Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest, American actor Paul Feig, on episode 3 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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Preheat the oven to 180ºC, gas mark 4. Massage the beef in a large bowl with the salt and cornflour. Heat the oil in a large, heavy-based casserole or large saucepan. Add the beef in batches and cook until brown all over. Add the Guinness, demi-glace and 200ml water.
Use a pestle and mortar to crush together the garlic, ginger and cumin seeds. Add to the pan, along with the sugar. Cover with a tight-fitting lid, put in the oven and cook for 1 hour 30 minutes.
Remove the lid and cook uncovered for 1 hour more. Meanwhile, mix together all the ingredients for the pickled onions. Cover and refrigerate.
Once the beef is tender and cooked through, and the sauce reduced and thickened, preheat a griddle over a high heat. Cook the avocado, flesh-side down, for 2 minutes until marked. Assemble the tacos by crushing a little avocado onto each wrap, then top with some beef, pickled onions, coriander and red chilli, with lime wedges on the side to squeeze over.
The rich, tender beef will go perfectly with a glass of Château Maris Les Planels Cru La Livinière, a juicy blend of Syrah and Grenache from Languedoc.
Typical values per serving when made using specific products in recipe
Energy | 3,014kJ/ 717kcals |
|---|---|
Fat | 25g |
Saturated Fat | 5.6g |
Carbohydrates | 62g |
Sugars | 7.7g |
Fibre | 2.5g |
Protein | 54g |
Salt | 1.8g |
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