![]() Add the beef stock, give everything a gentle stir to incorporate, and very gently simmer for 3 hours with the lid off. Scrape the vegetables and any tray juices directly into the meat mixture.Add the Guinness and simmer while the vegetables are roasting. Once the oil is shimmering, add the beef and brown on all sides. While the vegetables are roasting, add the remaining 2 tablespoons of olive oil to a large heavy-based pot placed over medium heat.Season with salt and pepper and roast for 30-45 minutes or until the shallots are soft and are a beautiful, caramelised colour. Add the shallots, carrots and celery to a roasting tray and drizzle over 4 tablespoons of the olive oil, turning to coat.Preheat the oven to 180C fan-forced (200C conventional). ![]() Tip: You can also throw this into a slow-cooker and cook on low for 8 hours for a great workday workaround.Ĭorrection: The initial braising time has been reduced from 2 hours to 1 hour ![]() One teaspoon of each spice is great, although I recommend a ½ teaspoon of fenugreek, as this can have some bitter undertones. Note: You can purchase panch phoron from Herbie’s or Gewurzhaus, or you can make a quick blend yourself by combining toasted cumin, nigella, fennel, mustard and fenugreek seeds (the spices are toasted but left whole). Serve with rice, naan and a smattering of salted peanuts.Add the sweet potato pieces and cook for another hour with the lid on until the meat is incredibly soft, and the sweet potato is cooked through.Add the coconut milk and gently simmer with the lid off for 1 hour, or until the meat is soft (if the liquid looks like it is reducing too rapidly, place the lid on the pot). Add the ginger and the steak and cook for 5 minutes or until the beef is browned. Cook until the onion and garlic is coated in the spice mixture. Add the garlic and cook for another minute before adding the curry powder and panch phoron. Add the oil and once shimmering, add the onions and cook until soft and fragrant, stirring often, for at least 5 minutes. Place a large heavy-based pot over low heat.
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