Main meat dish: slow-braised beef and barley

Juniper berries give this dish the distinctive flavour of gin. The beef slowly simmers until tender, as barley soaks up the juices and thickens the gravy for a hearty casserole. Serve with a green vegetable like French-cut green beans.

Prep Time: 20 min 

Cook Time: 2 hrs

Serves 4

• 500 g (1 lb) beef chuck or lean braising steak, trimmed and cut into 4 cm (2 in) cubes
• 2 garlic cloves, halved
• 3 bay leaves
• 6 juniper berries, lightly crushed
• Sprig of fresh thyme
• 250 ml (1 c) full-bodied red wine
• 12 pearl onions
• Boiling water
• 15 ml (1 tbsp) olive oil
• 125 ml (1/2 c) pearl barley
• 375 ml (1 1/2 c) low-fat, reduced-sodium beef broth
• Salt and freshly ground black pepper
• 3 large carrots, cut into large chunks
• 2 celery stalks, sliced1. Place the beef in a large bowl with the garlic, bay leaves, juniper berries and thyme. Pour the wine over the top, then cover and let marinate in the refrigerator for eight hours or overnight.
  2. Preheat the oven to 160°C (325°F).
  3. Place the onions in a small bowl and add enough water to cover. Let stand for two minutes, then drain. When cool enough to handle, peel off the skins, then set aside.
  4. Remove the beef from the marinade and pat dry on a paper towel, reserving the ­marinade. Heat the oil in a large flame-proof casserole over medium heat. Add the beef and brown it on all sides. Work in batches, if necessary, to avoid overcrowding. Remove the beef and set aside on a plate.
  5. Add the onions to the casserole and cook gently until lightly coloured all over, three to four minutes.
  6. Add the barley and cook for one minute, stirring, then return the beef and any juices to the casserole. Pour in the broth and bring to a simmer.
  7. Strain the marinade into the casserole, and add the bay leaves and sprig of thyme. Season lightly with salt and pepper, to taste. Cover with a tight-fitting lid, transfer to the oven and braise for 45 minutes.
  8. Add the carrots and celery. Stir to mix. Cover again, and braise until the beef, barley, and vegetables are tender, one to 1 1/4 hours. Remove the bay leaves and thyme before serving.

This recipe makes a thick, rich gravy.

• If you prefer sauces on the thinner side, stir in an extra 125 millilitres (half a cup) of beef broth about 20 minutes before the end of the cooking time.

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