Cube the beef, dust it with plenty of pepper and sear it in the oil or dripping over a high heat. Cook a few pieces at atime to get them really crusty and brown all over. Remove with a slotted spoon. Add a little more oil or dripping to the pan and brown the onions. Return the meat to the pan, stir in the beef stock and tomato pickle and some salt. Cover tightly and simmer very gently on top of the stove or in an oven heated to 150 C Gas Mark 3 for 3 hours or until the beef is tender
Tips
You can use any left over chutney or pickle you happen to have. Easily doubled to feed more.
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