beef with clementines and ginger winerating:
I actually boiled the clementines for about 20 minutes, then pulverized them, skin and all. We're feeding this to our New Year's Eve dinner guests tonight, so I hope it's nice!
[Later} It was - so nice that I made another batch a few weeks later for the freezer. This time I didn't bother sieving the clementine pulp, and we thought it was nicer. I also added a splosh of good balsamic, which gave it a bit more depth. Lovely.
2 star anise
2 tbsp sunflower oil
1.5kg diced braising steak
18 shallots, peeled
4 tbsp plain flour
450ml Stone’s Original Green Ginger Wine
150ml beef stock
Preheat the oven to 150°C, gas mark 2. Heat 1 tablespoon of the oil in a large ovenproof casserole dish with a lid. Add the beef in 2-3 batches and cook until lightly browned. Transfer to a plate and set aside.
Purée the clementines in a food processor or blender. Press through a sieve over a bowl to extract the juice.
In the same casserole dish, heat the remaining oil, add the shallots and cook for 3-4 minutes until lightly browned. Stir in the flour and cook for 1-2 minutes. Pour in the ginger wine, stirring to loosen any sticky bits from the base of the dish, bring to the boil then add the stock. Return the beef to the dish with any juices and add the clementine juice. Stir in the star anise and season.
Cover the casserole with the lid and place in the oven for 1 hour. Remove the lid and continue cooking for a further hour, stirring occasionally, until the beef is tender. Serve with creamy mashed potato and green beans.