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Print this Recipe    Braised Beef

BRAISED BEEF WITH ALMONDS, PRUNES AND APRICOTS
(Catalonia)

2 garlic cloves
3 Tbsp chopped fresh parsley
1.3 kg / 3 lb piece of beef topside
2 Tbsp plain flour, for coating
3 Tbsp olive oil
1 medium onion, chopped
3 fresh thyme sprigs
200 ml / 7 fl oz white wine
1 large tomato, chopped
85 g / 3 oz toasted blanched almonds, coarsely ground
10 dried prunes
10 dried apricots

Pound the garlic and parsley in a pestle and mortar, then press
all over the meat. Season with salt and lightly pat the flour on
top to evenly coat. Heat the olive oil in a large casserole dish
and brown the meat. Stir in the onion, thyme and wine and cook over
a medium heat for 10 minutes, stirring often. Stir in the tomato
and ground almonds. Cover and cook over a low to medium heat for
1 hour 30 minutes.

Stir in the prunes and apricots and cook for a further 15 minutes,
covered, until the meat is very tender and the sauce is thickened.
(If the sauce is too thin, remove the beef and reduce the sauce a
little over medium heat.) Put the beef on a warm serving plate and
spoon the sauce around. Serve with mashed potato and a green salad.

Serves 6

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