Beef à la mode

 

Beef à la mode

Serves: 6

Ingredients

Blue Triangle 2.5 kg piece of beef chuck
Blue Triangle 150 gm (1 cup) plain flour, for dusting
Blue Triangle 60 gm (¼ cup) lard
Blue Triangle 12 (about 2 bunches) baby carrots, trimmed
Blue Triangle 1 small celeriac, diced
Blue Triangle 1 celery heart, cut into 1cm pieces
Blue Triangle 12 shallots
Blue Triangle 100 gm mild round pancetta, cut into batons
Blue Triangle 1 tbsp red wine vinegar
Blue Triangle 250 ml red wine
Blue Triangle 400 gm canned finely chopped tomatoes
Blue Triangle 1 litre (4 cups) beef stock
Blue Triangle 1 sprig each thyme and fresh bay leaves
Blue Triangle mashed potatoes to serve

 

Gremolata

Blue Triangle ½ cup coarsely chopped flat-leaf parsley
Blue Triangle ½ lemon, finely grated rind only
Blue Triangle ½ garlic clove, finely chopped

 

Method

  1. Preheat oven to 150C. Tie beef securely at intervals with kitchen string.
  2. Place flour in a bowl or on a plate, season to taste, then add beef and turn to coat evenly in flour, shaking off excess.
  3. Heat lard in a casserole over medium-high heat. Add beef and turn occasionally until browned (5 minutes each side), scraping base of pan to prevent sediment catching on base and burning. Remove from pan and set aside.
  4. Add vegetables and pancetta, stir until browned (3-5 minutes). Remove from pan, cover with foil and set aside.
  5. Deglaze pan with vinegar, then add red wine, scrape base of pan to dislodge sediment, then cook until reduced by half (5-7 minutes).
  6. Add tomato, beef, vegetable mixture, herbs and stock to pan and bring to boil, then cover with a lid and bake, turning beef occasionally, until beef is very tender (5 hours). Remove vegetables from the pan after 3 hours of cooking and set aside.
  7. Return vegetables to pan, cool to room temperature, refrigerate until chilled (3-5 hours). Degrease fat from surface and discard, bring to the boil, then remove meat and vegetables, cover with foil, set aside and keep warm.
  8. Strain sauce through a sieve, then cook over high heat until reduced by half (5-10 minutes). Meanwhile, for gremolata, combine ingredients. Serve sliced beef and vegetables with sauce poured over and scattered with gremolata, with creamy mash to the side.

 

For more recipes using our delicious Australian beef, keep exploring our recipes section.

 

 Note: Not all images displayed on this page utilise Cape Grim Beef.

 

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Terminus Hotel, Fitzroy VIC

Terminus Hotel, Fitzroy VIC

Kettle Black 50 Albert Rd South Melbourne

Kettle Black
50 Albert Rd
South Melbourne

Garagistes, 103 Murray Street, Hobart TAS

Garagistes, 103 Murray Street, Hobart TAS

The European 161 Spring St Melbourne

The European
161 Spring St
Melbourne

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Railway Club Hotel, 107 Raglan St, Port Melbourne VIC

Our Farmers

Stephen Pilkington

Stephen Pilkington

Jackie Marshall

Jackie Marshall

Charles Henry Rothwell

G231

Richard Nicholls

Richard Nicholls

Andrew Kay

Andrew Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour