Beef and black bean casserole
Ingredients: 900g (2lbs) shin of beef 25g (1oz) plain flour 1/2 tsp five-spice powder 1/2 tsp black pepper 1/2 tsp salt 3 tbsp vegetable oil 1 onion 225g (8oz) black beans 225g (8oz) carrots 4 tbsps dry sherry small bunch of fresh coriander 15 fl oz (450m
900g (2lbs) shin of beef
25g (1oz) plain flour
1/2 tsp five-spice powder
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1/2 tsp black pepper
1/2 tsp salt
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3 tbsp vegetable oil
225g (8oz) black beans
225g (8oz) carrots
4 tbsps dry sherry
small bunch of fresh coriander
15 fl oz (450ml) stock or water
THIS is a delicious casserole with an unusual flavour due to the five-spice powder. This should be available with curry-type spices at the supermarket, as well as the black beans, which are rather like kidney beans and require some pre-soaking. Enough for four.
First pre-soak the beans. Boil them in water for 10 minutes, then leave to stand for two hours. Cut the meat into largish chunks and toss with the flour and spices.
Heat the oil in a large casserole and fry the meat in batches until brown all over, then remove from the dish and add the chopped onion, fry for a couple of minutes. Put the beef chunks back in the casserole and add the pre-soaked, drained beans. Cover with stock or water, stir well, bring to the boil, then reduce the heat, cover and simmer slowly for two hours.
Top up with more stock or water if it seems to be drying out. Peel and slice the carrots and add to the casserole with half the coriander, roughly chopped. Cook for a further half-hour or until the meat is really tender. Add the rest of the coriander just before serving.