1.5 kg aitchbone or silverside
¼ cup (60 ml) red wine
1 cup (250 ml) brown vinegar
2 Tbsp (30 ml) olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
¼ tsp (2 ml) ground ginger
a pinch of ground cinnamon
1 tsp (5 ml) grated lemon zest
2 Tbsp (30 ml) fresh lemon juice
4 potatoes, peeled and quartered
2 Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for thickening (optional)
¼ cup (60 ml) red wine
1 cup (250 ml) brown vinegar
2 Tbsp (30 ml) olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and crushed
salt and freshly ground black pepper to taste
¼ tsp (2 ml) ground ginger
a pinch of ground cinnamon
1 tsp (5 ml) grated lemon zest
2 Tbsp (30 ml) fresh lemon juice
4 potatoes, peeled and quartered
2 Tbsp (30 ml) cake flour or 1 Tbsp (15 ml) cornflour for thickening (optional)
- Place the beef in a large, non-metallic dish. Combine the red wine and the vinegar and pour over the beef. Leave to marinate in the refrigerator for 4-6 hours or overnight, turning occasionally. Remove the beef, pat dry and reserve the marinade.
- Heat the oil in a deep, heavy-based saucepan. Add the beef and brown on all sides. Add the onion and garlic and sauté until soft. Add the remaining ingredients, including the reserved marinade but excluding the potatoes and cake flour, and simmer, covered, for about 1 hour.
- Add the potatoes and simmer for a further 30 minutes until soft. If preferred, thicken the sauce with a paste of flour and water. Serve with rice and a green salad.
