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lean beef onions ground allspice cloves garlic bay leaves oregano red wine rashers lean bacon olive oil boiling onions flour tomatoes honey cinnamon meat stock water salt olives
Viewed: 42 - Published at: 6 years agoIngredients
- 3 lb. lean beef, cut into 2-inch pieces
- 2 lg. onions, sliced
- 1-1/2 tbsp. ground allspice
- 2 lg. cloves garlic, chopped
- 8 bay leaves
- 2 tbsp. dried oregano
- 2-1/4 cup dry red wine
- 2 rashers lean bacon, finely diced
- 4 fl. oz. olive oil
- 1-1/2 lb. sm. boiling onions, peeled
- 1-1/2 oz. plain flour (plus extra for dredging)
- 2 lb. ripe tomatoes, diced and juices reserved
- 1 tsp. honey
- 1 stick cinnamon
- 4 fl. oz. meat stock
- water
- Salt and pepper, to taste
- 2-1/2 oz. olives, pitted and chopped (optional)
Method
- Combine meat, onions, allspice, garlic, 4 bay leaves, 1 tbsp.
- oregano, and red wine in a large bowl.
- Cover and set aside in a cool place for 2-4 hours.
- You can put it in the fridge overnight if you want too.
- Heat the oven to 140C/275F/Gas1.
- Saute the bacon in its own fat in a large frying pan for 2-3 minutes and transfer to a large casserole dish.
- Add half the olive oil to the frying pan and saute the boiling onions until lightly browned on all sides, about 10 minutes.
- Drain and set aside.
- Remove the meat from the marinade, reserving the marinade, and pat dry with kitchen paper.
- Lightly dredge with flour, shake off the excess.
- Add 3 tbs of the remaining olive oil in the frying pan and saute half the meat until lightly browned on all sides.
- Transfer to the casserole dish and repeat with the remaining meat.
- Bring the marinade to a boil in a pan and then simmer until reduced by about one third.
- Strain the marinade through a sieve into the frying pan and discard the solids.
- Bring to the boil stirring well.
- Add the reduces marinade, tomatoes, honey, cinnamon, stock salt and pepper, remaining bay leaves and 1 tbs oregano to the casserole dish.
- Mix everything together well.
- Usually the casserole is sealed with a flour and water dough and then baked for 2-1/2 hours.
- This can be very difficult to remove though, so place some foil over the casserole dish and then put on a tight fitting lid so as little steam escapes as possible.
- After 2-1/2 hours, break the seal/take off the lid and add the onions.
- If there is more than about 12 fl.
- oz.
- sauce, leave the casserole uncovered.
- If less, add a little water or stock.
- Bake for 30 minutes longer.
- Bring a small pan of water to the boil.
- Add the olives, leave to stand for 5 minutes and then drain and rinse and add to the casserole.
- Chop the parsley, capers, garlic and lemon zest together.
- Arrange the meat and onions on a large plate, spoon over the sauce and then sprinkle with the parsley mixture.
