Ingredients

• 500 gms Lean Beef Chunks (chuck steak)
• 2 Garlic Cloves mashed
• 1½ tsps Capers
• 15 mls Olive Oil
• 30 gms Bacon / Pancetta
• 200 gms Onions finely chopped
• Half tsp Ground Cinnamon
• Half  tsp Ground Nutmeg
• Half  tsp Ground Ginger
• 1 Ground Clove
• 1 Bay Leaf
• 200 mls Chicken Stock
• 100 mls White Wine (optional)
• 15 mls Red Wine Vinegar
• Pinch of Sugar
• 15 gms Pine nuts
• 30 gms Parsley
• 1 medium savoy cabbage
• White wine vinegar

Method

Put capers in a bowl and cover with water. Brown meat well seasoning first then add bacon stir till translucent. Add onions cook until softened. Add cinnamon, nutmeg, ginger and cloves, bay leaves, stock, wine, vinegar and sugar. Stir well then cook slowly at 160 degrees for 2 hours or so until meat tender, add water if mixture becomes too dry. Crush the pine nuts with half the parsley and a little salt to a paste and add to meat, finally add the capers and cook for another 5 minutes.

Shred cabbage, add to saucepan, cover with boiling water from the kettle and a splash of white wine vinegar and boil rapidly for 3-5 mins. Serve immediately.

If you can afford the extra calories or cooking this dish for guests; mashed potato, swede and carrot works beautifully as an accompanymant to this yummy winter warmer!

For veggies make:
Make a batch of sauce and serve over a home made soy burger.