Leg & Arse Ragout with Nut Spuds

NZ House & Garden - - GATHERINGS -

Ex­cuse this recipe’s cheeky ti­tle, but the fact is, these unglam­orous cuts of meat cre­ate a rich and vel­vety dish.

50g but­ter 2 ta­ble­spoons olive oil 16 pieces ox­tail and shin beef, bone in (about 2kg) About 1 cup plain flour 1 large onion, sliced 4 large cloves gar­lic, peeled and finely sliced 3 medium car­rots, cut into 2cm dice ¹⁄³ cup brandy (or whiskey or bour­bon) 5 large sprigs flat-leaf pars­ley (in­clud­ing stems) 4 fresh bay leaves 1 sprig thyme 750ml full-bod­ied, good red wine 500ml beef stock 1 ta­ble­spoon golden syrup FOR THE POTATOES: 750g floury potatoes, eg Ilam Hardy or Agria 45g but­ter 4 ta­ble­spoons wal­nut oil or other nut oil ¼ cup chicken stock or bone broth, heated

Heat oven to 160°C. Melt the but­ter with the oil in a heavy bot­tomed, oven­proof pan (one that has a tight-fit­ting lid) over medium heat. Dust the beef in wellsea­soned flour, shake off ex­cess and brown the pieces on each side in batches.

If needed, pour off ex­cess fat. Add the onion, gar­lic and car­rot and sauté un­til slightly soft­ened. Add the brandy and scrape the bot­tom to deglaze the pan.

Re­turn beef to pan and add the herbs, wine, stock and golden syrup. Stir to nes­tle ev­ery­thing in evenly and cover with a car­touche (piece of bak­ing pa­per cut to sit snugly on top of the mix­ture) then cover with lid. Cook 3-3½ hours or un­til the meat is fall­ing away from the bones and the sauce is rich and sticky. Skim off ex­cess fat. Serve with hot mashed potato.

Potatoes: Peel potatoes and cut into even-sized chunks. Cook in salted wa­ter un­til ten­der. Drain and place back on gen­tle heat to re­move any ex­cess mois­ture then push through a sieve or potato ricer un­til the tex­ture is very fine.

Us­ing a large spoon, beat in but­ter and 3 ta­ble­spoons of the oil then the hot stock. Sea­son to taste. Serve with re­main­ing oil driz­zled on top. Serves 6-8

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