This dish is inspired by the wonderful taste and aromas of Christmas – cinnamon, a little ground spice, ginger and delicious cranberries. This is a great dish to make for friends as it takes little time to prepare and you can walk away and leave it for a couple of hours while you get on with other jobs!
Serves: 6
Preparation Time: 20 minutes
Cook Time: 2½ - 3 hrs
INGREDIENTS:
1½ tbsp extra virgin olive oil
2-2½ lbs of chuck steak, trimmed of all fat and cut into chunks
24 shallots, peeled but left whole
4 cloves garlic, minced or finely chopped
1½ inch piece of ginger, peeled and cut into fine slivers
½ tsp saffron
2 tsp cinnamon
2 tsp coriander
1 tbsp ground almonds
3 oz dried cranberries
4 C of natural beef stock
METHOD:
Using a large flameproof and ovenproof casserole dish, heat the olive oil and brown the pieces of chuck steak all over. Remove from the pot, and add the shallots, garlic and ginger, and cook until soft and they have taken on color.
Add the saffron, cinnamon, almonds and coriander and stir frequently for at least 1 minute.
Add the stock and put the meat back into the pot. Cover and simmer for 1 hour, or place in the oven at 180 C/330 F. After 1 hour, remove the lid of the pot and continue to cook for another 1½ - 2 hrs, stirring frequently to prevent burning or sticking. If you are cooking in the oven, leave the lid on.
When the meat is tender and flaking, add the cranberries to heat up and become soft and juicy. Add a little water or stock and continue to cook to your liking! You could add the juice and rind of one orange, to give it a really fruity flavor instead of the stock or water.
Serve with baked fennel or a sweet potato crush. Alternatively, make in advance and freeze, or store in the fridge for a couple of days.