On Tuesday I had Fig over for a post-Christmas catch up and a resumption of our stagger through the zombie-infested post-apocalyptic wasteland of The Walking Dead. As I had Monday off I thought I’d take the opportunity to cook something that took a bit longer on the Monday and then re-heat it on Tuesday. Flicking through my books I found this recipe in Dinner by Domini Kemp and thought I’d try it. It’s easy to do and tasty, with a lovely peppery flavour, but it does take a couple of hours.
I served it with the paprika and onion roast potatoes, which I’ve blogged before, and black cabbage.
(I have noticed that a lot of the dishes that I blog are, essentially, a sort of reddy-brown. I must try and do things that are different colours!)
4 tablespoons of olive oil
1kg of braising steak, cut into bite-sized chunks
3 onions, peeled and sliced
4 garlic cloves, peeled and crushed
2 tablespoons of black peppercorns
2 teaspoons of ground black pepper
2 bay leaves
250ml of red wine (when reheating the following day I added about 50ml of extra wine)
400g tin of chopped tomatoes
1 tube of tomato purée
(I also added a handful of chopped fresh cherry tomatoes as well)
In a large saucepan heat the olive oil and brown the beef on all sides.
Season with plenty of salt and then add the onions, garlic and peppercorns and cook, over a medium heat, for a further 5-10 minutes, until the onions have softened.
Add the crushed pepper, red wine, tomatoes, bay leaves and tomato purée, Stir well to combine, then cover with a tight-fitting lid and cook very gently, over a low heat, for 2 hours or so, stirring every 20 minutes to avoid sticking. The sauce should be fairly thick, but you may want to add a little extra water if it looks like drying out too much.