I wish I had photos of the amazing black forrest gateaux she became renound for it was as tall as a skyscraper & was a moist creamy deliciousness. Mum also used to make me my favourite strawberry tarts, I so miss her fabulous cooking.
This dish is so blooming easy but people think it must be very difficult to make because it is so fantastic, to me this was mums signature dish & now it is mine. It's a definite dinner party dish, you don't need to be up to your ears in the kitchen for two days to impress :)
So this dish is made with Beef but I also use Pork & Goat The photo's here are with pork.
The relevant size joint of beef
1/2 cup Brandy or Rakia
1/2 a cup Red wine
Peppers Red & Green chopped
Onion chopped (I omit these as I'm intolerant)
2 Cloves of Garlic
Ginger 1 tsp or fresh
Few fennel seeds
Place the beef in a casserole dish & add the brandy, wine, oxo, onion, garic, peppers, ginger, mushrooms & fennel seeds.
Marrinade the meat, covered, overnight. Baste occasionally & turn the beef half way through.Add water till it is 1/3 way up meatc.
Check on gravy so it doesn't dry out & if it needs replenishing remember add water but also a little wine.
Take meat out & carve separately.
If you are watching your weight you can serve without thickening as I do, but for dinner parties I always thicken it.
This can also be cooked on the hob... Place in stock pot instead Bring to the boil then simmer
slowly for two hours or more.
Serve..... best with roast potatoes & seasonal veg but can also be served with mash potato or rice.