Guest contributor, fellow foodie & friend WeeRascal, shares his
recipe (and pics!) for Angus beef & coriander casserole…
This is an adaptation of an Elizabeth David recipe I recently stumbled upon. It is quite simple and is quick to prepare, but it is essential that the beef is of the highest quality.
Ingredients & instructions below the links.
- 1kg Aberdeen Angus braising steak (good marbled steak will suffice)
- 2 large onions – finely chopped
- 3 large tomatoes – roughly chopped
- 1 tbsp Tabasco sauce
- 100g Sultanas
- 6 cloves garlic – roughly chopped + 1 whole head of garlic
- 40g fresh coriander (basically a very large handful)
- 1 tbsp black onion seeds
- 2 tbsp cumin
- 2 tbsp fennel seeds
- 1 tbsp nutmeg
- 3 tbsp sweet paprika (La Chinata is best)
- 1 pint or 560ml of good chicken stock
- Pinch Black Pepper
- Pinch Sea salt
- Olive Oil
Sweat the onions in a frying pan with a little olive oil until they are a golden yellow colour, turning frequently. remove from pan and set aside.
In the same pan, toss in the steak meat and as it is browning, add the black onion seeds, cumin, fennel, nutmeg and sweet paprika and stir until the meat is fully coated (allow 10 mins)
Toss in the chopped garlic cloves and stir for a further 2 mins.
Take a large, thick base pot or deep ovenproof glass casserole dish and put in the onions and spiced meat. Toss over the tomatoes, sultanas, coriander Tabasco and mix well. Pour the chicken stock over and mix again. Take your head of garlic and cut random slices into the cloves (there’s no need to remove the skin). Place into the dish.
Cook either in the oven, or hot plate surface for 2 hours on a VERY low temperature (Gas mark 1 for ovens)
Remove and add black pepper and salt. Return to oven/ hot plate for 30 mins.
Like most curry style dishes, I have found that it’s best to make this the day before you intend to eat it. It will keep fresh in your fridge for up to 3 days.
Best served with Basmati rice or boiled new potatoes (and a little butter)