THE RED-WINE MEAT SWELL
(Our Play on Greek Tas Kebap / Spiced Beef Stew)
Ingredients: 600g Beef chuck (cubed), 2 Red onions (pureed), 2 cloves Garlic, 400g Tomato passata, 1 Cinnamon stick, 1 tsp Black pepper, 3 Cloves, 200ml Red Wine, 1 tbsp Honey, 2 tbsp Olive oil...
Ingredients
- 600g Beef chuck (cubed)
- 2 Red onions (pureed)
- 2 cloves Garlic
- 400g Tomato passata
- 1 Cinnamon stick
- 1 tsp Black pepper
- 3 Cloves
- 200ml Red Wine
- 1 tbsp Honey
- 2 tbsp Olive oil
Cooking Method
- The Scorch Sear beef in oil on max heat until charred and dark; remove.
- The Architect Fry onion and garlic until sweet and jam-like.
- The Bloom Add spices and honey with a 30ml splash of wine; the steam will release the warming perfume.
- The Swell Add passata and remaining wine; return meat. Simmer covered for 40 minutes.
- The Final Flourish Top with raw fresh parsley and serve over buttery rice.
