Halal Braised Beef And Vegetable Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal beef, slow-baked with a medley of fresh vegetables in a rich tomato and bouillon sauce. Perfect for a comforting and satisfying meal.

Ingredients

• 500 g Carrot
• 900 g - 1 kg Potato
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 51 g Knorr Thick Tomato Soup
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. Preheat your oven to 325°F (165°C).
2. 2. Add 1 tablespoon of flour to a cooking bag and shake to coat the inside. Place the bag in a 2-inch deep baking pan.
3. 3. In a small bowl, mix the remaining 3 tablespoons of flour with 1 teaspoon of salt and 1 teaspoon of paprika. Rub this mixture evenly over the vegetables.
4. 4. Cut the potatoes into cubes and place them inside the prepared cooking bag.
5. 5. Arrange the 4 carrots (peeled and cut into chunks), 3 potatoes (peeled and cubed), 4 stalks of celery (chopped), and 4 onions (peeled and quartered) around the vegetables inside the bag.
6. 6. In a separate bowl, combine 1 can of tomato soup with 1 cup of vegetable stock. Stir well and pour the mixture over the vegetables in the bag.
7. 7. Seal the cooking bag securely and make 6 small openings in the top to allow steam to escape.
8. 8. Bake in the preheated oven for 1 1/2 to 2 hours, or until the vegetables are cooked through.
9. 9. Carefully open the bag to avoid steam, transfer the contents to a serving dish, and serve hot.