Beef Casserole With Cinnamon Red Wine And Bay Recipes

Steps:

• Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
• Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
• Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
• In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade.
• Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato.
• Alternatively, cool, refrigerate for up to 2 days and reheat.

Steps:

• Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
• Preheat oven to 150 C or Gas 2.
• Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
• Dry the meat on paper towels.
• Fry pancetta in a casserole over a medium heat until it starts to colour.
• Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
• In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
• Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
• Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
• Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.

Steps:

• Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat. Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned. (The meat can also be browned in the oven; see page 412.) As the meat browns, remove each piece with a slotted spoon and set aside.
• Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat. Remove and add to the meat. Add the pearl onions and brown them quickly; remove them and set aside separately.
• Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds. Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper. Cover tightly and adjust the heat so the mixture simmers gently. Cook for about an hour, or until the meat is fairly tender.
• Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more. (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)