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Prep. Time: 35 – 40 mins
Cooking Time: 2.5 hours
2lb (908g) Diced Steak
10 Juniper berries crushed
3 raw beetroots parisienne or diced
1 tablespoon of red-currant jelly.
½ a bottle of good strong red wine
200ml of beef stock
Carrots, peeled, diced
3 springs of stripped thyme
1½ lb peeled potatoes
½ green savoy cabbage
½ lb smoked bacon
30ml of double cream
This is a simple but great dish for friends and class of nice red wine. You could also use venison. Beetroot is a great addition to this recipe, it helps to break down the beef and gives the casserole a deep red colour.
A winner of various awards which include:
Dumfries & Galloway Life Chef of the Year 2010/11 Finalist 2016/17
Nominated for CIS catering in Scotland. The Hospitality Educator of the Year Award 2017, sponsored by CH&Co Group which will be announced at CIS Excellence Awards 2017 dinner on Thursday 25th May, Hilton Glasgow
I have been working as a freelance Chef as well as working with the local high schools Home Economics Departments & Dumfries and Galloway College.