Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious braise, which fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard or baby bok choy would also be nice. You can find the marmalade with the British foods in the international aisle of large supermarkets.
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Let me start by saying I made this in an enamel-lined cast iron Dutch oven on 300 degrees; not a slow cooker. Love it but next time I will use more lime marmalade. Didn’t have Thai peppers so subbed Serrano. Plenty spicy and I like spice. I will make this again, but didn’t have as much flavor as I’d hoped.
Prepare for heat!! I shop at a well stocked grocery store, but it didn't have Thai bird chilis, so I got red Fresno chili peppers. Since I wasn't familiar with them, I only used 4 small ones, not 6, and I scraped out the seeds. For me and my husband, the dish was certainly SPICY! Not sure we could have tolerated much more heat. My store didn't have lime marmalade either, and with no time for a trip to another store, substituted orange marmalade. I think that was fine. I will try this again with less heat, as the beef came out so tender, and under the heat, the flavors were really good. Served with rice and roasted broccolini.
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