Simple Spiced Beef
Over a year ago
3,523 views
Ingredients
- 450g stewing or braising steak
- 2 Onions. chopped
- 1 tblsp Oil/dripping
- 1 tblps Tomato pickle
- 150 ml Beef stock
- salt & freshly ground pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This is so simple and delicious, try it....
Method
-
1
Cube the beef, dust it with plenty of pepper and sear it in the oil or dripping over a high heat. Cook a few pieces at atime to get them really crusty and brown all over. Remove with a slotted spoon. Add a little more oil or dripping to the pan and brown the onions. Return the meat to the pan, stir in the beef stock and tomato pickle and some salt. Cover tightly and simmer very gently on top of the stove or in an oven heated to 150 C Gas Mark 3 for 3 hours or until the beef is tender
Chef's Tips
You can use any left over chutney or pickle you happen to have. Easily doubled to feed more.
Comments (0)