This is a great recipe for a slow cooker (crockpot) but you can cook it in a low oven just as well. I used a Hungarian paprika which is super hot. If you use a mild paprika add some chilli powder (to taste). The mixture of aromatic spices and red wine add a beautiful complexity to the the dish. Serve with rice or mashed potatoes.
Ingredients (serves 2)
500 g stewing steak, cut into large chunks
2 tbsp hot paprika
10 juniper berries
10 black peppercorns
5 cloves
1 tsp sugar
1 tsp salt
Grated nutmeg
250 ml red wine
Salt to taste
7 baby red tomatoes, peeled and halved
Toasted coriander seeds
Chives (or parsley)
Method
Ingredients (serves 2)
500 g stewing steak, cut into large chunks
2 tbsp hot paprika
10 juniper berries
10 black peppercorns
5 cloves
1 tsp sugar
1 tsp salt
Grated nutmeg
250 ml red wine
Salt to taste
7 baby red tomatoes, peeled and halved
Toasted coriander seeds
Chives (or parsley)
Method
- Grind the juniper berries, peppercorns and cloves in a pestle and mortar.
- Place the ground spices, paprika, sugar and salt in a bowl large enough to hold the beef. Add a generous grating of nutmeg and 100 ml of the wine. Whisk together.
- Add the beef and turn to coat thoroughly. Cover and place in the fridge to marinate for 24 hours.
- If using a slow cooker, place the beef with its marinade in a saucepan and add the rest of the wine and the sugar. Heat through and transfer to the slow cooker. Cook for 3 hrs. Taste the sauce and add salt as required.
- If using an oven, heat the oven to 160 C. Place the beef and marinade in a casserole dish (Dutch oven) with the remaining wine Heat through on the hob then cover and cook in the oven for 3 hrs. Taste the sauce and add salt as required.
- Ten minutes before the dish finishes cooking, add the tomatoes.
- Serve with crème frâiche or soured cream and sprinkle with chopped chives and coriander seeds.
