Spanish
Spanish
Sherry and almond Lamb Broth
Our tested Steamed Lamb Broth: tapas-style, generous, and balanced with sherry and almond....
Spanish · Breakfast
Tapas-style Beef Bowl with sherry and almond
This Spanish Bowl leans on sherry and almond to do the heavy lifting. We steam the Beef for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the manchego and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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