ITALIAN BRAISED BEEF WITH GREMOLATA
Prep 25 mins • Cook 2 Hours • Makes 4-6
750g beef chuck steak, 3cm pieces • 1⁄ cup seasoned plain flour • 2 3 tbsps olive oil • 6 small onions, peeled, quartered • 4 garlic cloves, finely sliced • 1 tsp chilli flakes • 1⁄ cup tomato paste • 3 cups beef stock • 3 400g can diced tomatoes • 1⁄ cup Monte Verde Cesena Balsamic 3
Vinegar • 2 bay leaves • 1 bunch baby carrots, trimmed, peeled • 2 medium parsnips, halved, cut into thin wedges (see tip) • Instant polenta, to serve • GREMOLATA ½ cup fresh parsley, coarsely chopped • 1 tbsp lemon zest, finely chopped • 2 garlic cloves, finely chopped
1 Toss beef in flour, shaking off excess. In a saucepan, heat half oil on high. Brown beef in two batches, 4-5 mins each. Transfer to a plate. 2 In same pan, heat remaining oil on high. Sauté onions 4-5 mins, until lightly browned. Stir in garlic and chilli and cook 1 min. 3 Add tomato paste and cook, stirring, 1 min. Stir in 1 cup of stock to deglaze. Simmer 1-2 mins, until almost completely evaporated. 4 Return beef to pan with stock, tomato, vinegar, and bay leaves. Bring to boil. Reduce heat to low. Simmer, covered, 1½ hours, stirring occasionally, until beef is tender. 5 Add remaining vegetables. Simmer, uncovered, for 10-15 mins, until carrots and parsnips are tender. 6 GREMOLATA. In a bowl, combine all ingredients. Serve beef on polenta, sprinkled with gremolata.
TIP: You can substitute parsnips with sweet potatoes.