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Crunch-topped slow-cooked beef & onion jam
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Prep Time:
30 minutes
Cook Time:
225 minutes
Total Time:
255 minutes
Slow-cooked dish the whole family will love, perfect for meal prepping!
Ingredients:
  • 2 brown onions, halved, thinly sliced
  • 2 fresh thyme sprigs
  • 32.00 gm brown sugar
  • 20.00 ml red wine vinegar
  • 3 eggs, lightly whisked
  • 250ml (1 cup) milk
  • 25g (1/3 cup) shredded parmesan
  • 20.00 ml chopped fresh continental parsley
  • 1 garlic clove, crushed
  • 300g piece Turkish bread, cut into 2cm thick slices
  • Cocktail truss tomatoes, roasted, to serve
  • 40g (1/4 cup) plain flour
  • 1.5kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 250ml (1 cup) beef stock
  • 185ml (3/4 cup) red wine
  • 3 dried bay leaves
  • 3 fresh thyme sprigs
  • 300g rindless bacon rashers, coarsely chopped
  • 1 leek, cut into 1cm thick slices
Instructions:
  • 1. Preheat the oven to 180C. 2. Season flour with pepper, then coat the beef in the seasoned flour. 3. Heat half the oil in a frying pan over medium-high heat. Sear the beef in 4 batches, turning occasionally, for 2-3 minutes each batch until browned. Reheat the pan in between batches. 4. Transfer the browned beef to a 3.5L (10 cup) ovenproof dish. 5. Add tomato, stock, red wine, bay leaves, and thyme to the dish. 6. Cover the dish and bake for 2 1/2 hours.
  • Heat the rest of the oil in a large frying pan over medium heat. Cook bacon and leek, stirring occasionally, for about 5 minutes until the leek starts to soften.
  • Combine the leek mixture with the beef filling, then bake covered for an additional 30 minutes until the beef is tender.
  • Heat oil in a large frying pan over medium heat. Sauté onion and thyme until caramelised for about 20 minutes. Mix in sugar and vinegar, and simmer until thickened and liquid evaporates, about 3 minutes.
  • - Place the beef on a cutting board and shred it using two forks. - Return the shredded beef to the pan. - Spread half of the beef filling in a 1.75L (7 cup) ovenproof dish or frying pan, saving the rest for later. - In a bowl, combine egg, milk, parmesan, parsley, and garlic. Season with pepper. - Dip the bread into the egg mixture until it's soggy, saving any leftover mixture. - Arrange the soaked bread on top of the beef mixture, overlapping slightly. - Place the onion mixture in between the slices of bread. - Pour the remaining egg mixture over the top. - Bake for 30 minutes or until the bread is golden. - Garnish with cocktail truss tomatoes before serving.

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