- 0:30 Prep
- 3:30 Cook
- 6 Servings
- Capable cooks
Turn a budget cut into a gourmet dish with this rich beef in port recipe.
Ingredients
- 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
Method
- 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
Nutrition
2253 kj
Energy
24g
Fat Total
8g
Saturated Fat
2g
Fibre
62g
Protein
184mg
Cholesterol
993.77mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
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
