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Yorkshire Recipes

Braised Skerry Beef and Chestnuts
Feasting and festivals go hand in hand
By kind permission of Skerry Hall Farm

by Jan Adams
Serves 4

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Preperation time 2 hours or overnight
Cooking time 2 - 2.5 hours

1 red pepper, deseeded and sliced
450g (total) mixed vegetables - carrots and swede, cut into cubes.
450 to 700g Skerry Dexter braising steak or stew meat, cut into medium sized pieces
100g fresh or tinned chestnuts
Marinade for beef
150 - 300ml red wine
1 small onion, finely chopped
0.5 teaspoon oregano
0.5 teaspoon basil
salt and pepper
1 garlic clove, crushed and chopped

1. Steep the meat in the marinade for at least 2 hours, or if possible, overnight.
2. Put the chopped vegetables and meat into a casserole dish, pour over the marinade.
3. Cover and cook slowly - Gas mark 3/170C, for 2-2.5 hours until meat in tender.
4. Add pepper and chestnuts 30 minutes before the end of cooking.

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