comfort essentials: beef on shingle

How To Make comfort essentials: beef on shingle

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  Step 1
  PREP/PREPARE
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  Step 2
  This all comes together in a single pot with a lid. I like something heavy bottomed, like a Dutch oven, but any good pot with a lid will do nicely.
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  Step 3
  What is it? This is my version of something called, creamed chip beef on toast, or more commonly known as Sh*t on shingle. Except mine is not creamed beef, and the sauce is to die for.
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  Step 4
  How to store it? The basic recipe can be kept in the fridge for 2 – 3 days, but because it uses dairy, it does not freeze well.
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  Step 5
  Where is the Beef? I am using a flatiron steak, but you could use other cuts, such as a rib eye, chuck, KC strip, or top round. The thing to remember is that different cuts of steak will require different braising times. So, you cook it, until it is fork tender… that is it.
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  Step 6
  Gather your ingredients (mise en place).
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  Step 7
  Cut the steak into bite-size pieces.
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  Step 8
  Put some flour to a bowl, add a bit of salt and pepper, then throw in the beef and toss to coat.
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  Step 9
  Add 1 tablespoon of oil to a pot over medium heat and when it comes up to heat, toss in some of the beef.
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  Step 10
  Do not crowd the pan or you will steam the beef, not sear it. You will need to do it in batches.
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  Step 11
  Cook until browned on all sides, about 1 – 2 minutes per side.
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  Step 12
  Remove and reserve the beef, then add another tablespoon of oil, and add more beef. Repeat this process until all the beef has been browned.
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  Step 13
  Wipe out the pot with a paper towel (you may need to let it cool for a few minutes), then add a tablespoon of oil, return the pot to medium heat, and toss in the onions.
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  Step 14
  Stir until they begin to soften, about 3 – 4 minutes, then add in the mushrooms, and wine. Stir once or twice, and then add the thyme, cumin, and cayenne
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  Step 15
  Stir until most of the wine has evaporated, about 3 – 4 minutes.
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  Step 16
  In a measuring cup or bowl, whisk together the beef stock, smooth brown mustard, and prepared horseradish.
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  Step 17
  Add the stock to the pot and toss in the reserved beef.
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  Step 18
  Reduce the heat to low, and allow to lightly, lightly simmer until the beef is fork tender, about an hour. Give the pot a stir every 5 minutes or so.
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  Step 19
  Add the cream and sherry (if using), bring back up to a light simmer, and stir for 2 – 3 minutes.
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  Step 20
  Add some additional salt and/or pepper to taste.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Assembly
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  Step 23
  Toast a piece of bread, then add some fresh tomatoes, and yellow mustard.
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  Step 24
  Ladle on some of the beef and gravy, then serve up. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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  Step 26
  Namasté
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