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Braised Beef and Spinach

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  • Main Ingredient: Beef
  • Cook Time: 2.5 hours
  • Serves: 4
  • Recipe by: Polly's Black Sauce
Ingredients

Ingredients

  • 4 x 200g oyster blade steaks, fat trimmed
  • 2L good-quality beef or veal stock
  • 2 tbsp olive oil + extra 1 tsp, for salsa
  • 1 small brown onion, diced
  • 1 garlic bulb, halved
  • 1 carrot, peeled, roughly chopped
  • 150ml dry red wine
  • 100ml dry sherry
  • 2 small truss tomatoes, finely diced
  • ½ small red onion, finely diced
  • 2 tbsp pitted Sicilian (green) olives, finely chopped
  • 1 tbsp baby capers, rinsed
  • 2 tsp finely grated orange zest
  • 2 tsp finely grated lemon zest
  • 2 tbsp coriander leaves and finely chopped
  • 2 tbsp parsley leaves and finely chopped
  • ½ long red chilli, deseeded and finely chopped
  • Polly's Black Sauce

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  • Main Ingredient: Beef
  • Cook Time: 2.5 hours
  • Serves: 4
  • Recipe by: Polly's Black Sauce
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  1. Preheat oven to 150°C (130°C fan-forced).

  2. In a large saucepan, bring the stock to the boil and reduce by 1/4.

  3. Meanwhile, heat half the oil in an ovenproof casserole dish over medium-high heat. Cook the beef, turning, for 8 to 10 minutes or until browned all over. Set the beef aside on a plate.

  4. Add the remaining oil and cook the onion, garlic, and carrot for 8 minutes or until lightly caramelised. Add the wine and sherry, and cook for 2 to 3 minutes then return beef and reduced stock. Season and cover surface with a circle of baking paper and cover with a lid or foil. Place in the oven and cook for 1 ½ to 2 hours, or until beef is tender. Remove the meat from the pan, cover with foil to rest for 10 minutes.

  5. Strain braising liquid, discarding solids. Place 1 cup in a small saucepan and reduced by half, or until slightly thickened. Reserve any extra liquid for another time, if desired.

  6. In a bowl combine tomatoes, red onion, olives, capers, orange zest, lemon zest, herbs and chilli. Add extra tsp olive oil and 2 tbsp reduced stock. Taste, and add extra stock if necessary. Season.

  7. Serve beef with warm salsa, spinach, beans and potatoes.

  8. Add a dash of Polly’s Black Sauce on top.


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