Mildly Spiced Beef

Mildly Spiced Beef

This gem of a recipe was adapted from one by the wonderful Nigel Slater. But while his version is a quick cook using prime steak, this one uses cuts designed for slower cooking. Perfect to prepare in the morning and leave chatting to itself until you’re ready to enjoy it in the evening.


Rapeseed oil - we like cold pressed British

500g Braising steak (we can help you with that here)

2 Large Onions

2 Cloves of Garlic

2tsp Ground Coriander

2tsp Ground Cumin

1tbsp Garam Masala

1l Beef Stock (more if leaving to cook for longer)

1tbsp Wholegrain Mustard

100ml Double Cream


  1. Warm approx. 1tbsp of oil in a large, heavy casserole dish. Season the beef and then brown on all sides. Do in batches if necessary to make sure the meat doesn't just steam in its own juices. Remove from the pan and keep to one side.
  2. While the beef is cooking, half and thinly slice the onions and crush the garlic. Add the onions and garlic to the pan, letting them cook gently for 5-10 minutes until softened and lightly browned. Stir in the spices and cook for a couple of minutes. Your kitchen should be smelling awesome about now.
  3. Return the meat and any juices to the pan. Pour in the stock and bring to the boil. Simmer gently, either on the hob or in the oven, for at least two hours until the meat is falling apart and the liquid has reduced. It's pretty forgiving and can be left to chat to itself for longer if necessary. Add more stock during cooking if necessary. Perfect for hungry farmer husbands returning from work or, you know, anyone else who fancies it.
  4. Add the mustard and cream and bring back to the boil. Simmer for a couple of minutes before turning off the heat. Check the seasoning and serve with mashed potatoes and green vegetables.
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