Name: Port and orange braised beef
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 1
Ingredients: 27.30 gm olive oil; 800g beef chuck steak, trimmed, cut into 4cm pieces; 1 brown onion, halved, cut into thin wedges; 2 garlic cloves, thinly sliced; 250.00 ml port; 382.50 gm salt reduced chicken style liquid stock; 3 large sprigs fresh rosemary; 3 dried bay leaves; 2 strips orange rind, pith removed; 62.50 ml chopped fresh flat-leaf parsley leaves; Mashed potato, to serve

Port and orange braised beef

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Prep Time:
15 minutes

Cook Time:
140 minutes

Total Time:
155 minutes

Indulgent port and orange braised beef casserole, ideal for chilly nights.

Ingredients:

27.30 gm olive oil
800g beef chuck steak, trimmed, cut into 4cm pieces
1 brown onion, halved, cut into thin wedges
2 garlic cloves, thinly sliced
250.00 ml port
382.50 gm salt reduced chicken style liquid stock
3 large sprigs fresh rosemary
3 dried bay leaves
2 strips orange rind, pith removed
62.50 ml chopped fresh flat-leaf parsley leaves
Mashed potato, to serve

Instructions:

In a large, heavy-based flameproof casserole dish, heat 1 tablespoon of oil over high heat until sizzling. Season the beef and brown it in batches for about 5 minutes. Transfer the beef to a bowl.
Pour the rest of the oil into the dish along with the onion. Sauté while stirring for 5 minutes until the onion is soft. Introduce the garlic and sauté for an additional minute. Pour in the port and let it simmer while stirring for 3 minutes.
Place the beef back in the dish then pour in the stock and add the rosemary, bay leaves, and orange rind. Lower the heat and simmer partly covered for 2 hours until the beef is tender and the liquid has reduced.
Remove the fragrant rosemary and bay leaves from the dish and discard. Season with a perfect balance of salt and pepper, then gently stir in fresh parsley. Serve alongside creamy mashed potatoes.

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