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Cephalonian Beef Hot Pot with Cinnamon

 


Cephalonian Beef Hot Pot with Cinnamon

Prep Time ~ 25 mins Cooking Time ~ 70 mins
Approx Cost ~ £12 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip ~ Serve with pasta, tossed with a spoonful of mascarpone and grated nutmeg.

Ingredients:

3 tablespoons olive oil

450g / 1lb shallots, peeled

1 red pepper, deseeded and finely sliced

700g / braising steak, cubed

4 whole cloves

½ teaspoon coriander seeds, crushed

½ teaspoon black peppercorns, crushed

1 cinnamon stick

1 tablespoon raisins

600ml beef stock

¼ teaspoon salt

1 small butternut squash, about 250g peeled and diced

1 tablespoon red wine vinegar

 

Method:

  • Heat 2 tablespoons of oil in a large casserole and fry the shallots for 4-5 minutes, stirring until golden, then remove and reserve.
  • Fry the red pepper in the oil left in the casserole for 3-4 minutes until browned, then remove and set aside.
  • Add the remaining oil to the casserole, increase the heat and fry the beef until browned all over
  • Add the spices and fry for 30 seconds, then add the raisins, reserved shallots, stock and salt.
  • Bring to the boil, cover and reduce the heat, then simmer gently for 30 minutes.
  • Add the butternut squash to the casserole and simmer for a further 30 minutes, uncovered until the meat is tender and the liquid is almost absorbed.
  • Add the wine vinegar to the pan, check the seasoning and finish with the reserved red pepper strips.