A new complete version of the long, slow beef dinner in the collection.
New cookbook version · Serves 6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1.5 kg beef chuck, cut into large pieces
- 2 tbsp olive oil
- 2 onions, sliced
- 2 carrots, chopped
- 4 garlic cloves
- 2 tbsp tomato paste
- 250 ml red wine or extra stock
- 500 ml beef stock
- 400 g canned tomatoes
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper
Method
- Heat oven to 150°C conventional. Season beef and brown in batches in oil. Remove.
- Soften onions and carrots for 8 minutes. Add garlic and tomato paste for 1 minute, then wine and scrape the pot.
- Return beef with stock, tomatoes, bay and thyme. Bring to a simmer, cover tightly and braise for 3–4 hours until easily pulled apart with a fork.
- Remove bay leaves. Skim excess fat and reduce the sauce uncovered if needed, then adjust seasoning.
Kitchen notes
This new version uses tenderness as the endpoint rather than claiming the exact historical 7-hour-56-minute cook.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
