Cooked in an unusual coffee and wine sauce, Beef Brazil makes a delicious main dish for dinner. It may be served with plain, boiled rice.
1 fl. oz. cooking oil
1 lb. chuck or stewing steak, trimmed of fat and cut into
1 garlic clove, crushed
4 medium-sized onions, sliced
1 oz. flour
8 fl. oz. dry red wine
2 teaspoons salt
4 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon dried oregano
8 fl. oz. black coffee
Preheat the oven to 300°F (Gas Mark 2, 150°C).
Heat the oil in a large, heavy frying-pan, over moderate heat. Add the beef cubes and brown all over. Transfer the meat, using a slotted spoon, to an oven-proof casserole. Put the garlic and onions in the frying-pan, lower the heat and allow to cook for 10 minutes or until the onions are soft but not brown.
With a wooden spoon, stir the flour into the onion mixture in the frying-pan. Cook for 1 minute, stirring continuously. Still stirring, gradually add the wine. Add the salt, pepper, rosemary, oregano and coffee. Continue to stir the mixture until it boils.
Pour the sauce over the meat in the casserole, cover and cook, stirring occa-sionally, in the oven for 2-2½ hours or until the meat is tender when pierced with the point of a sharp knife.