2 – 3 tablespoons
Worchester or soy sauce
1 – 2 tablespoons
3 or 4 small
Hot red chili peppers, stemmed and chopped (retain the seeds)
6 - 8 cloves
Red wine or 1/2 cup brandy
1 tablespoon Sugar
Salt and freshly ground black pepper to taste
Bread for dunking
Marinade the beef in a mixture of Worchester sauce (or soy
sauce) and soy sauce for between 30 – 60 minutes. This will
ensure that even the tougher cuts of meat are tender once
cooked. Rinse marinade off meat before browning.
In a large saucepan, heat 1 tablespoon margarine and 1
tablespoon oil. When the margarine is melted and sizzling, add
about ¼ of the beef and brown well. Remove the beef cubes from
saucepan, place in a bowl and set aside. Repeat with the
remainder of beef, but in three batches. Add 1 tablespoon
margarine and 1 tablespoon oil between the batches as needed.
Each batch should brown for about 3 minutes – 4 minutes so the
juices are sealed within the cubes. Remove the beef cubes and
Reduce heat and add the onions, chili and their seeds, and cook
for about 5 minutes, or until soft. Add the garlic and cook for
another minute or so. Sprinkle the flour over the onion/garlic
mixture and stir for about 2 minutes or until thick.
Add the stock, red wine (or brandy) and bay leaves. Stir until
the sauce thickens and simmer for about 10 minutes. Add the beef
cubes together with any juices that may be in the bowl. Leave to
simmer for about 20 minutes or until beef is tender and cooked.
Season with salt and pepper. Serve in bowls with fresh bread
*** Depending on quality of wine, sauce may have a bitter taste.
Add sugar if necessary.
This should not be necessary if brandy is used instead of red
wine, but will depend o