Due to the use of the fruit and the beetroot this salad is fairly sweet. I don't think it would do well as a starter due to that sweetness but it is perfect for a lunch dish and maybe adding a bit of goatcheese would make it less sweet
Prep Time 15mins
Cook Time 15hrs49mins
Author Simone van den Berg
1red grapefruit + 1/2 red grapefruit for the juice
1tbspwhite wine vinegar
juice of 1/2 grapefruit
Serve with mashed potatoes or rice (we picked the mashed potatoes)
Cut the beef in chunks of about 2 cm and put pepper and salt on them. Put the butter in a casserole pan and once the butter stops foaming add the meat. Bake the meat for about 10 minutes on medium high till it is browned.
Cut up 3 onions in rough pieces and add them to the meat. Bake for another 5 minutes. Add the bottle of beer.
Stick the cloves into the remaining onion (you can leave it whole, it will fall apart anyway) and add this together with the mace, bayleave and cinnamon stick to the meat. Bring to a boil, add pepper and salt and sugar to taste. You don't want it to be overly sweet. Put a lid on the pan and simmer for approx. 2 hours. Add the carrots in and simmer for another half hour before you add the pumpkin. Simmer for another half hour and check if the meat is fall apart tender and the pumpkin well done.
You can add potatoes to the mix together with the pumpkin and have a one pot meal or you can make mashed potatoes and serve those on the site. Sprinkle some freshly grated nutmeg over the mashed potatoes!
You can easily make this dish the day before as the flavors will only get better after a day.