Beef braised in whiskey
5
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
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.
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