Spiced Beef Casserole with Plums
1kg (2lb 4oz) Scotch casserole, shoulder or featherblade beef, diced
450g (1lb) large, firm plums, halved
300ml (½pt) dry red wine (or water or red grape juice)
2 tbsp olive oil
2 medium sized onions, sliced
2 tbsp red wine vinegar
2 tsp ground allspice
2 tsp cornflour
150g carton natural yoghurt
Season to taste
Temperature: Preheated oven 180oC / Fan 160oC / Gas Mark 4
- Place the plums in a saucepan with the wine. Cover and poach gently for 10 minutes or until just tender. Drain the plums reserving the liquid. When cool, stone the plums.
- Meanwhile heat the oil in a saucepan and brown the beef in batches, draining and transferring to a lidded casserole. Add the onions to the hot pan and cook until softened; add to the beef. Pour the plum liquid into the hot saucepan and using a wooden spoon, scrape loose any crusty sediment. Stir in the vinegar and allspice; pour over the beef.
- Cover the casserole and cook for 1½ – 2 hours or until the beef is tender. Fifteen minutes before end of cooking blend the cornflour with 2 tbsp water and stir into the casserole. Spoon on the plums, cover and cook for the remaining time.
- Remove from the heat and just before serving gently fold the yoghurt through – taking care not to break the plums.
- Specially Selected shoulder of pork is a great alternative, cubed and cooked as above, maybe with apricots instead of plums. When fresh fruit is out of season use ready-to-eat dried prunes or apricots instead.
Any variety of plums, greengages too can be used in this casserole …simply delicious! Good with mashed potato for mopping up, and fresh seasonal greens.