Peppery beef and goat stew
Photo by Tam West
Warm up on a cool spring night with this Asian-inspired stew - meltingly tender goat and beef shin with szechuan and mixed peppercorns, coriander, lemongrass and curry leaves.
|2 Tbsp||Peppercorns, mixed types|
|1 Tbsp||Szechuan peppercorn|
|1 Tbsp||Ground nutmeg, or use 2-3 threads of mace|
|1 whole||Garlic bulb, peeled and smashed|
|1 handful||Coriander leaves, and curry leaves|
|3||Kaffir lime leaves|
|1 piece||Lemongrass, stem end|
|1 drizzle||Olive oil, a generous one|
- To make ground pepper, using a spice blender, finely grind all peppercorns and ground nutmeg or 2-3 threads of mace.
- To make the paste, blitz peeled, smashed garlic with a handful of coriander and curry leaves, kaffir lime leaves, lemongrass and a big glug of olive oil to form a chunky paste.
- Preheat oven to 150C. Season beef shin and goat with salt. Heat a little oil in an oven-proof pan with lid. Sear meat to colour, then remove. Reheat pan, add onion, capsicum and celery, all roughly chopped, and cook gently until soft. Add paste and ground peppercorns and cook until fragrant and combined.
- Return meat, deglaze pan with enough red wine to just cover. Cover and bake for about 4 hours until tender. Remove meat and strip from bones. Strain gravy (pressing the solids through) into a clean pot, return meat and reheat to serve over fresh tagliatelle, polenta or a mash.
Turn up the heat with more of Warren's spring dishes