Braised Beef with Pickled Fruits

Braised Beef with Pickled Fruits

 The most common cuts of beef sold as braising  steak include chuck, skirt, leg and flank – all hardworking muscles that are tough and need long, slow cooking, to become the braised beef. In return these fairly inexpensive cuts will reward you with a rich, unctuous dish that’s full of deep flavor. Look for a good marbling of fat through the meat, as well as some layers of fat or connective tissue – these will break down during cooking and add flavor. Stewing beef is often sold ready-diced into fairly small pieces which will break down almost completely during cooking. If you want larger chunks in your dish, or if you know what cut you want, ask your butcher to cut the beef to order. But the following recipe all you  need  is the entire shoulder of 1 kg and you should wait three days to marinate it, but three days of waiting is rewarded: Braised Beef with Pickled Fruits

Marinade

  • 150g carrots
  • 3 medium onions
  • 1/4 celeriac
  • 1 small parsley root
  • 1 garlic clove
  • 3 cloves
  • 1 bay leaf
  • 10 peppercorns
  • Coarse salt
  • 1 Tbs raw cane sugar
  • 1l full-bodied red wine

 

Pickled fruits

  • 2 oranges
  • 6 cloves
  • 1 cinnamon stick
  • 200 g mixed, dried fruit
  • 500ml black tea

 

Preparation

  • Coarse salt
  • Black pepper
  • 1 Tbs groundnut oil
  • 1 Tbs tomato paste
  • Pinch raw cane sugar

Method of cooking

Place the meat in a bowl. Add all the marinade ingredients and pour over the red wine. Leave in the refrigerator for at least three days, if you want that the braised beef become the way it is supposed to.

The day before cooking the dish, pickle the fruit. Cut the oranges into pieces and place in a bowl with the spices and the dried fruit. Pour over the tea and chill. Remove the meat from the marinade and season with salt and pepper. Heat some oil in a heatproof casserole dish, add the meat and brown on all the sides. Remove and set aside.

Remove the vegetables from the marinade and drain. Place in the casserole with the tomato paste and pan fry. Pour in the marinade and add meat. Cover and place in the medium oven 200°C and cook until tender, turning the meat frequently. Remove the meat and keep warm. Purée the vegetables and liquid, season to taste with salt, pepper and sugar. Chop the meat and pour the sauce over the meat. Heat pickled fruit, together with its marinade, remove the fruit with a slotted spoon and arrange around the meat. Best served with homemade noddles.

Have a look at the illustration for each step in cooking “Braised Beef with Pickled Fruits”

braised beef_red wine and spices

Stewing steak needs the right spices and a good helping of red wine.

braised beef_left to marinate for 3 days

The meat is placed in a dish with all the ingredients and is left to marinate for 3 days.

 

 

 

 

 

 

 

 

braised beef_brown the meat in hot oil

The meat is removed from the marinade and browned on all sides in hot oil.

braised beef_ the marinade strained in another bowl

The marinade is trained into another bowl and the vegetables are saved.

 

 

 

 

 

 

 

braised beef_vegetables pan fried

The vegetables are pan fried in a skillet and mixed with tomato paste.

Braised beef_final touch

The meat is added to the vegetables, followed by the marinade, the casserole is covered and placed in the oven.

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