Come Dine with Me

Slow cooked blade of beef with potato gratin recipe

Slow cooking made sure Jean-Benoit's beef was terrifically tender on Come Dine With Me Birmingham daytime

Serves 5

Ingredients

For the beef

  • Olive oil
  • 2kg blade of beef
  • 750ml red wine
  • 1 litre good quality chicken stock
  • 1 onion, roughly chopped
  • 2-3 garlic cloves, lightly crushed
  • 2 carrots, chopped
  • 2 bay leaves
  • 1 sprig rosemary
  • Small bunch thyme
  • 2 tbsp red wine vinegar


For the jus

  • 4 tbsp clear honey


For the carrot puree

  • 4-5 carrots, chopped
  • Zest 1 orange
  • 1 tbsp olive oil
  • ¾ onion, chopped
  • 3 cloves garlic, chopped
  • Chicken stock


For the gratin

  • 5 medium potatoes, thinly sliced
  • 3 cloves garlic, finely chopped
  • Freshly grated nutmeg
  • 500ml double cream

Method

  1. Preheat the oven to 180°C/gas mark 4. Heat some olive oil in a large flameproof casserole and sear the beef until brown all over. Pour over the wine and chicken stock and add the onion, garlic cloves, carrots, bay leaves, rosemary, thyme, vinegar and seasoning. Bring to a simmer then cover with foil and a lid and transfer to the oven to cook for 5 hours, turning the beef once. After this time remove the beef from the pan, wrap in cling film followed by foil and submerge in ice cold water. Leave for 3 hours to firm and set aside the cooking juices for later.
  2. To make the jus, sieve the pan juices and mix with the honey. Bring the boil then bubble rapidly until reduced enough to coat the back of a spoon.
  3. For the carrot purée, place the carrots, orange zest, olive oil, onion and garlic in a saucepan and just cover with chicken stock. Bring to the boil and simmer for 15-20 minutes, or until the carrots are tender. Remove the carrots and blitz, adding the stock as needed to get a smooth puree. Season to taste.
  4. For the gratin, heat the oven to 180°C/gas mark 4. Scatter the garlic in a buttered ovenproof dish and arrange the potatoes over the top. Cover with the cream and season the top with salt, pepper and nutmeg. Cover with foil and bake for 45 minutes, or until the potatoes are soft to the tip of a butter knife.
  5. To finish the beef, preheat the oven to 200°C/gas mark 6. Slice the beef into portions and heat some more oil in a frying pan. Fry each portion for 1 minute per side then transfer to the oven for 3-4 minutes to finish. Serve with the gratin and carrot purée, with the jus poured over.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

Average rating: 3/5
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