers (without parsley) in an airtight container in the fridge for up to 3 days, or freeze (meat sliced) for up to 3 months. Reheat in the microwave.

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