PREP TIME: 15 minutes
COOK TIME: 3 hours 15 minutes
- 2 tbsp Remano olive oil
- 200g whole mushrooms, sliced
- Parsley, to garnish
- 1.2kg Jindurra Station gravy beef
- 375ml One Road South Australian shiraz
- 1 tbsp Stonemill mixed herbs
- 1 onion, chopped
- 2 carrots, chopped
- 1 leek, chopped
- 1 stalk celery, chopped
- 5 garlic cloves, smashed
- 1 litre Chefs’ Cupboard liquid chicken stock
- 3 tbsp Whitemill cornflour, dissolved in 3 tbsp water
- To prepare braised beef, place beef in a casserole dish. Add wine and herbs. Refrigerate, covered, overnight.
- Preheat oven to 160°C (or 140°C in a fan-forced oven).
- Remove casserole dish from fridge. Stir in onion, carrots, leek, celery, garlic and stock. Place over medium heat and bring to a boil.
- Transfer to the oven and cook, covered, for 1½ hours. Uncover and cook for about a further 1½ hours or until beef is tender
- Transfer dish to a medium heat. Whisk in combined cornflour and water. Bring to a boil. Simmer until sauce is thickened.
- Heat oil in a large, deep frying pan over high heat. Add mushrooms and cook, stirring, until golden brown. Season.
- Serve braised beef with risotto. Top with mushrooms and garnish with parsley.
- This is a great dish to make in a slow cooker. The rich smell of beef and red wine is a treat to come home to.
- We served our braised beef with a simple risotto, using Imperial Grain arborio rice.
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