Spanish: Braised Beef by Recipe Cottage

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	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