Westgold Slow Cooked Beef
Brought to you by Westgold
On a cold winters day, you can’t beat coming home to a hearty, flavour packed slow cooked meal. This comforting winter warmer is packed with vegetables and the soft, tender meat is covered in a rich and buttery red-wine gravy. Add a touch of gourmet to this classic meal with melt in your mouth ricotta basil dumplings and serve straight from the casserole dish.
Serves: 4-6
INGREDIENTS
Ingredients
50g Westgold butter
1 kg beef shins (You can also use beef cheeks, blade steak, chuck steak, cross cut blade steak)
1 large onion
1 carrot
½ celery stick
¼ leek
3 cloves garlic, crushed
2 Tablespoon chopped herbs
2 Tablespoon tomato paste
1 cup red wine
1 ½ cup beef stock
Salt and pepper
Chopped parsley
Flour for dusting
Dumplings:
40g Westgold butter – melted
1 cup Ricotta
1/3 cup flour
1 egg – beaten
¼ cup grated parmesan
Handful basil leaves
Salt & pepper
METHOD
Preheat oven to 140 degrees C. Chop the vegetables (onion, carrot, celery, leek) into medium chunks. Heat an oven proof frypan and melt half of (25g) the butter. Add the vegetables and garlic and sauté until starting to brown. Remove from pan and leave to one side. Dust the beef with flour and season with salt and pepper. Add the remaining 25g butter to the same frypan and brown the shins on both sides. Add the wine, stock, tomato paste, herbs and sautéed vegetables. Cover with tight fitting lid and cook in the oven until the meat is very tender, approximately 3 – 3 1/2 hours.
Dumplings:
Mix together the ricotta, egg, melted butter, parmesan and basil to a smooth dough, stir in flour and salt and pepper. Using a spoon, create large golf ball size dumplings and set aside.
Remove from the oven. Increase the oven temperature to 180 deg C. Place the dumplings into the meat juices between the meat pieces. Cover with the lid and return to the oven for 20 minutes. Remove from the oven. Sprinkle with chopped parsley. Serve straight from the pan or place onto separate plates.
Cook's note: We’ve cooked ours in the oven with an oven proof fry pan/dish with lid. You can also do this in a slow cooker if you’re short on time.
This recipe originally appeared on Westgold. Click here to go to their site.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.