Cephalonian Beef Hot Pot with Cinnamon
Cephalonian Beef Hot Pot with Cinnamon
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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.