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    Monday, October 13, 2014

    Spring, Autumn - Food for Season Change - Orange Beef Casserole Covers Both

    Daylight saving started here in New Zealand just a couple of weeks ago. Earlier than normal, but arranged around the School Vacation. Give the kids a chance to settle in.
    Of course, it is the real start of the Spring Equinox, in my mind. 
    The days are getting longer, it is warming up and it's the last of the winter type meals
    Of course for those in the Northern hemisphere, it is all reversed.
    This dish will cover both.

    Cross cut blade steak, browned, gently simmered with root vegetables. Loads of flavour infused with the addition of Orange Chili Oil

    Al Brown, makes this delicious Orange Chili Oil.
    I guess someone else will supply it in other countries.
    If not just use a Chili Oil and some grated zest of an orange.

    Make your own Stock
    I never waste the trimmings of the meat and vege
    Just pop them into pot with a couple beef stock cubes and about 500 mls water
    Simmer for about 30 minutes
    Strain and reserve
    Added flavour for your stew
    For 3-4 people
    700 gms Cross Cut Blade steak, fat trimmed off and cut into chunks
    1/2 cup flour seasoned with Sea salt and Black pepper
    3 Tablespoons Orange and Chili Olive Oi, if the oil is too hot for you break it down with Extra Virgin Olive Oil
    Large Knob of butter
    1 large onion, segmented
    2 large carrots, cut into chunks
    1 large parsnip, cut into chunks
    1 green mild chili de-seeded and chopped
    2 cloves garlic peeled and finely chopped
    Sea salt, freshly ground black pepper 
    1 large orange juiced and zested
    Beef Stock enough to cover meat and vege

    Grated Orange Zest and handful chopped Parsley
    Plus a drizzle of the Orange Chili Oil
    I like to flour and brown the meat. More flavour,
    Toss the chopped meat in the seasoned flour, shake and reserve the flour
    Into a medium hot pan,
    Add chili orange oil,
    throw in your meat, do not overcrowd the pan
    You may have to do this in batches
    Brown on all sides
    Remove and place into casserole dish
    Add onions to pan with the knob of butter
    Cook gently till soft
    Add carrots, parsnip, chili and garlic
    Toss around and cook about 4-5 minutes
    Add slosh of white wine to deglaze the pan
    Cook down, till absorbed
    add the remainder of the flour
    Cook out the flour for about 3-4 mins
    Add strained stock, see above, enough to cover the meat and vege
    Bring to the boil, stirring and simmer till it has thickened

    Add to the meat in the casserole
    Meanwhile Preheat the oven to 175C 
    Slowly cook for about 1 1/2 - 2 hours till thickened and meat is tender

    Serve with some chopped parsley and grated orange zest
    Finish off with a drizzle of the Orange Chili Oil
    Delicious on its own, but even better with some mashed potatoes and some greens


    Katie Zeller said...

    Exactly the type of dish I'm (now) ready for. We were discussing measurements the other day (some Brits and I) and they commented on how strange to see American recipes call for a 'stick' of butter..... No stranger than a 'knob' LOL

    Gilli Wrightson said...

    Aha Katie, at least you know how big a stick of butter is. A knob? Up to you. Funny British thing, which we have adopted.

    Couscous & Consciousness said...

    Looks fab, Gilli. The days are warming up for sure, but evenings are still cool enough for one more dish like this :-) Love the sound of that orange chilli oil.

    Gilli Wrightson said...

    Sue I love that oil. I use it a lot