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Beef or Kid Cooked in a Corsican Style
A delicious way of cooking the cheaper cuts of beef or cubes of kid. The recipe is particularly-suitable for a 'slow cooker' (so you can prepare the dish before you go to work, and it's nearly ready when you return) – so cooking times are also given for this method. It's also tasty enough for a dinner party!
If you have the time the finished dish will benefit if you have time to marinate the beef in the red wine before cooking – see stage 1.
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2/3 tablespoons (30ml) Olive Oil
2 lbs/1 kilo Stewing Beef (shin is best if you can find it) – the fat removed, then cut into 2 in/5cm cubes or pieces of Kid meat
1 medium Onion, peeled and chopped roughly
1 medium Carrot, peeled and chopped
1 single stick of Celery, chopped
4 medium cloves of Garlic, peeled and chopped
2 rounded teaspoons (10ml) Herbes de Provence – see www.gourmetherbs.co.uk for an excellent version (which correctly includes both lavender & green anise)
2 Green Peppers, halved, then de-cored & seeded and cut into pieces of about 1½ ins/4 cms.
½ a bottle (350ml) heavy Red Wine
1 x 400g tin of Chopped Tomatoes or a 390ml sachet of Passata – use one with a little added chili if you prefer a little extra zest
8 dried Juniper Berries – crushed under the blade of a knife
Salt & freshly-ground Black Pepper
2 teaspoons Cornflour (optional)
Equipment needed: a heavy frying pan; either an oven-proof casserole with a close-fitting lid or a Slow Cooker
1. If you have the time marinate the cubes of beef in the red wine overnight in the fridge. Even a couple of hours at room temperature will have both a tenderising and flavour-enhancing effect. If not – proceed to stage two.
2. If using a normal oven – heat this this 160ºC/325ºF (Gas 3).
3. Heat 2 tablespoons of olive oil in a wide & heavy frying pan over a medium heat. When this is hot, seal the meat, in batches if necessary, until it's colour turns from re to a 'caramelised' brown.
4. Remove meat pieces as they are sealed in this way to your chosen cooking vessel – a casserole or slow-cooking pot – leave as much oil behind as possible.
5. Lower the heat, adding a little more oil if necessary, then add th onions, carrot, celery and garlic and sweat over this low heat until the vegetables soften without browning.
6. Add the herbs, plus the pieces of pepper, if using a casserole. Hold them back for the final stage of cooking if using a slow cooker.
7. Fry gently, turning for a further 2-3 minutes then add to the fried meat.
8. Add the tomatoes, crushed juniper berries, a little salt & pepper and the red wine – stir well in.
9. Put a lid on the cooking vessel and either cook in the oven for 3 hours or in a slow cooker on high for 8 hours (longer on slow) – or until the meat is tender.
10. If using a slow cooker, add the green pepper pieces for the last 2 hours.
11. If you like a slighter thicker sauce, dissolve the cornflour in a little water and mix this in to the dish – cook for a short further period until the sauce thickens.
12. Check the seasoning – possibly adding a little more salt & pepper.
Serve with Mashed Potatoes, Tagliatelle or Rice on the side – perhaps with a Salad.