Tuesday, April 13, 2010

Coriander Beef Casserole

Another part of the Coriander Trilogy!! ....Coriander Beef Casserole for dinner tonight. I won't be buying a big bunch of coriander anytime soon...well not too soon. 

So far I've been cooking pork, chicken and now it's time for beef cooked with coriander. Now I've always found that coriander really brings out a citrus taste to beef, especially if it's been simmering in a pot for over an hour. The flavour just infuses itself onto the beef and even more so when you add just a hint of licorice with a bit of star anise. Top that off with some red wine and you have real comfort food...

Coriander Beef Casserole

450 g beef, sliced thinly into strips
5 tomatoes, chopped roughly
1/2 cup fresh coriander, chopped roughly
2 medium carrots, peeled, chopped roughly
1 medium red onion, chopped roughly
1 star anise
2 cloves garlic, chopped
1 tbsp worcestor sauce
2 tbsp light soy sauce
1/2 tsp cracked black pepper
1 tbsp plain flour
1/2 cup red wine
1 cup beef stock
1/2 cup water
salt to taste

1. In a bowl, add the beef, soy sauce, worcestor sauce, pepper and flour. Combine well and leave for about 30 mins.
2. Heat oil in a saucepan and saute the onions and garlic. Add the beef and cook until browned. Add the tomatoes, star anise, coriander and carrots and stir. Stir in the wine, water and beef stock and bring to the boil. Cover and simmer for 50 mins. You can check the liquid level and add water if necessary.
3. Simmer for a further 15 - 25 mins or until the beef is tender. Remove the lid and cook until the sauce has thicken. Add salt to taste. Garnish with coriander and serve with rice or pasta. You can even try serving it with Polenta too (use the Polenta Crusted Moussaka recipe for the polenta)

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