A tasty simmering sauce for beef.
- 1/3 cup low-sodium soya sauce
- 1/3 cup red cooking wine
- 2-3 tbs. rosehip jam
- 2 cloves garlic, crushed
- cracked pepper
- cut simmering steak or stewing beef
- The night before, prepare the marinade.
- In a bowl, mix together the other ingredients. The jam will be clumpy, but can usuaully be mixed in.
- Cut the simmering steak into strips. (I usually go about 2 inches long, 3/4 inch thick. I don’t measure, but that’s about how they turn out.) Or, just take out the stewing beef. Place it in the marinade, and cover and refrigerate overnight (or at least for a few hours).
- When you are ready to cook, simply toss it all into a fry pan and simmer gently till the meat is tender. If the sauce begins to boil off, mix together an additional 1/4 cup wine and soya sauce and 1 tbs jam, and then pour it into the pan.
- The meat may take a while to cook, depending on how good it is, so allow enough time for that. My experience is it takes an hour to an hour and a half.
- My preferred sides are sticky rice and boiled carrots. It probably wouldn’t go as well with potatoes as with rice, but feel free to substitute the vegetable of your choice.
This recipe was submitted by Eaquae Legit on January 23, 2005.