Beef A La Mode - Liz's Version

Beef A La Mode

I saw this recipe in Gourmet Traveller but changed it significantly to suit my own tastes and small kitchen. You can't believe how much I can't wait until my fiance and I move into our new house with it's giant kitchen. Then I can make things properly!

	INGREDIENTS 2kg beef chuck, in 4cm cubes 150g flour for dusting 1 tsp red peppercorns, crushed 2 tsp Maldon Salt 60gm vegetable shortening 12 baby carrots 1 small celeriac, sliced thinly 1 celery heart, diced 12 shallots, cut in half 2tbsp red wine vinegar 350mL red wine, sweet 2 tomatoes, finely chopped 1 litre vegetable stock 1 sprig fresh thyme and fresh bay leaf Instructions Coat beef chunks in flour seasoned with pepper and salt.
	Fry for a couple minutes on each side. I had to do this in batches.
	Scrape the bottom of the pan to remove sediment.
	Place each batch into the crockpot with the crockpot on high.
	Toss the vegetables minus the tomatoes into the fry pan. Cook for 5-7 minutes.
	Remove vegetables and cover with foil.
	Deglaze pan with red wine vinegar, scraping the bottom of the pan into the sauce then add red wine, getting as much of the pieces from the pan into the mixture.
	Let cook until reduced. About 5-10 minutes.
	Add tomatoes, vegetables, stock and herbs to crockpot and let bubble away for 4-5 hours.

Serve in bowl to large greedy hungry men and yourself, if you can get any.

Thank you!

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Grand Marinier, White Chocolate and Raspberry Cupcakes with Grand Marinier Marscapone Icing

For the Cupcakes:
60g almond meal
125g SR Flour
125g butter
100g caster sugar
2 eggs
60mL Grand Marinier
75g white chocolate, broken up into tiny 3mm rubble

For the Icing:
30mL Grand Mariner
2 tbsp Icing Sugar
250g Marscapone

200g raspberries


Preheat oven to 190c.

Combine almonds and flour and a pinch of salt in a bowl, sifted. Using an electric mixer, cream together butter and sugar, slowly adding one egg at a time. Add liquor and flour mixture until combined then stir in chocolate pieces.

Bake 20 minutes in lined 12-cupcake tin. Transfer to wire rack to cool.

Combine marscapone, liquor and sugar in a bowl and use as icing. Top cooled cupcakes with icing and rasperries and sift sugar on top to decorate.
Deeeeelicious!