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Today's Recipe
This beefy casserole makes an ideal winter warmer after a bracing walk.
Spiced beetroot beef casserole flavoured with chillies, ginger and orange | You will need:
• 1kg casserole steak in large pieces
• 450g (1lb) freshly cooked betroot
• 1tbsp dark brown sugar
• 3 garlic cloves
• grated rind and juice of a large orange
• 1 red chilli, de-seeded and finely chopped
• 2.5cm (1in) piece of fresh ginger, grated
• half pint red wine
• 25g (1oz) butter
• 1 large sliced onion
• 2 tbsp olive oil
• 1 tbsp plain flour
• 150g (6oz) soured cream
• salt and black pepper |
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1. Liquidise the beetroot, orange juice, rind, sugar, garlic, chilli and ginger, then add the red wine to the mixture.
2. Melt the olive oil and butter together in a deep frying pan or casserole, and use to seal the edges of the steak in batches. Remove the steak from the pan and set aside. Soften and brown the onions in the pan, stir in the flour, then return the beef to the pan.
3. Heat the liquidised beetroot mixture in a separate pan, then add it to the meat and onions, stirring well. Season, and cook in a covered casserole dish on gas mark 1/275 deg F/140 deg C for approximately two-and-a-half hours, until the beef is tender.
4. Just before serving, whirl the soured cream into the casserole.
Recommended wine: Thandi Pinot Noir 2001, Elgin, South Africa.
“Attractively pale, dull crimson, dark raspberry colour. Oaky, slightly savoury, gamey scent. Rustic, charcoal jam aroma. Very smooth, mellow, light classy style.”
| ‘Choice’ mince morsels
Here’s a great tip (from ‘Choice’ magazine) to ensure that your mince pies are still being talked about well after Christmas is over.
Buy the largest jar of supermarket mincemeat you can find (these days they are all very good). Add some extra ingredients to jazz it up, such as chopped nuts, exotic fruits or a slug of alcohol. |
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Make the mince pies to your tried and tested recipe, but before warming to serve, carefully lift the cap and insert a dollop of cream cheese and a little grated orange zest.
‘Choice’ guarantees these will be the highlight of the festive table well into the New Year. |
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