Beef Damson Pots Print E-mail
Image This wonderfully warming concoction features succulent meat and the luscious flavours of damsons, red wine and star anise.




Cooking time: A little under 2 hours

450g (1lb) lean beef braising steak, cubed
1 tbsp seasoned flour
2 tbsp oil
1 stick of celery, cut in chunks
1 onion, peeled and chopped
2 cloves of garlic, finely chopped
2 parsnips, peeled and cut in long wedges
2 star anise
10 green peppercorns (optional)
600ml (1pt) damson wine or red wine
2 tbsp damson jam
12-15 fresh damsons, stoned or 8 red plums, stoned and halved

Pre-heat the oven to180°C/350°F/Gas Mark 4.

Toss the braising steak in the flour. Heat the oil in a large frying pan, add the meat and brown. Add the celery, onion, garlic and parsnips and cook for 1-2 minutes. Add the star anise and green peppercorns (if using).

Mix together the damson or red wine and the damson jam and pour over the vegetables; then season with salt and ground black pepper and bring to the boil.

Transfer to an ovenproof casserole and cook for 11⁄2 hours, until the meat is tender. About 30 minutes before the end of the cooking time, stir in the fresh damsons or plums. Remove the star anise before serving.

Serve in deep bowls, with wedges of rustic brown bread to mop up the lovely juices, accompanied by a dish of seasonal vegetables.

Serves 4-6
 
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