This is a very moreish little dish that warms you from the inside out.
Like most of my recipes, you can substitute the beef with chicken, lamb, pork or even vegetables, it’s that versatile.
For four portions:
1 1/2 lb of diced beef, wash the blood from the beef and drain well .
1 large onion shredded and root removed
2 crushed cloves of garlic
Table spoon Marsala
Tablespoon cumin powder
Half teaspoon cinnamon .
Tablespoon rapeseed oil
2 hot chillies sliced finely optional
1 carrot sliced thinly
Few bamboo shoots
Optional mangetout and baby corn
2 tablespoons of tomato purée
Small measure sherry
1 pint beef stock
And that’s all you will need to get started
So firstly mix your spices well. I like to sieve mine all together a couple of times at least. Next place them in a thick bottomed pot and gently toast them. You will get a wonderful aroma. Next add your oil, then your beef. Cook evenly and get a nice even brown colour on your beef.
Now add your onion and mix well. Next add your sherry and then your tomatoe purée, mix all well and bring to the boil and simmer. Skim of any foam or other impurities that come to the surface. Carefully simmer for at least 1-1/2 to 2 hours - to be honest the longer the better.
Now just 20 minutes before required, add your carrots and then just before you serve you can add a few mange tout baby corn, just for a great colour and nutritional value of course. It’s great to have with some some udon noodles .
Happy cooking, Chris!
Chef Chris Sandford, who runs the Moat Cafe at the Moat Theatre in Naas, writes the weekly Chef’s Corner column in the Leinster Leader