- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Chives and parsley, to garnish
- 2 tbs olive oil
- 4 pieces oxtail
- 200g chuck steak
- 200g piece speck, cut into 3cm pieces
- 1 large onion, finely chopped
- 2 sticks celery, finely chopped
- 2 carrots, finely chopped
- 4 garlic cloves
- 300g Swiss brown mushrooms, chopped
- 50g tomato paste
- 500ml stout beer
- 500ml beef stock
- 25g dark chocolate, finely chopped
- 100g lambs kidney, trimmed
- 1kg large potatoes
- 50g butter
- 100ml thickened cream
- 1 tbs Dijon mustard
- To make stew, heat oil in a pressure cooker over medium-high heat. Cook oxtail, chuck steak and speck in batches until browned all over. Remove and set aside.
- Turn heat down to medium-low. Add onion, celery, carrots and garlic. Cook until soft. Stir in mushrooms.
- Stir in tomato paste, stout beer, stock and dark chocolate. Add browned oxtail, chuck steak and speck.
- Secure lid and increase heat to medium. Bring to pressure. Cook for about 45 minutes or until meat is almost tender.
- Release pressure and remove lid. Simmer until sauce is thickened and meat is tender. Season.
- Preheat oven to 180C.
- To make mashed potatoes, place potatoes on an oven tray and bake for about 1 hour or until tender.
- When cool enough to handle, halve potatoes and scoop out flesh into a bowl. Mash until smooth. Add butter, cream and mustard. Mash until smooth. Season.
- Heat a lightly oiled frying pan over medium heat. Season kidneys all over. Cook, turning, until browned all over, but still pink in the middle. Stir into stew.
- 10. Serve stew with mashed potato. Garnish with chives and parsley.
If stout beer is too dark for your taste, you could use a lighter ale or even replace with stock or red wine.
This recipe has not been tested.