Port-braised beef, speck & mushrooms Recipe • Wiki Recipes

Author: Michelle Southan
Image credit: Craig Wall
Publication: Australian Good Taste

Turn a budget cut into a gourmet dish with this rich beef in port recipe.

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.

All nutrition values are per serve

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.

Port-braised beef, speck & mushrooms