This recipe was developed for The Canberra Distillery as part of a paid partnership.
The nights are getting colder here in Canberra and as we all sidle our way toward hibernation, we crave dishes that are rich and warm. This slow cooked beef is marinated in sweet Sloe Gin, made by The Canberra Distillery. And in Canberra, we know how to stay warm in the cold!
Normally when you think of stews that cook long and slow, red wine comes to mind. Here, it’s the sloe gin which takes that starring role. Akin more to a sherry or liqueur, the sweet sloe is balanced by the slightly bitter notes in the orange.
It will fill your home with the most delightful and cozy aromas, waiting to welcome everyone out of the cold.
Sloe Cooked Beef with Orange Recipe
- 1kg beef, cut into roughly 5cm pieces. (Choose a slow cooking cut such as rump, gravy beef or shin bones)
- 100ml The Canberra Distillery Sloe Gin
- Zest and juice of one orange, reserving one slice of orange peel
- 1/2 teaspoon peppercorns
- 1 teaspoon Dijon mustard
- 1/2 cup corn flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 100ml olive oil
- 1 brown onion, finely diced
- 1 carrot, finely diced
- 2 sticks of celery, finely chopped
- 1 garlic clove, finely chopped
- 1 litre beef stock
- 2 bay leaves
- Additional salt and pepper to taste
- Place the beef into a large bowl or glass container with a lid. Pour over the Sloe Gin, orange zest and juice, Dijon mustard and pepper. Cover and allow to marinate in the fridge for a few hours or, ideally, overnight.
- Preheat oven to 160 degrees.
- Remove beef from the fridge and dredge each piece in a mixture of flour, thyme and salt. Shake each piece to remove excess flour. Reserve the remaining marinade.
- Heat some of the oil in a heavy based pan, suitable for going in the oven. Brown the beef in batches, removing each batch with a slotted spoon and adding a splash more oil if required.
- Once all the beef has been browned, add another splash of oil and begin sautéing the onion. After five minutes add the carrots, celery and garlic. Cook stirring regularly for an additional five minutes. Do not let the garlic burn.
- Add the beef back to the pan along with the reserved marinade, beef stock and remaining orange peel.
- Stir gently to combine and cover with a lid before placing in the oven.
- Cook for three hours, stirring occasionally. If sauce is too thin after this time, remove lid and allow to cook for a little longer until some of the liquid has evaporated. If it’s too thick, add 1/3 cup warm water and stir, returning to the oven for a further few minutes.
- Serve with mashed potato and steamed vegetables.