Spiced beef in Guinness and orange recipe
Spiced beef in Guinness and orange recipe from eclecticgal |
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Ingredients1kg of stewing beef (cut into cubes and as much fat as possible removed)½-¾ litre (1-1½ pints) Guinness 1 tsp allspice 1 tsp cumin 20 cardamom pods (green shells removed and black seeds retained) 3 or 4 bay leaves 2 sticks of celery (scrubbed and cut into 1cm chunks) 1 medium turnip (peeled and cut into 1cm chunks) 2 medium carrots (peeled and cut into 1cm chunks) 1 large orange 1 tbsp flour salt and pepper 1 tbsp or so of rapeseed oil flat leaved parsley to garnish |
Handy HintThis casserole reheats very well and can be frozen. Serve with mashed potato and a simple green vegetable |
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Method1. Put the cumin and cardamom seeds into a pestle and mortar and grind down a bit.2. Spice the flour with the allspice and pepper. 3. Toss the beef in the spiced flour. 4. In a large ovenproof casserole, brown all the meat in batches, then do the same with the vegetables. 5. Toast the cumin and cardamom lightly before returning all the meat and vegetables to the pan and adding enough Guinness to cover the mixture well (at least a pint), and the bay leaf. If like me your casserole isn’t quite deep enough you can top the mix up with more Guinness during the cooking process! 6. Bring to a gentle simmer on the stove then put a lid on the casserole and put in the oven at 120-140°C for 7 hours (or use a slow cooker). 7. Check periodically to make sure it’s not drying out (add water or Guinness as necessary) and to scrape the meat mixture from the sides of the casserole back down into the pan. 8. About half an hour before you want to serve, grate the zest of the orange into the mixture and stir well. 9. When you are ready to serve squeeze in the juice of the orange, check the seasoning and add salt and pepper as necessary and garnish with parsley. | |||||||||||||||||||
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