Rub them into the beef. Place the beef in a large pan or container, cover and refrigerate overnight or up to 24 hours. For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. Heat the stout in a small saucepan until boiling. Pour it over the onions and dates, cover with plastic wrap and let cool to room temperature.. 1: Preheat the oven to 170°C/Fan 150°C/Gas 3. 2: Place a large non-stick casserole pan over a high heat and add 1 tbsp oil. Season the beef with salt and pepper and brown in the hot casserole in batches until the pieces are well coloured on both sides, making sure you do not overcrowd the pan. Remove each batch and set aside on a plate.

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Preheat the oven to 55°C/Gas Mark ¼, or as low as you can get your oven. Make the savoury brandy butter. In a pestle and mortar, grind the juniper, cloves, bay leaf, nutmeg and cracked black pepper to a rough powder. Put the butter into a mixing bowl and beat with a wooden spoon or spatula. Add the ground spices, mustard, brandy, shallot.. Who saw me cooking this on my story over the weekend? Featuring my very helpful sous chef Acey Well for those who asked, here's the recipe for my. | oil, beef, bone, mushroom, recipe