Preparation:
- Heat the olive oil in a large heavy based pan and brown the meat in batches.
- Add the shallots, cooking gently to turn them golden and caramelised.
- Add the garlic, vinegar, spices and tomatoes. Season well.
- Stir in a 200ml glass of water. Cover tightly and simmer for 1½ -2 hours or until the meat is tender and the sauce richly thickened.
Ingredients:
(Serves 6-8)
100ml olive oil
1½ kg lean beef, cubed
1½ kg shallots, peeled
4 cloves garlic, chopped
5 tbsp red wine vinegar
3 cinnamon sticks
2 bay leaves
1 tsp whole cloves
1½ tsp aniseed or fennel seeds
2 whole star anise
3 x 400g cans chopped tomatoes
Salt & pepper
