This recipe is exactly as it sounds and is quite delicious - but definitely for adult tastes. To allow the flavours to really develop, make the day before serving.
1kg/ 2 ¼ lb locally produced beef braising steak
2 onions, peeled and cut into quarters
1 tbsp plain flour
2 tsp mustard powder
salt & freshly ground black pepper
2 tbsp oil
570ml/1 pt red wine
150ml/ ¼ pt port
1 tbsp redcurrant/blackberry jelly
sprigs of fresh thyme
1. Either leave the steak in whole pieces or cut into cubes or strips. Place the steak in a dish with the onions and pour over the wine and port. Cover and leave to stand for a few hours.
2. Drain well, reserving the liquid. Place the flour and mustard powder in a plastic bag with the salt and pepper. Put the steak in the bag and shake well to coat with the flour.
3. Heat the oil in a casserole that is suitable for the hotplate and oven. Fry the beef and onions until browned. Add the reserved liquor to the casserole, with the jelly and fresh thyme, cover with a lid and place in the oven. Cook for 2/3 hours at Gas 2 /150C Simmering oven of an Aga.
4. When tender remove the thyme sprigs. Taste for seasoning, either leave to cool, refrigerate overnight and re-heat to serve the next day. Or serve when cooked with jacket or mashed potatoes and seasonal vegetables.