Spicy Ginger Beef Braise by Wendy Gudgeon


A hearty, warming, all-in-one dish for colder winter days


Ingredients: (serves 4 to 6) 900g braising beef


4 cloves garlic, sliced 45ml oil


10ml ground ginger 50g pearl barley 600ml beef stock


Method: • •


• •


350g onions, peeled and roughly chopped 200g turnip, peeled and cubed 700g potatoes, peeled and cubed 1 cinnamon stick


30ml Worcestershire sauce salt and freshly ground black pepper Trim the meat and cut into 4cm cubes.


Heat 3 tblspns oil in a large oven-proof casserole and brown the meat in batches. Drain on kitchen paper.


Saute the onions and garlic in the remaining oil until well browned. Add turnips, potatoes, ginger, halved cinnamon stick and pearl barley. Saute for a further 2 minutes.


Stir in stock, Worcestershire sauce and plenty of seasoning. Bring to the boil and add the meat.


• Cover and cook at 170c/Gas 3 for about 2 hours, or in a slow cooker for about 5 to 6 hours on a high setting until the beef is tender.


Wendy Gudgeon Tel: 01786 824 487 74


wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e. the.wire@btinternet.com


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