Source: SUCCESSFUL COOKING (page 88)
· 900 g (2 lb) chuck steak
· 40 g (1 1/2 oz) plain white flour,
seasoned with salt and pepper
· Peel and juice of 1 tangerine
· 3 x 15 ml tbs vegetable oil
· 1 garlic clove, skinned and crushed
· 300 ml (10 fl oz) beef stock
· 150 ml (5 fl oz) red wine
· 1 bay leaf
· 225 g (8 oz) celery, washed, trimmed
and thickly sliced, reserving any leaves
· 335 g (12 oz) leeks, washed and sliced
· 115 g (4 oz) kumquats, halved
· Creamed potatoes and
broccoli, to accompany
Trim the meat of any excess fat and cut into 5 cm (2 in) pieces. Toss in the seasoned flour. Cut the tangerine peel into needle shreds and reserve.
Heat the oil in a medium-sized flameproof casserole. Fry the meat, a few pieces at a time, to brown and seal. Remove with a slotted spoon.
Return the meat with any remaining flour. Add the garlic, stock, wine, 3 X 15 ml tbs tangerine juice, bay leaf and seasoning. Bring to the boil, then transfer to the oven. Cook, covered, at 160°C/325°F/Gas Mark 3 for about 1 hour.
Stir celery into the casserole with the sliced leeks and kumquats. Return to the oven and cook, covered, for a further 1 1/2 hours or until the meat is tender. Remove the bay leaf. Adjust seasoning and serve garnished with shreds of tangerine peel and celery leaves. Serve with creamed potatoes and broccoli.
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