This is a heartwarming recipe that Chef Soren makes at home for his wife, siblings and friends. It’s easy, simple, and full of flavor sitting on one (or none) of the usual mash, pasta or rice.
Ingredients for 4-6
- 1.5 kg pieces of beef tibia, cut into approximately 5 cm cubes
- 200 g continental smoked bacon, cut into 1 cm sticks
- 1L of red wine (Sauvignon Cabernet or Shiraz)
- 1 tablespoon of tomato paste
- 20 pickled onions, plus marinade juice
- 20 small button mushrooms
- 20 snow peas
- 2 bay leaves
- 100 ml extra virgin olive oil
- organic lake salt
- freshly ground black pepper
- mashed potatoes
Brown the pieces of meat over high heat in a large saucepan, with extra virgin olive oil and a little salt and pepper. When there is a lot of color, add the bacon sticks and tomato paste, cooking well for three to four minutes. Add bay leaves and wine, stirring and bringing to a boil before simmering gently with a 95 percent lid on for two hours, stirring occasionally.
Do not let it stick or burn. If it starts to cook dry, add the broth and stir the bottom well. Then add the onions, marinade juice and mushrooms, cook and stir over low heat without a lid for another 30 minutes until the meat is tender to your liking.
Discard the bay leaf and if the sauce is too runny, use a tablespoon of potato starch to thicken it. Sugar cubes can be blanched for three minutes in salted boiling water, then mixed as a crispy fresh filling.
Enjoy your meal.
Vince is the owner of Mondos Butchers located at 824 Beaufort Street, Inglewood. They are open Tuesday to Friday 9 a.m. to 5.30 p.m. Saturday 9 a.m. to 2 p.m. Call 9371 6350 or visit www.mondo.net.au.