14 oct

Gerrard Steak

Mrs G Hadlow, Collector Branch

SERVES 6

1 kg boneless shin, chuck or other braising beef, trimmed

2 tablespoons plain flour

2–3 tablespoons vegetable oil, or as required

300 ml beef stock

2 tablespoons caster sugar

2½ tablespoons HP Sauce

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

Preheat oven to 165°C.

Cut the steak into 3–3.5 cm pieces and place in a bowl with the flour. Toss to coat well, shaking off and reserving any excess flour.

Heat 2 tablespoons of the oil in a large frying pan over medium–high heat. Add the meat in batches and cook, turning often, for 3–4 minutes, or until browned all over, adding more oil if required. Place the cooked meat in a small roasting dish, reserving the pan.

Pour excess oil from the pan and scatter in the reserved flour. Add the stock to the pan and cook, whisking constantly to dislodge any cooking residue from the base, for 2–3 minutes, or until the stock simmers.

Add the sugar, sauces and vinegar, season well and pour the mixture over the meat in the dish. Cover the dish tightly with foil.

Bake for 2 hours, or until the meat is very tender.