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Port-braised beef, speck & mushrooms
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Elevate inexpensive beef with luxurious port wine for a gourmet experience.
Ingredients:
  • 1.5kg beef chuck steak, cut into 8cm pieces
  • 300g speck, rind removed, cut into batons
  • 300g button mushrooms, halved
  • 2 celery sticks, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 4 garlic cloves, halved
  • 250ml (1 cup) port
  • 250ml (1 cup) beef stock
  • 3 fresh thyme sprigs
  • 3 dried bay leaves
Instructions:
  • Preheat oven to 150°C. In a large frying pan over medium-high heat, heat oil. Brown beef in 2 batches by turning for 3-4 minutes. Transfer beef to a large ovenproof dish.
  • Saute speck, mushroom, celery, onion, and garlic in a pan until soft. Pour in port and stock, bring to a boil. Place over beef, add thyme and bay leaves. Cover and bake for 3 hours until tender, stirring occasionally.
  • Transfer the beef and vegetables to a large bowl using a slotted spoon, keeping the braising liquid in the dish. Cover the bowl with plastic wrap and refrigerate for 4 hours or overnight.
  • Skim off any fat from the liquid. Bring to a boil over medium-high heat, then simmer until reduced by half, about 5 minutes. Add the beef mixture and cook until heated through, about 10 minutes.

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