This is an easy and lovely take on beef bourginon… But Dinie style!! A tip for you: taste a few wines in order to know what compliments the meat you are using.
SERVES 4-6 PEOPLE
Beef Brisket about 500-750 grams
Half A Can Of Tomatoes
4-5 Cloves of Garlic
2 Level Teaspoons of Black Mustard and Cumin Seeds
2 Teaspoons of Sichuan Peppercorns
1 Teaspoon Paprika
1/2 A Teaspoon of Mace and Chilli powder
Cracked Black Pepper and Salt to taste
1 Cup of Red Wine-I used Carta Roja Monastrell Syrah wine, which is a light fruity and slightly spicy red wine. Use Californian Merlot, as an alternative! Other light and fruity tasting reds would do.
Rice/Mashed Potatoes to serve
First, chop the onion and crush the garlic. Wash and season the meat(grinding the seeds and then massage the meat). Brown the meat,for around 10 minutes or evenly browned on a medium high heat. Be careful not to burn the meat and spices. Take out the meat pieces and soften the onion and garlic.
Add the meat back into the pot and add the wine allowing the alcohol to cook a little, then add water to cover. Lower the heat. Cook for around 1 1/2 hours or until tender. Turn the heat up to reduce the sauce if needed. Taste for seasoning and serve with black beans and rice(moros y cristianos), mashed potatoes or polenta.