Beef and blackberries
This recipe was inspired in unequal parts by the Autumn weather and the discounted goods counter in Tesco. It ended up being a little like my favourite jewish recipe, prune tzimmes, which was pleasing. It was a little bitter, though, so I’d recommend you taste the blackberries first and add sugar as necessary (or possibly salt, which Heston Blumenthal claims counteracts bitterness). I ate it with brocolli and cous cous, but carrots and cracked wheat would probably have been a better choice.
- Braising beef, cubed (I’m no expert on beef cuts — brisket might be good)
- Blackberries
- An onion, roughly chopped
- Balsamic vinegar
- Rosemary
- Salt, sugar and black pepper
- Brown the beef over a medium heat
- Add the onions and cook till translucent
- Add the blackberries, vinegar and seasonings
- When the blackberries have softened a little, add some water
- Cover and leave to simmer for an hour or two
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the bitter could be the rosemary - i broiled some vegetables the other day with way too much rosemary, and they weren’t edible.
Comment by geo @ 12/1/2004 4:30 pm
Ah, that’s a very good point, I did put in a lot of rosemary, and was surprised by how how little rosemary flavour there was - perhaps that’s what’s happened to it.
Comment by Tim @ 12/1/2004 4:59 pm
That sounds very good. You could also perhaps counteract the bitterness by putting some carrots or possibly parsnips in the pot also as they have natural sweetness. I agree about the rosemary; it’s quite a difficult herb to get just right.
Comment by j @ 12/2/2004 11:08 pm