I love tender meats, so I use the pressure cooker to cook the beef beforehand. I then use the broth the beef was cooked in. Â This reduces cooking time to half or less. So I skip the frying portion and prepare it as a stew instead. Basil mustard beef is a tangy beef recipe that is best eaten with rice or bread. Prepare it as you wish, fry it or stew it either way is deliciously fine.
1 tablespoon plain flour
1.5kg beef brisket, cut into 1 inch cubes
2 tablespoons olive oil
2 large brown onions, coarsely chopped
5 garlic cloves, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon horseradish cream
2 cups beef stock
1kg baby potatoes, halved
1/2 cup fresh basil leaves
Salt and pepper to taste
Put the flour in a large re-sealable plastic bag and add the salt and pepper. PlaceÂ Â beef inside the bag. Seal it and then shake. Make sure that the beef is coated in flour.
Next heat half of the oil in a large heavy saucepan over medium heat. Fry the beef in batches for 2-3 minutes on each side or until it is browned. Transfer the fried beef to a bowl.
Heat the remaining oil in the same pan. SautÃ© the garlic and onions for 2-3 minutes or until they are fragrant and the onions are soft. Add the beef stock, horseradish cream and mustard. Stir. Put the beef in the saucepan. Increase the heat to high and bring it to a boil.
Reduce the heat to low and let it simmer for 30 minutes to one hour or until the beef is tender. Season it with salt and pepper. Ladle the mustard beef into a serving bowl or individual bowls. Top with basil and serve with rice.
Photo Courtesy Of: Â Â stu_spivack