José Pizarro’s oloroso braised beef with dried fruit and pomegranate
- November 2016
- Serves 6-8
- Hands-on time 1 hour, simmering time 2½ hours
This recipe brings together two of José Pizarro’s favourite ingredients – beef and sherry – slow-cooked all the way to perfection.
- 27.6g (9.3g saturated)
- 20.9g (15.6g sugars)
Keep an eye on the base of the casserole, stirring it frequently to prevent the stew catching and burning.
Keep the stew, ungarnished, in a sealed container for up to 24 hours in the fridge or up to 2 months in the freezer. Add a splash of water, then reheat on the hob (defrost first, if frozen).
The sweet elements here call for a juicy, ripe red, either Spanish tempranillo or a soft Aussie shiraz-cabernet blend.
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