- 1 tablespoon olive oil
- 1.5kg beef chuck steak, cut into 8cm pieces
- 300g speck, rind removed, cut into batons
- 300g button mushrooms, halved
- 2 celery sticks, coarsely chopped
- 1 brown onion, coarsely chopped
- 4 garlic cloves, halved
- 250ml (1 cup) port
- 250ml (1 cup) Massel beef stock
- 3 fresh thyme sprigs
- 3 dried bay leaves
- Step 1Preheat oven to 150°C. Heat oil in a large frying pan over medium-high heat. Cook beef in 2 batches, turning, for 3-4 minutes or until browned. Transfer to a large ovenproof dish.
- Step 2Cook speck, mushroom, celery, onion and garlic in pan for 3-4 minutes or until soft. Add port and stock. Bring to the boil. Pour over beef. Add thyme and bay leaves. Cover. Bake, stirring occasionally, for 3 hours or until tender.
- Step 3Use a slotted spoon to transfer beef and vegetables to a large bowl, reserving braising liquid in the dish. Cover the bowl with plastic wrap. Place in the fridge. Cover the dish with plastic wrap. Chill for 4 hours or overnight.
- Step 4Remove and discard fat from the surface of the liquid. Bring to the boil over medium-high heat. Simmer for 5 minutes or until the liquid reduces by half. Add the beef mixture. Cook for 10 minutes or until heated through.
- High protein
- Low carb
- Low sugar
- Lower gi
Brown the meat in a hot pan before braising – this caramelises the surface and adds flavour and colour to the dish.
Use a pan or dish large enough to hold the meat in a single layer. If it’s overcrowded, the meat won’t cook evenly.
Cover the pan or dish tightly with a lid or foil. This stops the braising liquid evaporating and the meat drying out.
After removing excess fat, boil the braising liquid until it reduces – this creates a rich sauce.
For tasty sides, go for crusty bread, steamed vegies, mashed potato or creamy polenta.
- Author: Michelle Southan
- Image credit: Craig Wall
- Publication: Australian Good Taste