A real winter warmer

Cauliflower Kaukswe

A classic Burmese curry inspired by Dick's mum.

Prep time: 30 Minutes. 3-4 hours cooking. Serves: 4

  • 1.5kg shin beef, cubed into 3 cm pieces
  • 4-6tbsp olive oil
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 2 sprigs rosemary, chopped
  • 500-650g root vegetables, trimmed and cubed (use carrots, parsnips, turnips and swede)
  • 2tbsp plain flour
  • 1/2 bottle red wine
  • 600-700ml water
  • salt and pepper

  1. Place the beef pieces in a bowl, add salt and pepper and stir to season.
  2. Heat the oil in a flameproof casserole, once really hot add the beef in batches and fry until browned all over. Remove with a slotted spoon.
  3. Lower the heat, add the onions, garlic and a little salt and pepper and fry over a medium heat until softened.
  4. Add the rosemary and vegetables and fry for a further minute or so, scraping up any bits on the bottom.
  5. Stir in the flour and cook for a few seconds until evenly distributed. Add the wine, stirring and scraping the pan.
  6. Return the meat to the pan and add the water until the meat is almost covered. Bring to a gentle simmer, cover and cook very slowly for 3-4 hours until the meat is tender (Or cook in the oven at 150 c/fan 130 c).
  7. Serve with mashed potatoes.

Allergy advice: No allergy information available


A Negroni is one of our favourite classic cocktails, we love the bitter taste of the gin and Campari balanced with the sweetness of vermouth and orange peel garnish.
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