This is a wonderful recipe for either a dinner party or Sunday lunch. Whether or not you use redcurrants in the actual sauce or purely as a decoration depends very much on the time of year and variety of redcurrants you can find. End of summer home-grown redcurrants add a wonderful sweet tartness to the sauce, however imported under-ripe fruits can impart a certain bitterness and are probably best left for garnish. If you do not use fresh berries add a little extra redcurrant jelly.
YIELD
4 servingsPREP
30 minCOOK
90 minREADY
2 hrsIngredients
Directions
This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven. Heat some olive oil and seal the meat over a medium heat, there is no need to have the oil smoking hot. Add onions to pan and sweat for about 5 minutes, add mushrooms and thyme and cook for a further couple of minutes. Add redcurrants, stock redcurrant jelly, and wine - bring to the boil and then return the meat. Cover the casserole and cook for 1 hour 45 minutes. Remove lid and taste to check how tender the meat is - different cuts of meat can vary considerably in their cooking times. The casserole will happily cook for a further hour or so.
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