Serves 3-4 people
INGREDIENTS
3 tsp olive
oil or Pepe Saya butter (Australia’s best cultured butter)
700g free
range grass fed beef, preferably chuck or blade, cut into large chunks
100g smoked
streaky free range bacon (sliced)
350g
shallots or pearl onions (peeled)
250g brown
mushrooms (about 20)
2 garlic
cloves, sliced
2
tablespoons tomato paste
500ml red
wine (a Shiraz or Merlot is perfect)
500ml The
Stock Merchant Free Range Beef Stock
METHOD
1. Heat a
large oven proof pot (like a Le Creuset) and add 1 tablespoon oil or
butter. Fry
beef a couple of pieces at a time until browned on all sides, transfer
meat to
holding pot when finished, use more oil or butter if necessary.
2. After
finishing beef, fry bacon, shallots, mushrooms, garlic and bouquet
garni until
lightly browned. Mix in tomato puree and cook for a few minutes,
return beef
and juices to pot.
3. Pour wine
and stock into mixture, bring to boil and either simmer on stove
for 3 hours
or put into oven at 150C. Ensure that the pot is covered with foil
with a
downwards cone in the middle (so condensation drips back into the
mixture).
Ensure lid is on.
4. Cook for
three hours or so. Take out of oven and if the sauce is still watery,
let sauces
thicken by simmering on oven with the lid off. Add a slurry of flour
or
cornstarch to further thicken if required.
5. Serve
with mashed potatoes or rice.
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