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Traditional British Braised Mutton
A traditional dish from the countryside that uses much underrated mutton. Having said that, beef ribs or other long cooking cuts can be used in its place. Perfect for the autumn or winter months as an alternative to the Sunday roast.
These quantities are for 4 people, so half, double or whatever depending on the number of people you are cooking for.
Ingredients 1 joint of mutton (leg, saddle or shoulder is good) 1 onion 1 carrot 1 celery branch 4 cloves garlic Plain flour Tomato puree 1 bottle ale 1.5 litres beef stock 2 more cloves of garlic Bay leaves Fresh thyme Fresh oregano
Cooking 3 hours before serving - Pre-heat the oven to 200°C.
Lightly coat the meat in seasoned flour. Roughly chop the onion, carrot, celery and garlic. Place the meat and vegetables into a baking tray.
Roast in the oven for 30 to 40 minutes until the meat is nicely browned on the outside.
Removed from the oven and transfer the meat and vegetables into a large pot, retaining the juices in the roasting tray.
Place the roasting tray onto the heat and stir in 1 tablespoon of flour. Allow the flour to cook for a minute then mix in 1 tablespoon of tomato puree.
Gradually stir in 1 bottle of ale or beer (Guinness works well also), followed by the stock. Season the mixture with salt, pepper, a bay leaf, a sprig of thyme, a sprig of oregano and 2 chopped garlic cloves.
Add this mixture to the meat in the pot then bring to the boil and simmer very slowly for between two and two and a half hours.
If the sauce needs thickening at the end, remove the meat and reduce the liquid until thickened.
Serving - Serve with any form of potato and a vegetable of your choice.
Alternatives - Of course, any cut of mutton will work well in this recipe, but you can also try beef ribs or another slow cooking meat. It works particularly nicely with garlic mashed potatoes.
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