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Ingredients
2 tbsp sunflower oil
400g essential Waitrose British beef diced braising steak
550g Cooks’ Ingredients casserole vegetables
4 garlic cloves, thinly sliced
2 red chillies, halved lengthways
1 tbsp grated fresh ginger
100g Cooks’ Ingredients Tamarind Paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves, to serve
cooked rice, to serve
Method
Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flame and ovenproof casserole dish. Cook the steak for 5 minutes until nicely browned then, with a slotted spoon, transfer to a plate. Add the vegetables to the hot pan and cook for 5 minutes then add the garlic, chilli and ginger, and cook for a further 1 minute.
Return the meat to the pan with any resting juices and stir in the tamarind paste, soy sauce, sugar and stock. Bring to a simmer, cover then transfer to the oven and cook for 1½ hours.
Stir in the mushrooms and return to the oven for a further 20 minutes until the beef and vegetables are very tender. Serve with the rice and a sprinkling of coriander leaves.
Cook’s tip
For a lightly spiced flavour, add a couple of star anise or a teaspoon of Chinese five spice in with the stock.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,334kJ/ 555kcals
Fat
19.1g
Saturated Fat
5.8g
Carbohydrates
66.7g
Sugars
21.1g
Fibre
7.8g
Protein
29g
Salt
3.6g
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