THE RED-SWELL BEEF POT

(Our Play on Braised Beef with Carrots)

THE RED-SWELL BEEF POT

Ingredients: 600g Beef chuck (cubed), 2 Red onions (pureed), 4 Carrots (rounds), 2 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 400ml Red wine, 200g Tomato passata...

Ingredients

  • 600g Beef chuck (cubed)
  • 2 Red onions (pureed)
  • 4 Carrots (rounds)
  • 2 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 400ml Red wine
  • 200g Tomato passata

Cooking Method

  1. The Scorch Sear beef in oil on max heat until charred and blackened; remove.
  2. The Architect Fry onion puree and garlic in the fat until sweet.
  3. The Bloom Add spices and bay leaves with a 40ml splash of wine; the steam will release the perfume.
  4. The Swell Add remaining wine, passata, and carrots; return meat. Simmer covered for 50 minutes.
  5. The Final Flourish Top with raw fresh parsley and extra virgin olive oil.

Cuisine: Portuguese

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