We all love a hearty casserole in winter and this version is delicately spiced and aromatic. The use of orange instead of red wine with beef and mushroom makes the meal less rich and orange and vinegar does the same trick as the wine in helping to tenderise the meat.
Spices used in this recipe
Cinnamon Ground – Cassia Vera
Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.$3.45
Pepper White Ground
White Pepper is black pepper that has been soaked to remove the outer husk. It is hotter and less fragrant than black pepper. It is one of the most versatile spices, particularly used in European cooking so as to not blemish creamy white sauces with black specs of pepper.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.$3.45
Sea Salt Flakes White
Salt is not a spice specifically but one of the most common condiments required for seasoning and a key ingredient in any pantry. Sea Salt flakes are used to flavor various recipes both savory or sweet. Australian Sea salt is obtained using a more complex process than table salt, which includes evaporating seawater. Due to this process sea salt contains trace minerals and nutrients that table salt does not have. Our sea salt is specifically obtained from the Great Barrier Reef. Sea salt flakes have a soft and sheer texture. The flakes can easily dissolve over the food.$6.95
recipe photo courtesy of http://www.recipes100.com
Pre-heat the oven to 180°C.
Heat the oil in a frying pan and brown the meat. Add the flour and cook for 1 minute, stirring continuously. Gradually blend in the orange juice and stock. Add bouquet garni, cinnamon and pepper, Stir the remaining ingredients and bring to the boil.
Transfer to a casserole dish, cover and cook for 2-2½ hours until the meat is tender. Remove the Bouquet Garni. Sprinkle with the orange peel to garnish.
Serve with mashed potatoes and steamed greens