José Pizarro’s oloroso braised beef with dried fruit and pomegranate

Method

1. Heat 1 tbsp of the oil in a large casserole with a lid over a low-medium heat and fry the sliced onion for 8 minutes until softened. Add the diced chorizo and cook for a further 6-8 minutes until the chorizo has turned golden. Remove the onion and the chorizo with a slotted spoon and set aside.
2. Put the seasoned flour on a large plate. Dust the beef chunks in the flour. Heat the remaining oil in the casserole, then brown the beef in batches until golden all over. Return all the beef and the onion and chorizo to the casserole, add the sherry and bubble over a high heat for a good 10 minutes. Add the stock, bay leaves and thyme, then season.
3. Bring to the boil, then reduce the heat and simmer, partly covered with the lid, for 1½ hours. Add the dried fruit and continue to cook, uncovered if the sauce is still very liquid, for a further hour until the meat is falling-apart tender. Add a splash of water if it starts to look a little dry. If you prefer, you can cook the casserole at this stage, uncovered, in an oven heated to 150°C/130°C fan/gas 2 for 3 hours.
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4. Serve, garnished with the parsley and pomegranate seeds, with mash or a creamy cauliflower purée.