Beef and quince casserole
I had described in the Lamb, Quinces and Cardamon recipe how the quinces cook down to produce a beautiful savouriness flavour to the dish that is neither sweet nor too tart. This beef and quince casserole has become a family favourite.
I started out using one too many quinces and have now settled in using one large quince per 500-700g of beef.
The quinces should be cut into thick wedges with skin left on.
I use feather steak or skirt steak and buy it whole. I can cut it into very large chunks myself, the ready-cut beef tends to be too small.
Read my post on How to make a casserole or stew and details on how to brown the meat.
If find it easier to wash the leeks after being chopped.
Add the vegetables, quince wedges and herbs to the pot.
Add 500ml (1 pint) of good bought (preferably unsalted) beef stock. I use Waitrose beef stock in pouches from Cook’s Ingredients. At a pinch if using stock cubes use between a quarter and a third of a cube diluted to 500ml of water.
There should be enough liquid to come to the sides of the ingredients almost covering them completely, if it doesn’t top it up with water.
Cook for an hour and stir…
and cook for a further 30-45mins for feather steak or another hour for skirt steak.
Cook until the meat is tender enough to break apart with a fork.
By this point the quince slices will be soft enough for mashing. You can leave the quince slices intact and serve them like that or if you mash them into the sauce they will thicken the sauce.
- 600-700g feather or skirt steak, cut into very large pieces 1 large quince, cut into thick wedges oil, for browning the meat and softening onion ¼ cup/mug (60ml) either brandy/madeira/dry sherry/wine – optional 1 large onion, chopped 2 cloves garlic, chopped 1 large leek, chopped 2-3 carrots, chopped 2-3 large sprigs of fresh thyme 1-1.5 teaspoon of salt (less if stock has salt) ¼ – ½ teaspoon of freshly ground black pepper 1 pint of beef stock (see above for notes)
- Brown the meat and deglaze the pan with the alcohol or water, see my site for details on how to brown meat.
- Soften the onion in 2 tablespoons of oil for 5 minutes, add the reserved deglazing liquid, and all the rest of the ingredients. If the stock doesn’t come up to the sides of the vegetables and meat top it up with water until it does. Put the lid on. Bring the pot to simmering point on the stove and then place it in the oven. Cook it for an hour. Check the pot, stir everything, check seasoning, make sure there’s still liquid, there should be. Cook for a further 30-45min, check if it’s done, the skirt steak may need longer.