Spicy beef stew with mashed potatoes and steamed cauliflower

The British have their sunday roast, I like to have my saturday stew. Ingredients: 1 bottle of Gordon Highland Scotch Ale 400 g beef, the cheaper cuts that require 3 hours stewing to become soft 1/4 teaspoon ground cinnamon 5 cloves 1/2 teaspoon ground pimento 1 teaspoon ground coriander seeds 1 tablespoon soy sauce 1 teaspoon garlic pepper (1 crushed clove of garlic and 1/2 teaspoon of ground black pepper will do) 1 piece of star anise 2 diced tomatoes 20 pickled onions, the small ones 400 g potatoes 400 g cauliflower 1 knob of butter salt & pepper

Put all ingredients in a cast iron pan. Mix it together and place the tomatoes and some onions on top of the meat. Put the lid on the pan and place it in an oven at 150C for at least 3 hours. Turn the meat and place tomatoes on top of it every hour or so.

45 minutes before serving: peel the potatoes and clean and dice the cauliflower.

30 minutes before serving: steam the potatoes in a pan with little water. Steam the cauliflower with little water in another pan.

5 minutes before serving: drain the potatoes and put them back in the pan. Add butter, salt and pepper and mash the potatoes. Drain the cauliflower.

To serve: put the mashed potatoes and cauliflower on a deep platter. Place the meat on top and pour a few serving spoons of the gravy and tomatoes over it.