MINCED BEEF WITH BLACK GARLIC (serves 3-4)
Ingredients :
1 tbsp olive oil
500g reduced fat minced beef
smoked sea salt (normal is fine)
ground black pepper
1 onion, chopped finely
1 clove garlic, chopped finely
1 bay leaf
2 tomatoes, chopped
4 cloves black garlic, sliced
quarter of a tsp ground cinnamon
half a tsp dried rosemary
1 Knorr Rich Beef stock pot
1 tsp Bovril
1 heaped tsp French mustard
2 tbsp Bisto Best beef gravy granules.
To serve : mashed potato and seasonal vegetables (I used carrot, broccoli, runner beans and peas)
Method :
Heat the olive oil until really quite hot in a large, deep frying pan. Add the beef and break up the block into small pieces as it cooks. Add a small pinch of smoked sea salt and a good helping of black pepper. Fry until the beef has all browned, the moisture has evaporated and there is just oil left under the beef. Leave the beef to caramelise for at least two turns, then remove it with a slotted spoon into a bowl.
Remove all but 1 tbsp of the fat from the pan and reserve in case you need more as you cook the vegetables.
Add the onion, garlic and bay leaf and fry until the onion is transparent and soft. Do not let the garlic burn.
Add the tomatoes and black garlic and stir to combine. Fry until the tomatoes are starting to break down.
Add the cinnamon and rosemary and stir to combine.
Add the stock pot and sufficient water to just under the level of the mince.
Add the Bovril and mustard and stir to combine. Bring to a lively simmer, then cover the pan and leave to cook for some 10-15 minutes.
Taste for seasoning and adjust if necessary - the dish can cope with lots of black pepper but remember that the gravy granules are high in salt!
Pull the mince to one side of the pan and remove from the heat. Sprinkle in the gravy granules and stir immediately. Return the pan back to the heat and stir gently. Once the gravy has thickened, you are ready to serve.
Serve with mashed potatoes and seasonal vegetables.
From http://jennyeatwellsrhubarbginger.blogspot.co.uk