Russian Beef With Spring Vegetables
Russian Beef With Spring Vegetables
A practical Russian Beef With Spring Vegetables recipe with measured ingredients and a step-by-step method. Ready in about 50 minutes.
Total time: 50 minutes
Ingredients
- 1Kg/2Lb 4Oz Beef Shin, On The Bone
- 3 Carrots, Roughly Chopped
- 3 Leeks, Roughly Chopped
- 1 Onion, Roughly Chopped
- 2 Tbsp Parsley Stalks
- 600Ml/20Fl Oz Vegetable Stock
- Dash Oil
- 2 X 200G/7Oz Beef Fillets
- 1 Small Potato, Finely Chopped
- 1/4 Swede, Peeled And Finely Chopped
- 3 Baby Leeks, Thinly Sliced
- 3 Baby Turnips, Finely Chopped
- 3 Baby Carrots, Trimmed
- 2 Small Round Shallots, Quartered
- 1 Small Spring Cabbage Heart, Shredded
- 1 Celery Heart And Leaves, Heart Chopped
- Few Parsley Leaves
- 100G/3 1/2Oz Mature Hard Caerphilly Cheese, Broken Into Shards
- Salt And Freshly Ground Black Pepper, To Taste
Method
- Put the beef bone, carrots, leeks, onion and parsley in a pan with the stock and bring to the boil.
- Remove from the heat and let the beef bones cool in the stock.
- In the meantime, heat the oil and saute the beef fillets.
- When the beef is tender and cooked through, transfer it to a large plate and cut it into small cubes.
- Add the potato, swede, baby leeks, baby turnips, baby carrots, and shallots to the stock.
- Add the cabbage, heart leaves and parsley and simmer for 20 minutes.
- Season to taste with salt and pepper.
- Meanwhile, steam the cauliflower in a boiling water for 5 minutes.
- Drain and cool under cold running water.
- Drain the cauliflower and mash well.
- Mound the beef cubes and vegetables onto serving plates and add the cheese shards.
- Serve.