- 1kg piece of beef skirt or flank
- 200g peeled and roughly chopped onion.
- 2 peeled and crushed garlic cloves
- 200g peeled and roughly chopped carrot.
- 100g roughly chopped celery.
- 1 litre Essential Cuisine Beef Stock.
- 1 bay leaf.
- 1 sprig of thyme.
- good twist of freshly ground pepper.
- sea salt to season to your taste.
- 50g soft butter.
- 2 tbsp finely chopped flat leaf parsley.
- 200g fine fresh breadcrumbs.
- Pre heat the oven to 160°C.
- Pre heat the grill when the beef is nearly cooked.
- Place the beef in a suitably sized casserole dish.
- Add the onion, garlic, carrot, celery and herbs.
- Cover the beef with the Essential Cuisine Beef Stock, you can top up with water if required, as this will all be reduced after cooking
- Bring to the boil, cover with a lid and cook in the oven for around 2 hours, or until the meat is tender, turn the meat in the stock occasionally.
- When cooked, remove the meat from the casserole and pat dry, strain the stock through a fine sieve and discard the vegetables and herbs.
- Reduce the remaining stock on a high heat until a sauce consistency is achieved, the protein from the beef will help to thicken the sauce, whisk in a knob of chilled butter if desired.
- Mix the butter and parsley together and spread over the beef, sprinkle the breadcrumbs so that they stick to the parsley butter, place under the grill until golden brown.
- Your Essential Cuisine Beef Bogota is now ready to serve, sliced, with the sauce and your choice of potatoes.
Tip: This dish uses the flank or skirt of beef, it needs long, slow cooking, but is full of flavour. The name Bogota originates from the Columbian district, where beef was introduced by the Europeans, particularly the Spanish. Warm your serving plates in a low oven or hotplate.
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