Saturday, April 10, 2010


serves four

1 kg beef chuck 4cm long pieces
olive oil for cooking
4-8 whole peeled onions
1 large brown onion sliced
2 rashers bacon sliced
2 cloves garlic sliced
sea salt to taste
8 large brown mushrooms in wedges
1 cup fresh tomato puree
1 fresh bay leaf
1 sprig rosemary
2 sprigs thyme

Brown off the beef in a little olive oil, in a large roasting tray. Remove the meat when well colored on all sides and set aside. Add the pearl onions to the same tray and caramelize well on all sides. Add the sliced onion, bacon, garlic and salt. Reduce the heat so the onion doesn't color too much but rather just softens and sweetens. Add the mushrooms, stir through, then return the meat to the roasting tray and mix all ingredients together well. Add the tomato puree, enough to just cover. If it doesn't quite cover the meat, you can top up with chicken stock or water. Add the herbs, cover with foil and braise in a medium oven for 2½ hours. Serve with your favorite vegetables or salad and plenty of soft polenta.

bacon recipe courtesy of: Neil Perry, "Neil Perry Rockpool Sessions," LifeStyle Food, GPO Box 2692, Sydney NSW 1044, Australia

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