Baking

Method

This method employs dry cooking in the oven - either in a roasting tin or in a sealed container or foil "packet". For wonderfully tender meat, choose a clay or terracotta "brick" which effectively creates a clay oven within your oven. As the oven heats, steam condenses in the pot, basting the meat in its own juices.

The end result is moist, tender, full of flavour and naturally cooked with no extra fat.

Preperation Time: 10 minutes

Cooking Time: Approximately 1½-2 hours, plus optional marinating

Serves: 4

Ingredients

• 450g/1lb lean braising or topside steak, cubed
• 2 small onions, peeled and sliced 2 carrots, peeled and roughly chopped
• 30ml/2tbsp oil
• 5ml/1tsp fennel seeds
• 50g/2oz dried apricots, chopped
• 30ml/2tbsp plain flour
• 5ml/1tsp ground coriander
• 50ml/2floz orange juice
• 15ml/1tbsp tomato puree, optional
• 2 sprigs fresh thyme
• 2 sticks celery, roughly chopped
• 800ml/1½pint beef stock
• 1 garlic clove, peeled and finely chopped
• 100ml/3½floz red wine and 30ml/2tbsp red wine vinegar
• 175g/6oz button mushrooms