Beef in Bisort Leaves RecipeOrigin: Britain Period: Traditional |
|
This is an excellent way of using-up left-over roast beef by mixing with rice and steaming wrapped in bisort leaves. Ingredients:
350g cooked beef, minced 
Beef in Bisort Leaves Preparation:Method:Combine the shredded bisort leaves in a bowl with the beef, rice, tomato and herbs. Add a little butter to a pan and fry until golden then stir into the meat mix. Season to taste with salt and black pepper and if the mixture is a little dry season with a little stock. In the meantime steam the bisort leaves for about 2 minutes, or until tender. Remove the leaves and when cool enough to handle de-stalk then place 1 tbsp of the resultant mixture near the top end of each of the reserved lettuce leaves. Roll the leaf over the filling then tuck in the sides and continue rolling the leaf until you have a neat parcel. Secure with a little cotton thread and set aside. Melt butter and bacon fat in a frying pan and use to brown the bisort parcels all over. Arrange in a layer in the base of an oven-proof dish then add just enough well-flavoured stock to cover. Place a sheet of aluminium foil over the top of the dish, cover with a lid, and transfer to an oven pre-heated to 150°C. Allow to cook slowly for 2 hours then serve hot, accompanied by rice, pasta or sliced potatoes. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Beef in Bisort Leaves to your online bookmark site: 
|
|
More British recipes... More European recipes... More Rice recipes... More recipes for Stews... More recipes for Meat... More recipes using Wild Foods... More recipes for Beef... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with beef and rice as primary ingredients: Crockpot Beef Stroganoff Meat Pasties Calabrese Mushroom Chili Rice with Kombu Beef Loaf with Horseradish Sauce Brown Rice and Sesame-fried Vegetables Liquorice Rice Scotch Broth Soup Saffron and Fig Risotto Rwandan Beef Stew Corn Creole Koenigsberger Klops Stovies II Yellow Rice with Raisins Dolmadakia Suffolk Cured Pressed Tongue Holstein Sauerbraten Holy Basil Beef Hassoo Kitfo Düsseldorfer Gulaschsuppe Cephalonian Meat Pie Arroz Integral com Mantiega de Amendoim e Bananas Latvian Sorrel Soup Tatws Popty Eidion Biram Ruzz Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
