salt and freshly ground pepper
450 g (1 lb) braising steak, trimmed and cut into large cubes
15 g (1/2 oz) lard
15 ml (1 tbsp) plain flour
2 large oranges, rind grated and juice squeezed from one orange; the other peeled and sliced
15 ml (l tbsp) tomato ketchup
30 ml (2 tbsp) malt vinegar
15 ml (1 tbsp) clear honey
15 ml (1 tbsp) worcestershire sauce
1.5 ml (1/4 tsp) chilli sauce
425 g (15 oz) can red kidney beans, drained
450 g (1 lb) braising steak, trimmed and cut into large cubes
15 g (1/2 oz) lard
15 ml (1 tbsp) plain flour
2 large oranges, rind grated and juice squeezed from one orange; the other peeled and sliced
15 ml (l tbsp) tomato ketchup
30 ml (2 tbsp) malt vinegar
15 ml (1 tbsp) clear honey
15 ml (1 tbsp) worcestershire sauce
1.5 ml (1/4 tsp) chilli sauce
425 g (15 oz) can red kidney beans, drained
method
1. Rub the seasoning into the meat. Melt the lard in a frying pan and brown the meat on all sides. Remove and set aside. Lightly skim the surface of the pan to remove any excess fat. Blend in the flour. Gradually add the orange juice, ketchup, vinegar, honey, Worcestershire sauce and chilli sauce until smoothly combined. Heat, stirring, until thickened. Remove from the heat.
2. Put the meat into an ovenproof casserole. Sprinkle the orange rind over and cover with the sauce. Bake, covered at 150°C (300°F) mark 2 for about 2 1/2 hours until meat is fork tender. After 2 hours add the beans. Remove the cover, fork through the juices before serving with a garnish of orange slices.
2. Put the meat into an ovenproof casserole. Sprinkle the orange rind over and cover with the sauce. Bake, covered at 150°C (300°F) mark 2 for about 2 1/2 hours until meat is fork tender. After 2 hours add the beans. Remove the cover, fork through the juices before serving with a garnish of orange slices.
serving amount
serves 4
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