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