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10 shallots
30 ml/2 tbsp oil
750 g/1.75 lb braising steak
15 ml/1 tbsp plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups Beef Stock
60 ml/4 tbsp tomato puree (paste)
30 ml/2 tbsp port
A pinch of ground cumin
5 ml/1 tsp ground cinnamon
100 g/4 oz/1 cup Danish Blue cheese, crumbled
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Method :
Cook the shallots in boiling water for 3 minutes, then drain and transfer
to a casserole dish (Dutch oven). Heat the oil and fry (saute) the steak
until browned, then transfer it to the casserole. Add the flour to the pan
and cook for 1 minute, stirring well to scrape up the meat juices. Stir in
the stock, tomato puree, port, cumin and cinnamon, bring to the boil and
pour into the casserole. Cook in a preheated oven at 180°C/350°F/gas mark
4 for 1 hours. Top the casserole with the cheese and leave to stand for 5
minutes before serving. |