Tamarind Beef with Mushrooms
TAMARIND BEEF & MUSHROOM CASSEROLE
Preparation time: 15 minutes
Cooking time: 2 hours
Total time: 2 hours 15 minutes
A very tasty GUEST RECIPE from Waitrose - perfect Winter dish. I didn't use ready prepared vegetables but chose a selection of turnips, parsnips, carrots, onions and small celeriac, which I diced into bite size chunks.
2 tbsp sunflower oil
400g pack essential Waitrose British Beef Diced Braising Steak
550g pack Cooks’ Ingredients Casserole Vegetables
4 cloves garlic, thinly sliced
2 red chillies, halved lengthways (optional)
1 tbsp grated fresh ginger
100g jar Cooks’ Ingredients Tamarind Paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves and cooked rice, to serve
2 star anise or 1 tsp Chinese Five Spice
AND THIS IS WHAT YOU DO.....
Preheat the oven to 200°C, gas mark 6.
Heat the oil in a large flame and ovenproof casserole dish.
Cook the steak for 5 minutes until nicely browned then, with a slotted spoon, transfer to a plate.
Add the vegetables to the hot pan and cook for 5 minutes then add the garlic, chilli and ginger, and cook for a further 1 minute.
Return the meat to the pan with any resting juices and stir in the tamarind paste, soy sauce, sugar and stock. At this stage, if desired, add the spices and stir into the stock. Bring to a simmer, cover then transfer to the oven and cook for 1½ hours.
Stir in the mushrooms and return to the oven for a further 20 minutes until the beef and vegetables are very tender.
Serve with the rice and a sprinkling of coriander leaves.
Cook’s tip: For a lightly spiced flavour, add a couple of star anise or a teaspoon of Chinese five spice in with the stock.