Happy Fathers day weekend ahead.
Video link as an optional extra is $10 for a fun cook along. Click here to purchase & access.
You might fancy a fun ook along yourselves this week or weekend ahead.
- 1.5 kg Beef shoulder chuck or blade, slice into thick steaks
- Olive oil or extra virgin olive oil - a good slug
- 500 g brown onion finely diced
- 500 g finely diced celery
- 500 g carrot super finely diced
- 6 garlic cloves peeled and crushed
- 60 ml Italian aged balsamic vinegar
- 200-250 g of tomato paste
- 500-600 ml approx of passata or sugo
- A bottle 750 ml full-bodied Italian red wine, such as a Chianti
- A small handful of Italian flat-leaf parsley
- Heat the olive oil in a large pan and add onion, carrot and celery and fry gently for approximately 5 – 8 minutes. They must be soft and aromatic. You’re creating the base of a beautiful dish. Don’t rush things.
- Add the garlic and fry for a further 1 minute to infuse the flavours.
- Add the vinegar to help with a little magical depth & zing as well as lifting the wonderful base flavours up from the pan.
- Create little ‘pockets’ amongst the cooking aromatics and add the beef. Salt both sides and cook to seal on both sides.
- Add the tomato paste and stir through to combine.
- Add the passata or sugo and stir to combine.
- Add the wine and simmer gently to allow the alcohol to evaporate a little.
- Stir in the roughly chopped parsley.
- Cover with a lid or double layer of foil on 160oC. Simmer for anywhere between 3-6 hours preferably in your oven, but the stove top will suffice. Your beef is ready when the beef will pull apart/ shred with two forks, with ease.