Free Cooking Recipes

250g (9 oz) onions
2 cloves garlic bunch of mint bunch of parsley.
60ml (4 tbls) oil salt
2.5ml (1/2 tsp) saffron
10ml (2 tsp) powdered ginger ,800g (13/4 Ib) neck of beef 4ggs

Directions:

1. Chop finely together the vegetables, garlic and herbs. Lard the meat with the ham which has been cut into small strips, then brown in melted butter in a stewpan.
2. When it is well coloured, sprinkle with the wine and cover with the chopped vegetables. Add the mixed spice and the cloves and, gradually, the mushroom broth cubes dissolved in 480m1 (18 fl oz) water. Flavour with a little grated nutmeg, salt and pepper. Cook, covered, over a low heat.
3. After 4 hours (or 11/2 hours in a pressure cooker), the dish is ready. There should be sufficient gravy — add a little water during cooking if necessary.
This stew is even better reheated.