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Jamanda

Spiced Braised Beef with Celeriac & Pickled Walnut



Ingredients


  • 675g/1½lb lean stewing or braising beef, cut into 5cm/2inch cubes

  • 5-10ml/1-2tsp ground coriander

  • 5-10ml/1-2tsp ground cumin

  • Salt and freshly milled black pepper

  • 30ml/2tbsp sunflower oil

  • 1 large onion, peeled and sliced

  • 250ml/9floz full bodied red wine

  • 6 pickled walnuts, cut in half

  • Grated zest of 1 orange

  • 3 fresh bay leaves

  • 1 sachet bouquet garni

  • 500ml/18floz. good, hot beef stock

  • 15-30ml/1-2tbsp honey

  • 175g/6oz baby carrots, scrapped

  • 1 small celeriac, peeled and roughly chopped

  • 30ml/2tbsp freshly chopped chives, to garnish




Recipe


  1. Place the beef in a large bowl and add the ground spices and seasoning. Mix well, cover and leave to marinate in the refrigerator for 2 hours or overnight.

  2. Heat the oil in a large non-stick pan and fry the meat in batches and transfer to a large ovenproof casserole dish. In the same frying pan cook the onions for 1-2 minutes until golden and add to the dish with the beef.

  3. Add the remaining ingredients except the carrot and celeriac. Bring to the boil, reduce the heat, cover and simmer for 1½-2 hours.

  4. 25-30 minutes before the end of cooking add the carrots and celeriac and continue to cook until the meat is tender.

  5. Garnish with chives and serve with plain couscous or rice.




Comments

Preparation time: Approximately 20 minutes plus marinating time
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