Posted by Lisa UK July 99
Cinnamon Beef
1 lb. good stewing beef - brisket, skirt or silverside.
1 large onion
2 large carrots peeled and halved
2 large potatoes peeled and halved
5 tbs. red wine vinegar
3 bay leaves
2 cloves garlic
2 tsp. balsamic vinegar (optional)
5 cloves
plain flour
olive oil
salt
black pepper
ground cinnamon
2 tsp. beef gravy granules
Cube the beef into large-ish chunks about 1" square.
Fill a plastic bag half way with flour and then put in the beef cubes and shake to coat well.
Take out the cubes and get rid of the excess flour.
Heat the oil in a frying pan. Sprinkle the meat liberally with cinnamon and black pepper.
Fry in batches of about 7 pieces so as not to overcrowd the frying pan. You need to get them to a good golden brown.
Remove the meat from the pan but don’t throw away the residue in the pan.
Put the fried cubes of meat into a large ovenproof casserole dish.
Heat the residue in the frying pan so it sizzles.
Pour on the red wine vinegar, add in the garlic, bay leaves, cloves and 2 tsp. ground cinnamon, a bit of salt and some black pepper.
Simmer for about 5 minutes and then pour over the beef.
Finely chop the onion and put in with the beef. You can put in whatever vegetables you like for this.
Add enough water to cover the beef and vegetables, sprinkle in about 2 teaspoons of gravy granules.
Put in the oven on a low heat for at least 2 hours. The
meat has to be tender and the potatoes cooked through.
When the beef is cooked, you can thicken the sauce with some cornflour.
Serve with rice.