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What you'll need and how to make this dish
450g stewing steak
1-2 tablespoons dried mixed herbs
250ml gutsy red wine - perversely I used DO Valencia
a Spanish wine
1 tablespoon brandy
seasoned with salt and pepper
200g belly pork
skin removed and reserved
and meat cut into smallish pieces
1 tablespoon olive oil
120g pickled silverskin onions
well drained (you can use fresh
but not available where I live)
1 bulb garlic
100g streaky bacon
100g small button mushrooms
wiped and left whole
Flat leaved parsley
Place the marinade ingredients in a bowl and leave overnight in the fridge
Remove the beef and marinade from the fridge and allow to come to room temperature.
Drain off the marinade into a separate bowl and reserve.
Dry the meat with kitchen paper and place in a further bowl.
Lightly dredge with the seasoned flour (a flour dredger would be useful for this) and toss the beef in the flour.
Cook the belly pork (minus the skin) in a non-stick casserole or deep frying pan until it starts to produce its own dripping.
Remove the pork pieces and reserve.
Add the olive oil
bring to a high-ish heat and add the beef.
When the beef has browned on all sides
remove and reserve with the belly pork.
Add the onions
bacon and mushrooms and cook until they start to colour.
Add the reserved marinade
and boil until the smell of alcohol has disappeared.
Add the reserved pork
beef and pork skin.
Bring to the boil
then simmer on a low heat
for 2-3 hours.
About 15-20 minutes before the end
remove the lid and cook on a higher heat until the sauce has thickened.
garnished with the chopped parsley.