1 bottle of Gordon Highland Scotch Ale
400 g beef, the cheaper cuts that require 3 hours stewing to become soft
1/4 teaspoon ground cinnamon
1/2 teaspoon ground pimento
1 teaspoon ground coriander seeds
1 tablespoon soy sauce
1 teaspoon garlic pepper (1 crushed clove of garlic and 1/2 teaspoon of ground black pepper will do)
1 piece of star anise
2 diced tomatoes
20 pickled onions, the small ones
400 g potatoes
400 g cauliflower
1 knob of butter
salt & pepper
Put all ingredients in a cast iron pan. Mix it together and place the tomatoes and some onions on top of the meat. Put the lid on the pan and place it in an oven at 150C for at least 3 hours. Turn the meat and place tomatoes on top of it every hour or so.
45 minutes before serving: peel the potatoes and clean and dice the cauliflower.
30 minutes before serving: steam the potatoes in a pan with little water. Steam the cauliflower with little water in another pan.
5 minutes before serving: drain the potatoes and put them back in the pan. Add butter, salt and pepper and mash the potatoes. Drain the cauliflower.
To serve: put the mashed potatoes and cauliflower on a deep platter. Place the meat on top and pour a few serving spoons of the gravy and tomatoes over it.