THE RED-WINE FIRE-POT

(Our Play on Spicy Beef Stew / Spezzatino)

THE RED-WINE FIRE-POT

Ingredients: 600g Beef chuck (cubed), 400g Tomato passata, 2 tsp Chili flakes, 2 Red onions (pureed), 2 Carrots (minced), 1 tsp Dried Thyme, 1 tsp Black pepper...

Ingredients

  • 600g Beef chuck (cubed)
  • 400g Tomato passata
  • 2 tsp Chili flakes
  • 2 Red onions (pureed)
  • 2 Carrots (minced)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper

Cooking Method

  1. The Scorch Sear beef cubes on maximum heat until blackened at the edges; remove.
  2. The Architect Fry onion and carrot puree in the fat until sweet and dark.
  3. The Bloom Add chili and spices with a 40ml splash of wine to release the fiery perfume.
  4. The Slow Swell Add passata and remaining wine; return meat and simmer covered for 50 minutes until melting.
  5. The Final Flourish Top with a grating of raw lemon zest and fresh parsley.

Cuisine: Italian

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