2 – 3 tablespoons
Worchester or soy sauce
1 – 2 tablespoons Balsamic vinegar
3 or 4 small
Hot red chili peppers, stemmed and chopped (retain the
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
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 rolls.
*** 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
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