Beef in red wine


Australian Women’s Weekly NZ - - NEWS -

250g pancetta, chopped 1 medium (150g) onion, chopped 1 medium (120g) car­rot, chopped 2 trimmed (200g) stalks cel­ery, sliced 4 cloves gar­lic, peeled, sliced 10 (250g) spring onions, peeled, halved 2 ta­ble­spoons duck fat (see Michele’s tips) 2kg stew­ing beef, trimmed, cut into 6cm pieces (see Michele’s tips) ⅓ cup (80ml) brandy 1 bay leaf ¼ tea­spoon ground cin­na­mon 2 whole cloves 2 strips or­ange rind 2 cups (500ml) red wine 2 cups (500ml) beef stock 2 bunches baby car­rots, trimmed, scrubbed 1 ta­ble­spoon chopped fresh curly pars­ley 1 Pre­heat oven to 170°C (150°C fan-forced). 2 Heat a large cast iron casse­role over medium heat. Cook the pancetta, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til fat has ren­dered and pancetta is golden brown. Add onion, car­rot, cel­ery, gar­lic and shal­lots; cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til veg­eta­bles have soft­ened. 3 Mean­while, heat duck fat in a large fry­ing pan. Cook beef in batches un­til well browned all over, trans­fer­ring beef to casse­role as you go. When all beef is browned, add brandy to fry­ing pan; bring to the boil, scrap­ing dark pieces from base of pan. Pour liq­uid into casse­role; stir to com­bine beef and veg­eta­bles. 4 Add bay leaf, cin­na­mon, cloves, rind, wine and stock. Cover with a tight-fit­ting lid, then wrap a sheet of foil around the lid area to en­sure the dish is well sealed. 5 Cook beef for 3 hours. Re­move from oven. Add car­rots; cover. Cook for a fur­ther 30 min­utes or un­til beef and car­rots are ten­der. Sea­son; sprin­kle with pars­ley. 6 Serve beef with pota­toes anna and peas with onion and let­tuce or mashed potato and steamed greens, if you pre­fer. Suit­able to freeze. Not suit­able to mi­crowave.

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