beef with clementines and ginger wine
There was a 3.75lb hunk of silverside in the freezer, and a tub of clementine mush (clementines that have been boiled and liquidised - I normally use them to make a cake with ground almonds).
So diced and sautéed two big carrots, a courgette and two sticks of celery, together with a red onion cut into big chunks. Chopped up the silverside and browned it off. Sliced some mushrooms and fried them gently. About four cloves of garlic were finely chopped and softened in some olive oil, then I added the clementines and about the same again in cold water, stirred it round until it came to the boil, then added a good sloosh of ginger wine.
Dumped everything in the slow cooker and left it on low overnight - it made 8 portions, and we consumed two last night with dumplings, accompanied by broccoli and cauliflower. Fit for a king.
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Mirrored from Reactive Cooking.