Beef Damson Pots
This hearty beef casserole is a comforting dish that is perfect for a cozy family dinner. Tender chunks of braising steak are cooked in a rich and flavorful sauce made with damson wine, creating a deliciously savory and slightly sweet combination. The addition of seasonal damsons or red plums adds a burst of fruity freshness to the dish. Serve this warming casserole with your favorite side dishes for a satisfying meal that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 450g (1lb) lean beef braising steak, cubed
- 1 tbsp seasoned plain flour
- 2 tbsp oil
- 1 stick of celery, chopped
- 1 onion, peeled and chopped
- 2 cloves of garlic, finely chopped
- 2 parsnips, chopped
- 2 carrots, peeled and chopped
- 2 star anise
- 10 peppercorns (optional)
- 600ml (1pt) damson wine or red wine
- 2 tbsp damson jam
- 12-15 fresh (or frozen) damsons, or 8 red plums, stoned and halves
Instructions
- Preheat the oven to 180/ Gas Mark 4
- Toss the braising steak in the flour.
- Heat the oil in a large pan, add the meat and brown.
- Add the celery, onion, garlic, parsnips and carrots and cook for 1-2 minutes.
- Add the star anise and peppercorns (if using).
- Mix together the damson/ red wine and the damson jam.
- Pour over the meat/ veg mix.
- Season with salt and ground black pepper and bring to the boil.
- Transfer to an ovenproof casserole dish and cook for 1 hour, until the meat is tender.
- After the hour, add the damsons (or plums) and cook for a further 30 minutes.
- Remove the star anise before serving.
- Serve with steamed green beans and crispy roast potatoes or rustic brown bread to mop up the juices.
Yield
Serves 4
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