What you’ll need:
1.5 cups red wine, 500 gm beef cut into cubes, 4 potatoes quartered, 3 large onions quartered, 9 whole garlic cloves, rosemary, thyme, 3 large carrots, 6 mushrooms, 6 baby corns, salt, olive oil, Worcester sauce, 2 large cinnamon sticks, roughly broken into smaller pieces, 3 star anise, a handful of whole peppercorns, 1 tablespoon olive oil, corn flour for thickening if necessary
What you have got to do:
Marinade the meat with 1.5 tea spoons of salt, peppercorns, cinnamon and keep for at least half an hour. Cook till the meat is almost tender. Heat oil and fry meat till it browns. Add in garlic, onions, potatoes, carrots and sauté for 5-7 minutes. Sprinkle a little salt and add rosemary and thyme and sauté for a couple of minutes more till you smell the herbs. Add the wine and bring to boil. Simmer for fifteen minutes. Add the meat stock and simmer for a further ten minutes. Add baby corn and simmer for five minutes. Add the mushrooms and simmer for five minutes. Thicken with corn flour if you like it that way.
Eat with chunks of crusty bread.
About Sanjiv Khamgaonkar’s recipes – I am an instinctive cook and I don’t follow any recipes or use guidelines. The dishes that feature here have been put together depending on what is available in the kitchen larder, and my mood for effort at that time. And I believe it’s a good thing to be “under the influence of ” … anything that tickles your fancy, before starting the cooking. It gives you that extra creative edge to try something different. And when things go wrong, you can always blame it on the fact that you were under the influence of !