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Slow-cooked smoky beef with cheesy herb twists
Slow-cooked smoky beef with cheesy herb twists
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Prep Time:
65 minutes
Cook Time:
195 minutes
Total Time:
260 minutes
Cheesy pastry-topped slow-cooked beef bake - dinner winner!
Ingredients:
  • 2kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
  • 300g speck, rind removed, cut into batons
  • 3 garlic cloves, crushed
  • 10.00 gm smoked paprika
  • 375ml (1 1/2 cups) beef stock
  • 250ml (1 cup) pale ale
  • 90g (1/3 cup) tomato paste
  • 2 stalks fresh rosemary
  • 500g cup mushrooms, halved
  • 1 egg, lightly whisked
  • 130g (1 1/4 cups) coarsely grated mozzarella
  • 82.50 ml chopped fresh continental parsley
  • 40.00 ml chopped fresh chives
  • 2 sheets butter puff pastry, just thawed (see tip)
Instructions:
  • In a flameproof casserole dish or stock pot, heat half of the oil over medium-high heat. Brown the beef in 3 batches, turning occasionally for 4-5 minutes. Transfer the seared beef to a large heatproof bowl.
  • Heat the remaining oil in the pan over medium heat. Sauté speck and onion until onion softens. Stir in garlic and paprika until aromatic. Add stock, ale, tomato paste, and rosemary. Bring to a boil. Return beef to pan. Simmer partially covered for 1 hour. Stir in mushrooms and simmer for an additional 1 hour 10 minutes until meat is tender and liquid reduces slightly.
  • - Preheat your oven to 200C/180C fan forced. For those using a stock pot, place the beef mixture into a spacious 3L (12 cup) ovenproof dish.
  • For the cheese twists, mix the cheese, parsley, chives, and egg in a bowl, season. Lay one sheet of pastry on a piece of baking paper, roll out to a 30cm square. Spread with the cheese mix. Top with another pastry sheet, seal the edges. Cut into fourteen 2cm-wide strips. Transfer to a baking tray lined with paper. Chill in the freezer for 20 minutes.
  • Thaw the pastry strips. Twist and shape one strip into a circle, then do the same with the others. Cover the beef mixture with the pastry circles. Brush all with whisked egg. Bake until golden and crisp, about 40 minutes.

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