Recipe Inspiration

Ingredients...

3kg boneless beef rib, cut to 2 inch pieces

500g pancetta, cut to 2 inch pieces

1kg carrots, cut to 2 inch pieces

200g celery, cut to 2 inch pieces

150g onions, sliced

10g garlic, crushed

3 bay leaves

10g thyme

1ltr Essential Cuisine Signature Red Wine Jus

200ml water

400g button mushrooms, cut to quarters

400g silverskin onions

½ bunch flat parsley, chopped

Method...

1. Preheat the oven to 160°C.

2. In a pan with a little oil, sear the seasoned beef and half the bacon. Add to an ovenproof dish.

3. In the same pan, fry the carrot, celery, sliced onion and garlic. Season well. Add to the oven proof dish with the meat. Add the Signature Red Wine Jus, bay leaves and thyme.

4. Braise for 3 hours, or until the beef is soft.

5. In batches, fry off the remaining bacon until crispy and all the mushrooms. Add to the pot with the silverskin onions. If it’s a little dry, add a drop more water.

6. Bake for a further 30 minutes, sprinkle with the parsley and simply serve with crusty bread or your choice of seasonal potatoes.