Name: Beef in red wine
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6
Ingredients: 1 kilogram beef, cut into large cubes; 1 1/2 cup (375ml) red wine; 1/4 cup (60ml) rice bran oil; 2 garlic cloves, finely chopped; 1 bouquet garni (bay leaf, thyme and parsley); 125 gram thickly cut pancetta, cubed (optional); 1 large onion, finely chopped; 2 carrots, thickly sliced; 2 tomatoes, peeled, quartered; 1/2 cup (125ml) beef stock; 1 strip orange rind; chopped parsley, mashed potato, to serve

Ingredients

1 kilogram beef, cut into large cubes

1 1/2 cup (375ml) red wine

1/4 cup (60ml) rice bran oil

2 garlic cloves, finely chopped

1 bouquet garni (bay leaf, thyme and parsley)

125 gram thickly cut pancetta, cubed (optional)

1 large onion, finely chopped

2 carrots, thickly sliced

2 tomatoes, peeled, quartered

1/2 cup (125ml) beef stock

1 strip orange rind

chopped parsley, mashed potato, to serve

Method

1.Place beef in a large bowl with wine, 1 tablespoon of oil, garlic and bouquet garni. Toss to coat, cover and refrigerate for 3 hours or overnight to marinate.

2.Heat remaining oil in a flameproof casserole pan on high. Cook pancetta for 3 minutes, stirring, until fat is transparent.

3.Meanwhile, remove beef from marinade. Pour marinade with bouquet garni into a small saucepan and boil rapidly until reduced by half. Add beef to pancetta and cook for 5 minutes, until brown. Add onion and carrot and cook for 5 minutes. Stir through reduced marinade with bouquet garni. Add tomato, stock and orange rind and season to taste.

4.Reduce heat to low. Cover and simmer gently, skimming any surface fat, for 2 – 2 1/2 hours, until beef is very tender. Scatter with parsley and serve with mashed potato.

Use the cheaper cuts of beef for this recipe, such as chuck and blade. The slow cooking will make the meat wonderfully tender.
Note

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