It is perfect for a wet wintry day and very rich.
The idea is to get it started in the morning and then go away and leave it. Come back for an evening meal and in the meantime enjoy the beautiful aromas of comfort food.
Rice cooker organic beef and dark ale casserole.
1 kg of oyster blade beef (or any cheap cut of organic beef)
100g pancetta cut into cm cubes
250 mL of beef stock
1 bottle (330mL) dark ale or stout (eg Guinness)
1 can of crushed tomatoes
500g small brown onions
one bunch of baby carrots
2 cloves garlic
handful fresh rosemary, finely chopped
50g plain flour
2 anchovies (the secret ingredient)
2 tablespoons of Worcester Sauce
1 teaspoon Marmite (the other secret ingredient)
handful of flat leaf Italian parsley, chopped
zest of one lemon
splash of sherry
1 tablespoon Olive Oil
Salt and pepper to taste
Put olive oil in pan and fry off the pancetta. Remove pancetta and place in bottom of rice (or slow) cooker. Mix the flour salt and pepper and chopped rosemary and cut the beef into three or four centimetre chunks and coat liberally in the seasoned flour.
Brown the beef in the pan to seal and caramelise the beef quickly – you don’t want to cook it through – feel free to do this in batches. Place beef on top of the pancetta in the rice cooker.
Finally, peel the onions and garlic and quickly pan fry in the remaining oil and throw on top of beef.
The onions are meant to be whole and not cooked, just lightly glazed with the oil. Deglaze the pan with the sherry and pour juice over the ingredients in the rice cooker.
Add the stout and stock, chopped mushrooms, anchovies, tomatoes, marmite and Worcester Sauce and close the rice cooker. Put the cooker on cook and then let it simmer on “warm” for the next 6-7 hours (the rest of the day).
The house will fill with delicious comfort foody smells.
About two hours before serving throw in the washed baby carrots.
Just prior to serving add the chopped parsley and zest of a lemon.
Serve with mashed potato and green salad.