BEEF AND DARK ALE STEW

Better Homes and Gardens (Australia) - - Slow Cooking -

6 in­gre­di­ents In the oven

Prepa­ra­tion time 10 mins

Cook­ing time 5 hours

Serves 4–6

2kg beef osso bucco

10-12 sprigs thyme, plus

ex­tra to gar­nish

500g jar pick­led onions, drained

and rinsed un­der cold wa­ter

375ml dark ale

410g can diced toma­toes

with tomato paste

500ml salt-re­duced chicken stock

OP­TIONAL SERV­ING SUG­GES­TIONS

Mashed potato

Finely chopped flat-leaf

pars­ley leaves

Sour cream

Crusty bread rolls

STEP 1 Pre­heat oven to 140°C fan-forced (160°C con­ven­tional).

STEP 2 Tie each piece of osso bucco with a length of twine to hold bone in place. Insert sprigs of thyme un­der twine.

STEP 3 Trans­fer to a large, wide, heavy-based oven­proof saucepan.

STEP 4 Put all re­main­ing in­gre­di­ents in pan.

STEP 5 Cover with lid and trans­fer to oven. Cook for 5 hours un­til beef is fall­ing apart.

STEP 6 Re­move pot from oven, re­move lid and sea­son with salt and pep­per to taste. Use scis­sors to cut string from osso bucco. Serve gar­nished with ex­tra thyme and op­tional serv­ing sug­ges­tions, if us­ing.

STEPS STEP 2 STEP 4 STEP 3 STEP 4 STEP 5 STEP 4 Kitchen Aid 5.7L Cast Iron Casse­role in Em­pire Red, $449.

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