- 750g strip steak
- oil for cooking
- 25g butter
- 5 large shallots – smoked as shown
- 250ml local ale
- 1 tablespoon brown sugar
- 350ml beef stock
- 200ml passata
- 1 stick celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 2 red onions, peeled and roughly chopped
- 1 small celeriac
- 1 punnet cooked cocktail beetroots
- zest of ½ orange
- 1 teaspoon crushed peppercorns
Heat a frying pan until smoking hot and add the steak. Season with salt and when sealed transfer to bowl – you may need to do this in batches so as not to over crowd the pan.
Add the butter, onions, celery and celeriac and cook until golden.
Add the garlic, bay, smoked shallots, thyme, ale, sugar, passata, stock, peppercorns and orange zest. Return the meat and cover.
Simmer for 30 minutes.
Add the beetroot, remove the bay and adjust seasoning.
Serve with mash or boiled potatoes.