( SERVES 6 )
Buy a couple of kilos of braising steak or any cut that is ribboned with connective tissue or fat.
|2 kgs||Braising beef steak|
|1 kg||Roast vegetables, see recommended veges below|
|1 handful||Olives, optional|
|1||Beef stock, enough to top up the vessel|
|1 optional||White wine|
|2||Garlic cloves, crushed|
|1 tsp||Dried oregano|
|1 tsp||Dried thyme|
|1||Lemon, juice and zest|
|1 can||Tomato puree, or use 2 cups of tomato paste thinned in water|
|1 to serve||Bread, to soak up the sauce|
- Cut your meat into big chunky pieces.
- Peel and generously chunk carrots, onions, parsnip, turnip, swede, celeriac, celery, kumara, yams, potatoes (or use baby ones whole). You don't have to use all of these, just the ones you like, but don't cut them too small. Add some olives if you like them. Place all these into a lidded pot or big casserole dish that can be oven baked. Set the oven to medium.
- Mix beef stock, white wine (optional), crushed garlic (optional), a teaspoon each of dried thyme and oregano, the juice and zest of a lemon, a can of tomato puree or 2 cups of tomato paste thinned in water. Swirl around until combined and then pour over the contents of your vessel. It should be about 2/3 full. Put the lid on and put into the oven.
- After an hour turn the oven down to 150C. Leave for another hour and then check the meat, it should quite tender. Put back in the oven with the lid off to reduce and thicken the liquid a bit. Stir occasionally. When the meat is fall-apart tender, season well with salt and pepper. Serve with bread to dip in the sauce.