Spirits Unlimited

Beef and Juniper Hotpot (Serves 4)

1 1/2 lbs. chuck steak, cut into cubes
1 cup Shiraz
8 or 9 juniper berries, crushed
2 dried bay leaves
2 T. olive oil
seasoned flour for dusting meat
1 T. butter
1 large onion, quartered
2 medium carrots, sliced
4 cloves garlic
3 cups chicken or veal stock
8 pitted prunes, quartered
salt and pepper to taste
1 T. finely chopped parsley

In a large bowl, combine meat, wine, juniper berries, bay leaves and 1 T. olive oil. Marinate for 2 hours at room temperature, or overnight in the refrigerator.

Drain and reserve marinating liquid. Dry meat on paper towels and toss in seasoned flour, Put meat in a sieve and shake off surplus flour (this is important if you don't want a beef cake!).

In a large, deep frying pan or stock pot, brown meat cubes, a few at a time, over medium heat, in a mixture of the olive oil and butter. Remove from pan.

Saute onion, carrots and garlic in same pan for 1 1/2 minutes. Remove and place with meat.

Deglaze pan with stock and reserved wine mixture and cook for 2 minutes.

Return meat and vegetables to pan. Add prunes, cover tightly and simmer gently for 2 hours or until meat is tender. Just before serving, season to taste and stir in parsley.

Serving suggestion:
Serve with mashed potatoes.
Leftover potential:
Keeps for a couple for days in the refrigerator. Reheat over a low hear before serving.