serves
4
prep
25 minutes
cook
7 hours
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
7
hours
difficulty
Easy
level
Stream free On Demand
One Pot Wonders
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 whole beef conical muscles, about 500 g each
- sea salt and black pepper, to taste
- 80 ml (⅓ cup) grape seed oil
- 100 g unsalted butter
- 2 small brown onions, chopped
- 6 garlic cloves, chopped
- 150 g button mushrooms, quartered
- 2 choko, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 swede, peeled and chopped
- 2 tomatoes, chopped
- 3 litres brown veal stock, or beef stock
- ¼ bunch thyme
- 6 star anise
- chopped parsley and pea tendrils, to serve
Instructions
- Preheat the oven to 120˚C. Choose a large, oven proof, heavy–based saucepan with lid that will comfortably fit all the ingredients.
- Season the beef all over with salt and pepper. Place the pan over medium-high heat, add the oil and when hot, brown the seasoned meat all over, then remove from the pan.
- Add the butter, onion, garlic and mushrooms and cook until lightly golden. Add the remaining vegetables except for the tomatoes and cook until well caramelised.
- Return the meat back to the pan along with all the remaining ingredients. Cover closely with a piece of baking paper (cartouche), then a lid and bake for 6 hours or until soft, gelatinous and aromatic.
- Garnish with chopped parsley and pea tendrils.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pot Wonders
