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Ingredients
Method
- 2 tbsp olive
- 8 braising steaks (about 1 kg of beef)
- 2 onions, finely chopped
- 4 garlic cloves, sliced
- 25g ginger, cut into slivers
- Pinch of saffron
- 2 cinnamon sticks, snapped
- 1 tsp ground coriander
- 1 tbsp harissa
- 2 tbsp ground almond
- 1.2 litres beef stock
- 2 bay leaves
- 85g dried cranberries
- Heat the oil in a large casserole dish. Add the steaks, four at a time, and brown on both sides, before transferring to a plate. Toss in the onions, garlic, and ginger, plus the meat juices from the plate, and cook for about 15 minutes until golden and soft. Add the saffron, cinnamon sticks, harissa, ground almonds, and coriander, and stir and cook for a minute.
- Tip in the stock, and return the meat to the casserole. Add the bay leaves, cover, and cook for an hour and a half. 10 minutes before the end of the cooking time, stir in the cranberries, and add a little water if you need more gravy. Remove the cinnamon sticks and bay leaves, and serve with mash.
2 hours 30 mins
6-8 serving
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