Braised Beef with Orange Prickly Pear Sauce

Mix all the ingredients for the marinade in a baking dish, which should not be aluminum, and pour in the braised beef. Cover and marinate in the refrigerator for one night.

Remove the meat from the marinade, drain and dry with kitchen roll. Pour the marinade through a sieve, keeping the vegetables and marinade separate. Dust the meat with flour, shaking off excess flour. Heat the oil in a large heavy saucepan, brown the meat on all sides over medium heat and remove. Saute the drained vegetables from the marinade in the roast stock for 8-10 min until tender. Return the roast to the cooking pot. Add marinade, cactus fig pueree, parsley and chicken stock, stir well and season with salt and pepper. Bring to a boil, reduce the heat and steam the meat for 2 hours until cooked and tender. Skim off any fat floating on the surface in between.

Remove the roast from the cooking pot and keep warm. Remove the vegetables from the sauce with a slotted spoon and blend in a hand blender or possibly in a food processor. Then mix into the sauce with the orange zest. Cook the sauce over medium heat for about 10 minutes until creamy.

Add the meat repeatedly to the saucepan and heat in the sauce. Remove the braised beef, cut into slices, arrange on plates and generously baste each unit with sauce.

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