Slow Cooked Beef
Kathy TsaplesIngredients:
- 1 1⁄2 kg round steak, cleaned and cut into cubes
- 3 cans of Roma tomatoes, crushed by hand
- 1 onion, finely diced
- 2-3 cloves of garlic
- 1⁄2 cup of olive oil, plus an additional 2 tbsp
- 1 tbsp red wine vinegar
- 1L water or chicken stock (optional)
- 1 tbsp tomato paste
- 1 tsp sweet paprika
- A pinch of cinnamon
- A few basil leaves
- 1 bay leaf
- 1 tsp sugar
- 1 tsp cooking salt
- 1 tsp pepper
Method:
- In a heavy-based wide casserole dish, brown your meat a little at a time so that it doesn’t stew.
- Once all the meat has browned, add the onion and the garlic cloves. Stir a few times.
- Add the tomato paste and sweet paprika, and cook for a few minutes.
- Add the canned tomatoes, sugar, salt, pepper, cinnamon and bay leaf as well as the half cup of olive oil.
- Add 1 litre of water or chicken stock if you like, close the lid, and simmer gently for about 1 hour. Check every so often and stir.
- The liquid will evaporate, leaving a lusciously thick tomato sauce. The meat should be soft and melt in your mouth.
- If the meat needs more cooking, just add a little more water and continue to simmer. In the final 15 minutes, add the 2 tablespoons of oil, basil leaves and red wine vinegar
For chef quality results, we recommend using Anolon cookware!
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
