2 tbsp olive oil
2 carrots, finely diced
2 stalks celery, finely diced
8 thick braising steaks, 1kg meat in total
1 tbsp garlic infused oil
25g ginger, peeled and cut into slivers
good pinch saffron
2 cinnamon sticks, snapped in half
1 tbsp ground coriander
1 tbsp chili paste
2 tbsp ground almond
1.2l hot low FODMAP beef stock
2 bay leaf
85g dried cranberries
Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate.
Now add the carrots, celery, garlic infused oil and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft.
Add the saffron, cinnamon sticks, coriander, chili paste and ground almonds, and stir well for 1 min.
Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr.
Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn’t catch on the bottom.
Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy.
Check the beef after the cooking time – it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves and serve.
Recipe adapted from: Good Food