2 Tbs Vegetable oil
1 Medium onion, thinly sliced
2 Garlic cloves, crushed
piece 2 1/2 cm (1 in) Fresh root ginger, peeled and finely chopped
1 1/2 kg (3 lb) Boned leg (shin) of beef, cubed
Juice of 1 lemon
Juice of 2 oranges
4 Tbs Soy sauce
300 ml (10 fl oz) 1 1/4 cups Dry red wine
600 ml (1 pint) 2 1/2 cups Water
Salt and pepper to taste
1 Medium onion, thinly sliced
2 Garlic cloves, crushed
piece 2 1/2 cm (1 in) Fresh root ginger, peeled and finely chopped
1 1/2 kg (3 lb) Boned leg (shin) of beef, cubed
Juice of 1 lemon
Juice of 2 oranges
4 Tbs Soy sauce
300 ml (10 fl oz) 1 1/4 cups Dry red wine
600 ml (1 pint) 2 1/2 cups Water
Salt and pepper to taste
method
1. Preheat the oven to cool 150°C (Gas Mark 2, 300°F).
2. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and stir-fry for 1 minute. Add the beef and fry until it is evenly browned. Stir in all the remaining ingredients and bring to the boil. Transfer the casserole to the oven and bake for 4 hours, stirring three or four times during the cooking period.
3. Remove from the oven and serve at once.
2. Heat the oil in a large flameproof casserole. Add the onion, garlic and ginger and stir-fry for 1 minute. Add the beef and fry until it is evenly browned. Stir in all the remaining ingredients and bring to the boil. Transfer the casserole to the oven and bake for 4 hours, stirring three or four times during the cooking period.
3. Remove from the oven and serve at once.
serving amount
serves 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
