Braised Steak with Fennel and Mandarins

This is an adaptation of a recipe by Lauraine Jacobs published in the ‘Listener’, Volume 264 No 4077, 28 July 2018, page 42. Lauraine’s offering was basically a pot-roast, using a 1.2kg piece of brisket. I have modified this to a stew using half that amount of diced fillet steak, which requires much less cooking time. Many thanks, Lauraine, for a really good idea.



3 mandarins.

1 small red chilli, seeded and finely chopped.

1 small fennel bulb, sliced [reserve the feathery leaves].

1 medium carrot, grated.

¼ cup olive oil.

25g butter.

600g diced lean beef.

1 tsp fennel seeds, whole.

Salt and pepper to taste.



Remove the zest from the mandarins and place in a bowl. Extract the juice from 2 and reserve. Peel the third and break it into segments. Place the segments in a pottle and reserve. Prepare the fennel, chilli pepper and the carrot and add to the zest. Set aside.



Heat the oil and butter together in a sauté pan over a hot flame. Sear the meat all over until sealed and transfer to a bowl. Add the fennel seeds to the skillet and fry until they pop, then add the chilli, the sliced fennel, the carrot, the mandarin zest and the salt and pepper.

Stir fry until soft then add the flour to the skillet, stir through  and add the stock. Stir until thickened, then return the meat, mix well, cover and cook for 1 hour. Add the juice of 2 mandarins, stir through and cook for another 10 minutes. Serve garnished with mandarin segments and the fennel leaves.


Serve with: Boiled, roast or mashed potatoes and a green vegetable.


Serves: 4.

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