Beef with Marigolds
HT MC 150mins
Beef Vegetables Alcohol Herbs Fruit Edible Flowers Main Course
Large Green Capsicum
Head Florence Fennel
tbsp Olive Oil
fl.oz. Red wine
tbsp Tomato Paste
and Black pepper
Petals to garnish
Preheat the oven to 150C, 300F, Gas mark 2. Clean all the vegetables and cut them into matchsticks. Heat the butter and oil
in flameproof casserole and brown the
2. Cut the meat into rectangles about 5cm/2ins. by 2.5cm/l inch, quite thinly.
Toss in flour which has been well seasoned with salt and pepper and add to the
pan. Stir around until browned. Add the stock and wine together with the tomato puree and stir until blended.
Add the juice of the orange, a small slice of the peel, salt and pepper. Cover the pan, and cook in the oven for 2 hours, or
until tender. Add the herbs 30 minutes
before the end of cooking.
To serve - turn into a warmed serving dish and garnish with marigold petals.
Edible Flower recipes