This recipe can be used for any of the leftover Christmas meats, but having experimented a couple of times it does go particularly well with Beef, or the darker meats from the Turkey, Goose, or a mixture of any of the above. Delicious with a punchy coleslaw in soft brioche rolls or similar.

2 tablespoons olive oil or dripping
1 large onion, peeled and sliced thinly
3-4 fat garlic cloves, peeled and crushed
A bit fat chunk of ginger, peeled and grated
A bottle or can of good quality ginger beer 350-500ml. I used Fentimanns
200ml beef stock (1 pot/cube dissolved in boiling water)
2 star anise
2 teaspoons Worcester sauce
2 teaspoons soya sauce or miso paste if you need extra salt or flavour
About 1 kg of leftover meat, cut into 2-3 cm thick slices. Once it has cooked and reheated, it will be shreddable.

½ a small or ¼ of a large red cabbage, hard core removed, and sliced very thinly. If you have a food processor, this will be a few moments work.
2 large carrots, grated } Just wash and grate, don’t worry about peeling.
2 apples, grated. } Much better for you!
40g or so dried cranberries, or sultanas, or chopped dried apricots

Juice of half a lemon
Juice of a large satsuma, clementine or orange.
1 tablespoon balsamic or sherry vinegar
4 tablespoons Olive Oil
1 teaspoon ground coriander
Sea Salt and Black Pepper

To finish: A finely sliced shallot, or a couple of finely sliced spring onions.

Make up the dressing in a large bowl, and taste it – it should be punchy, a bit sweet and sour and well flavoured and seasoned. Add all of the vegetables and dried fruit, and stir well to combine. Allow to stand for an hour or so before checking flavours and serving. If you really cannot imagine a coleslaw without mayonnaise, do add up to 6 tablespoons to the other dressing ingredients. It will also be delicious – just different!

Over a low heat in a lidded large pan, gently sauté the onion, garlic and ginger until the onions are translucent. Add all of the other ingredients, including the chunks of meat and bring to the boil. Pop a lid on the pan, reduce to a simmer and allow to cook for about 25-35 minutes. The liquid should have reduced quite a bit by now, and the meat should shred easily using two forks. If not, put the lid back on and simmer for another 15 minutes or so.

Shred the meat into the syrupy liquid and check seasonings.

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