Spiced Beef with Almond Prunes (Recipe)
We found this neat recipe for Spiced Beef from a book called (appropriately enough) "Entertaining" by Roz Denny. The book has a collection of seasonal menus, and this one is the main course from the Winter Menu (and it definitely feels like winter here in Savannah, Georgia today). Take some comfort from the cold by marinating some beef and giving this recipe a shot, with a recipe for the accompanying Creamed Sprouts:
"SPICED BEEF WITH ALMOND PRUNES
Serves 6
Preparation time: 25 minutes, plus marinating
Cooking time: 2 hours 15 minutes
Freezing: Recommended
6 slices braising beef, each weighing 1/3 lb and about 3/4 inch thick
2 onions, sliced
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1.25 cups red wine
3 tablespoons brand (optional)
2 tablespoons olive oil
1 cup diced bacon
2 tablespoons whole wheat flour
2 cups strong beef stock
large bouquet garni of bayleaf, parsley and thyme
3 thin strips orange rind
12 large pitted prunes
12 whole almonds
salt and pepper to taste
For the fleurons:
1/2 x 8oz package puff pastry
beaten egg to glaze
1. Place the beef, onions, carrots, garlic and spices in a large dish, pour over the wine and brandy, if using, and leave to marinate overnight.
2. Drain, reserving the marinade.
3. Heat the oil in a pan, add the beef and fry quickly on both sides to brown. Remove and set aside.
4. Add the marinated vegetables and the bacon to the pan and saute for about 5 minutes.
5. Add the flour and cook, stirring, for 2 minutes. Add the reserved marinade and the stock, bring to the boil and cook for 2 minutes.
6. Transfer to a casserole and add the meat, herbs, orange rind, and salt and pepper. Cover and cook in a 325 degrees F oven for about 2 hours or until tender.
7. Stuff the prunes with the almonds and add to the casserole for the last 20 minutes of cooking.
8. To make the fleurons, roll out the pastry thinly. Using a fluted 2 inch cutter, stamp out half moon shapes. Brush with beaten egg. Increase the oven temperature to 400 degrees F and bake for 10-15 minutes, until golden. Scatter on top of the casserole.
9. Serve with baked potatoes, Creamed Sprouts, and crisply cooked seasonal vegetables."
Here is the recipe for Creamed Sprouts:
"CREAMED SPROUTS
Serves 6
Preparation time: 10 minutes
Cooking time: About 10 minutes
Freezing: Not recommended
2 lb Brussels sprouts
1/2 cup curd cheese or farmer's cheese
salt, pepper and grated nutmeg to taste
2 tablespoons slivered almonds, toasted, to serve
1. Boil the sprouts in salted water for about 10 minutes, until just tender. Drain, reserving a little water.
2. Place half of the sprouts and cheese in a food processor or blender and work until smooth. Transfer to a warmed serving dish. Repeat with remaining sprouts and cheese.
3. Add a little of the reserved cooking liquid if the puree is too dry. Season with salt, pepper and nutmeg.
4. Sprinkle with the almonds to serve."
(from the book "Entertaining" by Roz Denny)
Serves 6
Preparation time: 25 minutes, plus marinating
Cooking time: 2 hours 15 minutes
Freezing: Recommended
6 slices braising beef, each weighing 1/3 lb and about 3/4 inch thick
2 onions, sliced
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1.25 cups red wine
3 tablespoons brand (optional)
2 tablespoons olive oil
1 cup diced bacon
2 tablespoons whole wheat flour
2 cups strong beef stock
large bouquet garni of bayleaf, parsley and thyme
3 thin strips orange rind
12 large pitted prunes
12 whole almonds
salt and pepper to taste
For the fleurons:
1/2 x 8oz package puff pastry
beaten egg to glaze
1. Place the beef, onions, carrots, garlic and spices in a large dish, pour over the wine and brandy, if using, and leave to marinate overnight.
2. Drain, reserving the marinade.
3. Heat the oil in a pan, add the beef and fry quickly on both sides to brown. Remove and set aside.
4. Add the marinated vegetables and the bacon to the pan and saute for about 5 minutes.
5. Add the flour and cook, stirring, for 2 minutes. Add the reserved marinade and the stock, bring to the boil and cook for 2 minutes.
6. Transfer to a casserole and add the meat, herbs, orange rind, and salt and pepper. Cover and cook in a 325 degrees F oven for about 2 hours or until tender.
7. Stuff the prunes with the almonds and add to the casserole for the last 20 minutes of cooking.
8. To make the fleurons, roll out the pastry thinly. Using a fluted 2 inch cutter, stamp out half moon shapes. Brush with beaten egg. Increase the oven temperature to 400 degrees F and bake for 10-15 minutes, until golden. Scatter on top of the casserole.
9. Serve with baked potatoes, Creamed Sprouts, and crisply cooked seasonal vegetables."
Here is the recipe for Creamed Sprouts:
"CREAMED SPROUTS
Serves 6
Preparation time: 10 minutes
Cooking time: About 10 minutes
Freezing: Not recommended
2 lb Brussels sprouts
1/2 cup curd cheese or farmer's cheese
salt, pepper and grated nutmeg to taste
2 tablespoons slivered almonds, toasted, to serve
1. Boil the sprouts in salted water for about 10 minutes, until just tender. Drain, reserving a little water.
2. Place half of the sprouts and cheese in a food processor or blender and work until smooth. Transfer to a warmed serving dish. Repeat with remaining sprouts and cheese.
3. Add a little of the reserved cooking liquid if the puree is too dry. Season with salt, pepper and nutmeg.
4. Sprinkle with the almonds to serve."
(from the book "Entertaining" by Roz Denny)