Tamarind beef casse­role

RTÉ Guide - - Interiors -

“There is a great citrus flavour with a lit­tle sweet­ness in this recipe and is very com­fort­ing on cooler evenings!”

SERVES 4 IN­GRE­DI­ENTS

900g beef, diced into 2cm pieces

2 tb­sps ar­row­root, to dust 5 shal­lots, peeled and halved 2cm fresh gin­ger, sliced 2 gar­lic cloves, sliced

1 red chilli, sliced

400ml beef stock

2 tb­sps tamari sauce

1 tbsp brown sugar

1 tbsp tamarind paste 60g mangetout, finely sliced A gen­er­ous hand­ful of spinach leaves Hand­ful co­rian­der leaves, to gar­nish

METHOD

1

Dust the beef with ar­row­root, salt and some ground black pep­per.

2

Heat a large saucepan with a lit­tle oil and fry the beef in batches to brown and then set aside on a clean plate. 3

Add the shal­lots to the pan and sauté for about 3 to 4 min­utes. Add the gin­ger, gar­lic and red chilli. Sea­son with salt and freshly ground black pep­per. Re­turn the meat to the saucepan and pour over the stock.

4Stir in the tamari sauce, brown sugar and tamarind paste. Cover with

a lid and leave to sim­mer on a low heat for about 1 hour, stir­ring from time to time.

5

Check that the beef is ten­der and check the sea­son­ing – you may need to add salt and freshly ground black pep­per. Add the mangetout and leave to sim­mer for about 5 min­utes be­fore stir­ring through the spinach leaves and leave to wilt. Sprin­kle the co­rian­der leaves on top and serve with a mus­tard mash.

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