ITAL­IAN BRAISED BEEF WITH GREMOLATA

Women's Weekly (Malaysia) - - Flavors of the World -

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.

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