A simple dish of Scottish minced beef and sweetcorn.
The beef was browned with a little sunflower oil. Stirred frequently for around twenty five minutes. Then boiling water was added, and the beef was cooked slowly under glass for two hours.
The tinned sweetcorn (200g) was added after an hour. Along with three red finger chillies, four garlic cloves (diced), two pinches of coriander leaf, two pinches of oregano, two pinches of paprika, beef stock, and two glugs of Italian red wine (Merlot).
Served with some potato bread, or another bread of your choice.
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