Tales from the kitchen are best told over a hearty meal.
- 3 tablespoons vegetable oil.
- 700g of lean beef cut into square chunks and patted dry.
- 1 medium onion, chopped.
- 3 cups red wine.
- 2 tablespoons of dark brown sugar.
- 2 cups water.
- Seasoning (knorr® cubes, black pepper, salt, dried rosemary, celery stick)
- 6 medium sized Irish potatoes cut in quarters.
- 4 medium sized carrots cut in chunky diagonal slices.
- 1 cup of chopped leeks.
- Heat the vegetable oil in a stock pot.
- Sear the beef by browning all sides in the hot oil and remove to a plate.
- If needed, add a little more oil and fry the onions till translucent.
- Add the wine, sugar, water. Season to taste and put back the meat.
- Bring to the boil, reduce to simmer and cook for 1 hour 30 minutes. If needed, add little water to maintain its level during the course of cooking.
- Increase the heat to medium, add the potatoes and cook until just tender.
- Add the carrot and cook for 5 minutes.
- Add the leeks, cook for 1 minute and turn off the heat. Leave to rest for 5 minutes and then serve hot.
- Serves 6.
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Love is sweet, savoury and everything nice. Love is in the gut.
There are a lot of talks these days about going green. In my understanding, it connotes healthier, more natural and more environmentally friendly options. Sounds good to me and as it applies to my cooking, I think of eating more vegetables and so here is a simple salad recipe you can try out. Bon appetit.
- Wash all ingredients and drain well.
- As seen from the picture, cut all the ingredients in chunky bits i.e. lettuce in big cuts, cucumber in thick slices, tomato in quarters and lemon in wedges.
- Combine by layering and then serve by squeezing lemon juice over portions to serve as dressing.
I’ve discovered that when vegetables are cut in big chunks for salads, you tend to get a better taste of each individual vegetable. Plus it makes the task of making salads much easier : )
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