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2 kg whole beef, pat dried cut into thickish pieces
3 tbsp olive oil
4 brown onion, peeled and cut into 1/8
2 carrots, peeled, split then ¼
1 celeriac, peeled and cut into 1/8
150gm ¼ portabella mushrooms
Few sprigs fresh thyme
1 L beef stock or red wine
2 tbsp tomato paste
1 tbsp brown sugar
1tbsp balsamic vinegar
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Pre-heat cast iron pot for 4 minutes on low heat
Browning off beef cheek few at a time
Add prepped vegetables, herb, stock and seasoning
Allow to slow simmer with the lid vented to one side for 1.5 hours
Remove lid and reduce for 30 minutes
Adjust seasoning
Serve with crushed ruby lou potato and pea mash
Tips:
Brown off meat in batches in olive oil
Large pieces of vegetables
Slow simmer lid on then reduce with the lid off |
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