Chilli Beef and Pineaple Casserole

Preparation Time: 20 mins

Chilli Beef and Pineaple Casserole

 Serves 2 for mains 
450g shin/leg beef
1 whole pineapple, divided into 2,with the flesh scooped out, reserving the shells to serve in
2 tsp fresh root ginger grated
2 cloves garlic crushes
1 onion finely diced
2 red thai or birds eye chilli finely diced
4 tsp lime juice
1 tablsp soy sauce
1 ½ tablsp Coxon`s Ancient Greek Vinagre
2 tablsp corn oil
1 tablsp cornflour
¼ pint beef stock
¼ pint pineapple juice
2 tabslp green peppercorns crushed
the flesh of ½ pineapple to be pureed
the other half of the pineapple to be cut into 2 equal slices of approx ¼ inch thick, with the remaining pineapple to be cut into equal chunks, approx 1” x 1” garnish with chilli, coriander sprigs and a dollop of natural yoghurt.  

Place the divided trimmed beef into a bowl and coat with the pureed pineappleReturn to the refrigerator and leave to marinate for at least 2 – 4 hours or pref overnightWhen ready, remove the pineapple from around the meat and dust with the cornflourHeat the corn oil in a heavy based pan, and add the floured meatBrown all over, and add the meat to a casserole panAdd the onions to the frypan and cook for 1 – 2 mins before adding garlic – cook for another 2 minsRemove the garlic and onions and pour over the beefClean the frypan by adding the pineapple juice and pour over the beefAdd all the other ingredients
Serves: 4
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