This is a brand new recipe from Tin Can Cook – 75 store cupboard recipes by Jack Monroe – which is available here, and there is a fundraiser to donate it to foodbanks here.

I originally titled this recipe ‘sticky barbecue beef’, but describing this as barbecue-anything feels wildly disingenuous, not least because it hasn’t been anywhere near one! The quantities given here will serve one or two people, depending on appetite, and can be easily scaled up to serve more, though it will need a longer cooking time. To make it go further, pack the sauce out with onions (100g per person) or kidney beans (1 tin per same-sized tin of steak). You can make this fancy by adding paprika or mustard for heat, or a dash of vinegar to offset the sweetness, but it works perfectly well just as it is. A large pot of this makes an excellent dinner, served atop a pile of mash. I use cheap full-sugar cola in mine, because I care not for preachery, but the diet version works as well.

Serves 1–2, depending on appetite, from 94p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)

1 x 400g tin of chopped tomatoes, 28p

330ml full-sugar cola, 3p 

1 x 400g tin of stewed steak, £1.56

First pour the tomatoes and cola into a large pan. Bring slowly to the boil, keeping an eye on it and stirring well, as the bubbles in the cola will rise rapidly and boil over if you don’t keep them under control. When it starts to come to a boil, reduce to a simmer and cook for 20 minutes to reduce and thicken the sauce.

Tip the stewed steak into a sieve or colander and rinse off the gravy as best you can, then add the meat to the pot. Turn the heat back up. Cook for a further 10 minutes, or as long as you can spare – the longer this cooks for, the thicker and glossier the sauce becomes, but 10 minutes will suffice.

A simple trick for thickening a sauce without using too much heat is to allow it to cool completely, as the cooling action thickens the sauce (because, science) and the pot will continue to slowly cook everything as it cools. Simply heat through when required, and serve.

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All text copyright Jack Monroe.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.



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