Serves 6
Slow-braised until melt-in-the-mouth tender, this dish takes our premium British braising beef and transforms it with warming spices, a rich, sticky glaze and a touch of Madeira.
Ingredients
2 tbsp vegetable oil
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
1 celery stick, roughly chopped
2 garlic cloves
Small bunch of thyme
5 coriander seeds
2 cloves
50ml sherry vinegar
60ml soy sauce
200ml Madeira
3 tbsp clear honey
1 tbsp tomato purée
800ml chicken stock
King Edward Potatoes. Tender stem broccoli.
Method
Heat the oven to 160°C/140°C fan/gas 3. Heat the oil in a large ovenproof casserole or sauté pan, and take a good 10 minutes to brown the meat well on all sides.
Scatter in the vegetables, thyme, coriander seeds and cloves, and continue cooking over a high heat for 10 minutes until browned.
Pour over the sherry vinegar, soy sauce and Madeira, and drizzle in the honey. Stir everything together and reduce over a high heat until sticky and syrupy, with the meat well coated. Stir in the tomato purée.
Pour over the stock and bring to a simmer. Taste and season lightly with salt if needed. Cover and place in the oven for 2½–3 hours, stirring once or twice, until the meat is really tender.
For the last 30 minutes, chop the potatoes and add them to salted water; bring to the boil, then mash with plenty of butter, and a splash of milk.
Cook the tender stem broccoli in pan with salted water until tender.
Spoon mash onto each plate, serve with the beef stew, and add the tenderstem broccoli. Finish with a spoonful of the sauce.
A rich, elegant dish that turns a Sunday into something special.
