kingleds
Gold Member
So, i am always trying to find new things to eat, and this one I made @ the weekend was AMAZING so I thought I would share.
Serves 4 and is freezable.
Free on extra easy & red (unless you don't use the olive oil as your HEB - but you can replace that with frylight anyway)
You need
12 Allspice Berries (or a teaspoon of ground)
1 tablespoon of the following
Coriander Seeds
Dried Chillis
Black peppercorns
1kg of lean braising beef, cut into chunks.
2 onions
2 garlic cloves
1 green pepper
1 red pepper
2 bay leaves
400mls beef stock
Method
Crush all the dry spirces in a pestle & mortar (or with a rolling pin in my case)
Coat the beef & leave for 2 hours or overnight if you have time.
Spray a pan with frylight (or 4 tablespoons of ex virgin olive oil if you have a HEB spare). Brown the meat in batches- you need to get a good colour on it.
Remove the meat from the pan, and then add the onions & garlic, cook until they start to go golden.
Add the meat back to the pan, add the peppers, bay leaves and stock. Reduce the heat, cover and simmer for 2 hours, removing the lid for the last 1/2 hour so the sauce thinkens up and reduces.
i served it with sweet potato wedges and some carrots.
Serves 4 and is freezable.
Free on extra easy & red (unless you don't use the olive oil as your HEB - but you can replace that with frylight anyway)
You need
12 Allspice Berries (or a teaspoon of ground)
1 tablespoon of the following
Coriander Seeds
Dried Chillis
Black peppercorns
1kg of lean braising beef, cut into chunks.
2 onions
2 garlic cloves
1 green pepper
1 red pepper
2 bay leaves
400mls beef stock
Method
Crush all the dry spirces in a pestle & mortar (or with a rolling pin in my case)
Coat the beef & leave for 2 hours or overnight if you have time.
Spray a pan with frylight (or 4 tablespoons of ex virgin olive oil if you have a HEB spare). Brown the meat in batches- you need to get a good colour on it.
Remove the meat from the pan, and then add the onions & garlic, cook until they start to go golden.
Add the meat back to the pan, add the peppers, bay leaves and stock. Reduce the heat, cover and simmer for 2 hours, removing the lid for the last 1/2 hour so the sauce thinkens up and reduces.
i served it with sweet potato wedges and some carrots.
