As we all know, summer is about eating light, fresh food like my Caprese salad. However, I really like to continue devouring slow cooked wintry meals during the summer. Having said that, this dish isn’t as wintery or as rich as a steak and ale pie and I personally think it worked rather well considering the time of year – especially on a Sunday, in lieu of a roast. This is so delicious I’ve had it a couple of times in the past few weeks; it has such a good depth of flavour and is incredibly satisfying to eat when it has been cooked for at least 3 hours. Indeed, the most important thing to remember when preparing this casserole, or any meal that includes the cheaper cuts of meat, is to cook it for a long time. After 3 hours the fat should have melted away from the meat, enriching the dish, and the meat will have become incredibly tender. This casserole would also work very well with on-the-bone cuts such as oxtail – meat on the bone is incredibly sweet and when cooked the marrow in the bones will melt into the gravy, enriching it further.
