Longhorn Beef with Ciabatta Crust

In Seasonal Recipes, Spring by Luke StuartLeave a Comment

This simple, economical family meal uses some of Dorset’s finest ingredients. The Longhorn beef from the Purbeck Larder (a.k.a. Dorset Charcuterie Company) makes for a rich, gelatinous stew. A generous drizzle of Mr. Filbert’s wild garlic infused rapeseed oil over sliced Ciabatta transforms this dish with a crisp garlic crust.

  • serves 6
  • 1.5 kg (3lb) braising steak, slices or 2 inch cubes (see also other recommended cuts below)
  • 5 tbsp, Mr. Filbert’s rapeseed oil
  • 2 large white onions, sliced
  • 3 cloves, garlic
  • Salt and Pepper
  • 6 tsp wholemeal flour (Nether Cerne Farms)
  • 1 tbsp brown sugar
  • 450ml (15 fl oz) stock
  • 300ml (10 fl oz) red wine
  • 2 bay leaves
  • A small bunch of woody, winter herbs
  • Ciabatta Crust:
  • 75 ml Mr. Filbert’s wild garlic infused rapeseed oil
  • ½ loaf of Ciabatta, thinly sliced
  • 1. Method: Pre heat the oven Gas 4, 180c
  • 2. Heat half the oil in a casserole dish. If using slices of braising steak, fry them in batches until well browned. Alternatively the steak maybe cut into large cubes and browned in batches the same way. Remove and keep on one side.
  • 3. Turn the heat down and add the sliced onion and some seasoning. Cook gently until soft and golden. Add the garlic and continue to cook for 2 minutes.
  • 4. Stir in the flour and sugar and cook until golden brown.
  • 5. Add the stock gradually in 3 batches. Add the wine. Return the beef with the bay and herbs and a little more seasoning.
  • 6. Bring to the boil, cover with a lid and cook gently in the oven for 1 ½ – 2 hours or until the meat is tender. Top up with extra water if it becomes too reduced.
  • 7. To finish:Thinly slice the Ciabatta. Gently warm Mr. Filbert’s wild garlic infused oil in a small saucepan. Arrange the sliced Ciabatta on top of the beef casserole, neatly overlapping in a circular fan. Brush the bread with the warm oil and bake in the oven until golden brown
  • White Pepper’s Top Tip: Browning in batches keeps the heat high and browns the meat more satisfactorily. If you substitute the red wine for local ale add a little extra brown sugar. 1 tsp of black treacle may be used to enrich the gravy. When browning the crust turn the oven up, Gas 6, 200c. The flavour of the casserole is improved if made in advance.
    Other recommended cuts: Shin, blade or feather.

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