Beef Daube with Cumin and Coriander

One of my rare meat recipes. No idea where this one originates from, I 'borrowed' it from a friend and tweaked it slightly.

Ingredients:

• 500g casserole beef (beef chuck or braising steak etc) cut into 1-inch cubes
• 1 tablespoon flour
• 1/2 tablespoon olive oil
• 1 medium red onion, chopped
• 1-2 garlic cloves, finely chopped
• 1/2 tablespoon ground coriander
• 1 teaspoons ground cumin
• 1/4 teaspoon ground black pepper
• 3/4 cup broth
• 1/4 cup dry red wine
• 1 tbsp chopped fresh coriander (cilantro) or parsley leaves
• 2 bacon slices, chopped and fried til crispy

Preparation:

1. Preheat oven to 325°F.
2. Heat the oil in a pan. Sauté onion and garlic over medium heat until beginning to brown. Transfer to a plate and keep to one side.
3. Sprinkle meat with salt and pepper. Dust with flour; toss to coat. Brown over medium-high heat.
4. Return onion and garlic to pot. Add coriander, cumin, and pepper. Stir 2 minutes.
5. Add broth and bring to simmer. Cover and transfer to oven.
6. Braise 2 hours
7. Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes.
8. Sprinkle with the coriander and reserved bacon before serving.

Serves 2