Beautifully tender, can be made a few days ahead and the flavours will improve. For best results ask for chuck/ shoulder piece and slice. Don’t use round steak as it will dry out in the long slow cooking.
Serves 4
2/3 tablespoons sunflower oil
2 onions, sliced
2 leeks, chopped
3/4 cloves garlic, sliced
1 tablespoon brown sugar
1 glass red wine
2 tablespoons balsamic vinegar
300ml stock
1kg shoulder beef, well trimmed and sliced
Sea salt and black pepper
3/4 carrots, chopped
Heat half the oil in a large heavy casserole, sauté the onions and leeks together for a few minutes, then add the garlic, when the onion mixture is just golden, add the brown sugar and allow it to melt into the mix, then add the red wine and boil up for a minute or two. Add the balsamic and stock and continue to simmer. In another large pan, heat the remaining oil, brown the beef in batches and add to the casserole. Season well, cover the casserole, reduce the heat to a gentle simmer and cook for one hour and thirty minutes, add the carrots for the last half hour. Taste for seasoning. The beef should be very tender. Serve in deep bowls with a spoonful of salsa Verde.
Salsa Verde – mix together, 2 cloves garlic, chopped, 2 tablespoons parsley, chopped, small handful capers, 2 tablespoons red wine vinegar, 3 tablespoons olive oil, seasoning. Taste and store in the fridge until ready to serve.