Cauliflower, baked tomatoes and jacket potatoes go well with the moist beef parcels. You can use ale in place of the wine and, when chestnuts are out of season, soaked and chopped dried chestnuts can replace them. If you gather your own chestnuts, be sure they are sweet chestnuts, not horse chestnuts.
ingredients
4 ounce chestnuts, shell and inner skin removed, finely chopped
1/2 cup mushrooms, wiped and finely chopped
1 small carrot, peeled and grated
1 clove garlic, peeled and crushed
1 level tablespoon whole-grain mustard
2 level teaspoons chopped fresh thyme
1/8 level teaspoon salt
Freshly ground black pepper
4 slices braising beef, each about 4 ounce, fat removed, beaten out thin
Thin string to tie parcels
1 tablespoon olive oil
3 shallots or small onions, peeled and finely sliced
1 level tablespoon All purpose flour
1/4 pint red wine
1/4 pint vegetable or beef stock
method
OVEN: Preheat to 160°C (325°F)
1. Mix together thoroughly the chestnuts, mushrooms, carrot, garlic, mustard, thyme and salt, and season with pepper. Spread out the beef slices on a board and spoon a quarter of the chestnut mixture onto the centre of each. Wrap the meat round the stuffing to make four neat parcels and tie with clean, thin string.
2. Heat the oil in a flameproof casserole and brown the parcels in it over a high heat. Lift them out with a slotted spoon and set aside. Cook the shallots or onions in the casserole gently for 2 - 3 minutes. Stir in the flour and cook for 1 minute, then gradually stir in the wine and stock and continue stirring while the sauce comes to the boil and thickens.
3. Return the beef parcels to the casserole, cover and cook in the heated oven for 1 hour. Carefully snip and remove the string when you serve the parcels.
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more information
Chestnuts peel easily if you cut a deep cross in the top of each, put them in a pan with cold water to cover, bring to the boil and simmer for 10 minutes. Spoon out one at a time to peel.
