375mlDry red wineor 1/2 red wine 1/2 chicken stock
15fresh pickling onionspeeled
10 small whole carrots
8smallpeeled potatoesunpeeled new potatoes scrubbed clean
300gpacket creamed spinach and mushrooms, thawed(Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
salt to taste
Heat the oil in the pot and brown the meat a little at a time.
Remove and set aside
Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
Return the meat to the Pot.
Heat the brandy slightly, pour over the meat, and ignite.
Add the heated sherry, red wine and lemon juice once the flames have died down.
Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
Season with nutmeg and salt, cover and simmer for a further 15 minutes.