Pepperpot Beef Recipe
Ingredients
1 oz. flour
1 teaspoon Salt
1/8 teaspoon Pepper
1/2 teaspoon ground ginger
2 lb. braising beef, in 1 inch cubes
2 oz. lard or dripping
1 small red Pepper, sliced
15 oz. can red kidney beans, drained
Sauce:
1 teaspoon chilli sauce
8 oz. can tomatoes
1/4 lb. mushrooms, sliced
1 tablespoon Worcestershire sauce
2 tablespoons soft brown sugar
2 tablespoons wine vinegar
2 garlic cloves, crushed
1 bay leaf
Directions
Mix together the flour, seasonings and ginger and use to coat the beef.
Heat the lard in a large pan, add the beef and fry quickly until browned, turning once.
Drain on kitchen paper then transfer to a 3 pint (8 1/2 cups) ovenproof dish.
Combine all the ingredients for the sauce and pour over the meat.
Cover and cook at 325°F, Gas Mark 3 for about 2 hours or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
Heat the lard in a large pan, add the beef and fry quickly until browned, turning once.
Drain on kitchen paper then transfer to a 3 pint (8 1/2 cups) ovenproof dish.
Combine all the ingredients for the sauce and pour over the meat.
Cover and cook at 325°F, Gas Mark 3 for about 2 hours or until the meat is tender.
Add the red pepper and kidney beans 30 minutes before the end of the cooking time.
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