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)
- 75ml olive oil
- 1 large onion, finely sliced
- 100g cooking chorizo, finely diced
- 3 tbsp plain flour, seasoned with salt and pepper
- 2kg British beef shin, cut into large chunks
- 700ml oloroso sherry
- 500ml fresh beef stock
- 2 bay leaves
- Handful fresh thyme sprigs
- 120g dried prunes, halved
- 120g dried apricots, halved
- Handful chopped fresh parsley
- Seeds 1 pomegranate
- Mashed potato or creamy cauliflower purée to serve
- Heat 1 tbsp of the oil in a large casserole with a lid over a low-medium heat and fry the sliced onion for 8 minutes until softened. Add the diced chorizo and cook for a further 6-8 minutes until the chorizo has turned golden. Remove the onion and the chorizo with a slotted spoon and set aside.
- Put the seasoned flour on a large plate. Dust the beef chunks in the flour. Heat the remaining oil in the casserole, then brown the beef in batches until golden all over. Return all the beef and the onion and chorizo to the casserole, add the sherry and bubble over a high heat for a good 10 minutes. Add the stock, bay leaves and thyme, then season.
- Bring to the boil, then reduce the heat and simmer, partly covered with the lid, for 1½ hours. Add the dried fruit and continue to cook, uncovered if the sauce is still very liquid, for a further hour until the meat is falling-apart tender. Add a splash of water if it starts to look a little dry. If you prefer, you can cook the casserole at this stage, uncovered, in an oven heated to 150°C/130°C fan/gas 2 for 3 hours.
- Serve, garnished with the parsley and pomegranate seeds, with mash or a creamy cauliflower purée.
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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