Saturday, March 01, 2008

Beef - beef and orange

This delicious beef dish is best made when blood oranges are in season. But it is not necessary. It is a very special beef stew – ideal for a cold winter’s evening when served either with mashed potato or baked potatoes.


You will need:
Stewing beef, like shin
Red wine
Stock cube
Pepper and salt
Gravy browning (optional)

In an iron casserole put oil, chopped onions and chopped garlic. Just brown them.
Now add cubes of shin of beef and brown them. Sprinkle some flour over it all and stir.
As this has been going on, take six medium-size oranges (possibly blood oranges) and, using a sharp knife with a thin blade, pare the zest off three of them. Chop this rind into very small pieces. Squeeze all the oranges and place the juice and the chopped skin in a bowl. To this bowl add red wine measuring half the volume of its orange juice contents.
Add this liquid to the casserole. Add pepper and salt, a crumbled stock cube, and a little gravy browning should you want the final result to look more appetising.
Cook the stew on a very low heat for about an hour and a half – or even more. Test the meat to see if it has become tender, and add a little water as it is cooking if you think the sauce is too thick or beginning to catch.
Serve with mashed or baked potato.