Beef in Creamy Cheese
A lush combination of beef marinated in sherry and served with a creamy cheese sauce is what we found the result of this recipe to be. Lovely on winter evenings sat by the log fire.
Beef in Sherry with Cabrales Cheese
- 1 kg Beef (organic if posible), cut into cubes
- 250 ml Fino Sherry
- 1 Leek
- 1 Carrot
- 1 Onion
- 1 Celery stalk
- 2 Tbsp of Olive Oil
- 6 Garlic Cloves roughly chopped
- 100g Bacon diced
- 2 Tbsp Tomato paste
- 250 ml Beef stock
- A few springs of Tyhme chopped
- 100 g Cabrales cheese (or Roquefort)
- 3 Tbsp Cream
Place the beef in a bowl and pour over the sherry and toss to combine. Cover and marinate in the fridge for 24 hrs.
Preheat the oven to 180o C ( 350 o F / Gas 4 ).
Drain the beef reservng the marinade. Cut the leek, carrot , celery into 1cm dice.
Put the olive oil in a heavy based flameproof casserole dish over a medium heat and add the diced veg, garlic and bacon.
Cook, stirring for 5 mins or until softened.
Increase the heat and add the beef and stir for 2 mins so the meat is sealed.
Add the marinade , tomato paste , beef stock and herbs. Cover and place in the oven for two hours, ocasionally stirring until sauce is reduced and thickened.
Meanwhile mix the cheese with the cream and warm in a small saucepan over a low heat.
Remove the beef from the oven and serve drizzled with the cheese mixture.