GINGERED BEEF
Preheat oven Electric 160C/Fan 140C, Gas 3 – or use Slow Cooker approx. 4 hours, until meat is tender, add beans and cook for further hour
Servings: 6 people
Equipment
- chopping board & sharp knife
- scissors
- frying pan
- garlic crusher
- grater
- plastic bag
- jug
- measuring spoons
- tin opener
Ingredients
- 675 g 1½lb braising steak
- 50 g 2oz flour
- Salt & pepper
- 1½ tsp ground ginger
- 3 tbsp oil
- 1 tbsp root ginger
- 3 cloves garlic
- 2 onions
- 300 ml ½pt beef stock
- 1 tin chopped tomatoes
- 2 tbsp vinegar
- 1 tbsp thick honey
- 1 tbsp Worcester sauce
- 1 tin cannellini beans drained
Instructions
- Trim steak into 2.5cm/1inch cubes
- Peel and slice onion
- Peel and crush garlic
- Peel grate ginger
- Place flour, salt, pepper and ginger in plastic bag
- Add meat and toss to cover
- Heat oil and fry meat to seal, do this in batches
- Place meat in casserole
- Fry onions in the remaining oil, add root ginger and garlic
- Gradually add the stock, tomatoes, vinegar, honey and Worcester sauce.
- Season
- Bring to boil and pour over beef
- Cover and cook for 2 hours, or until meat is tender, about 3-4 hours Slow Cooker
- Add beans and cook for further 25-30mins
- Serve with jacket potato, carrots and green beans
- This is more flavourful the next day, in my opinion