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Port-braised beef, speck & mushrooms

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Port-braised beef, speck & mushrooms
Port-braised beef, speck & mushrooms
  • 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 1
    Preheat 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 2
    Cook 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 3
    Use 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 4
    Remove 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

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