Beef in Bistort Leaves
Beef in Bistort Leaves is a traditional British recipe for a classic casserole of cooked beef and rice with herbs wrapped in young bisort leaves and simmered in stock until done. The full recipe is presented here and I hope you enjoy this classic British version of: Beef in Bistort Leaves.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
4
Rating: 
Tags : Wild FoodHerb RecipesBeef RecipesBritish Recipes
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
40 whole
bisort leaves (about)
10 bisort leaves, finely shredded
4 tbsp onion, finely chopped
150g cooked rice
1 tomato, finely chopped
1/2 tsp fresh
parsley, finely chopped
1/2 tsp fresh thyme, finely chopped
1/2 tsp fresh mint, finely chopped
1 tsp fresh
basil, finely shredded
600ml stock (about)
salt and freshly-ground black pepper, to taste
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.