• 2 teaspoons pepper
  • 2 tablespoons plain flour
  • 1 kg (2 lb) beef skirt
  • 2 tablespoons olive oil
  • 100 g (3½ oz) streaky bacon, chopped
  • 2 onions, sliced
  • 300 ml (½ pint) red wine
  • 300 ml (½pint) beef stock (see page 108 for homemade)
  • 4 tablespoons sun-dried tomato paste
  • 2 teaspoons caraway seeds
  • 600 g (1lb 3 oz) beetroot, scrubbed and cut into thin wedges
  • 400 g (13 oz) red cabbage, sliced
  • 3 tablespoons balsamic vinegar
  • salt
  • soured cream and grainy bread, to serve

Mix the pepper into the flour with a little salt on a plate. Cut the beef into large chunks, about 5 cm (2 inches) across, and coat with the flour.

Heat 2 tablespoons of the oil in a flameproof casserole and fry the beef in batches until browned on all sides, lifting out with a slotted spoon on to a plate.

Add the bacon and onions to the casserole and fry gently for 6–8 minutes until beginning to colour. Add any flour left over from coating and cook, stirring, for 1 minute.

Blend in the wine and stock, then return the beef to the pan with the tomato paste and caraway seeds. Bring to a simmer, stirring, then cover and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour.

Stir the beetroot, red cabbage and balsamic vinegar into the casserole and return to the oven for a further 1½ hours or until the meat and vegetables are very tender. Add a little salt if necessary and serve in bowls with soured cream and warmed grainy bread.

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