Here is another of my recipes for Farmers Choice, who sent me the beautiful braising steak, bacon and Hampshire Honey that I have used in making it.
Autumn Harvest Braised Beef (serves 2)
340g braising steak, cut into 2 pieces4 rashers streaky bacon, rinded and cut into squares
1 medium onion, thinly sliced
1 small Bramley apple
1 cob of sweetcorn, cut into 4 mini-cobs
125g chestnut mushrooms, thickly sliced
350ml dry cider
1 tbs Hampshire Honey
1 tbs plain flour, seasoned with salt and pepper
1 tbs chopped fresh thyme
1 dessertspoon rapeseed oil
small knob (about 10g) of butter
Heat the oven to 160 C/140 fan/gas mark 3.
Heat the oil in a wide, lidded flameproof casserole dish, adding the butter when the oil is hot. When the butter is melted, add the onions and bacon and fry gently, stirring frequently, for about 10 minutes until the onions are soft and the bacon starting to colour. Meanwhile roll the slices of beef in the seasoned flour.
Push the onions and bacon to the side of the pan, add the beef and cook for 3-4 minutes on each side then remove the meat to a plate and keep warm. Add the mushrooms to the pan and mix in with the onions and bacon, and cook for about 5 minutes until softened.
Peel and core the apple and cut it into 8 wedges.
Remove the pan from the heat and stir in any flour left over from coating the meat, then blend in the cider, honey and herbs. Return to the heat and bring back to the boil, stirring. Place the meat back in the pan, turning it well in the sauce, then arrange the corn and apple around it. Place in the oven to cook for 1½ to 2 hours until the meat is tender, stirring once or twice during cooking. The apple will fall into the sauce giving it a delicious autumnal tang.
I am sharing this recipe with Cooking with Herbs at Lavender and Lovage