Garlic Pepper Seasoning, Green Onion Seasoning, Sun-dried Tomato Pesto, Liquid Chicken Stock, Balsamic Vinaigrette
You will need
olive oil
250 g streaky bacon, cubed
1.5 kg beef chuck, boned and cubed ± 3 cm
Ina Paarman’s Garlic Pepper Seasoning
2 large onions, chopped
Ina Paarman’s Green Onion Seasoning
3 medium carrots, cut into coins
8 cloves garlic, finely sliced
1 T (15 ml) fresh thyme leaves
1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
2 cups (500 ml) red wine
1 ½ cups (375 ml) water
2 x 25 g Ina Paarman’s Liquid Chicken Stock
¼ cup (60 ml) soy sauce
4 bay leaves
500 g shallots or baby onions, peeled
1 T (15 ml) sugar
3 T (45 ml) butter
¼ cup (60 ml) Ina Paarman’s Balsamic Vinaigrette
¼ cup (60 ml) fresh parsley, chopped
Method
Adjust the oven rack to one slot below the middle position and preheat the oven to 150°C.
Warm 2 T (30 ml) of oil in a heavy based frying pan and stir-fry the bacon until crisp. Remove to a plate using a slotted spoon.
Brown the meat in two batches in a frying pan, season with Garlic Pepper Seasoning after browning and transfer to a cast iron casserole dish or to the slow cooker.
Add a little more oil to the pan, season onions with Green Onion Seasoning and brown together with the carrots over high heat.
Add garlic, thyme and Tomato Pesto and stir to blend. Transfer to the casserole dish or a slow cooker.
To the now empty frying pan add the wine, water, Liquid Chicken Stock and soy sauce. Simmer, scraping up any brown bits. Pour over the meat in the casserole dish or slow cooker. Add bay leaves.
Cover (with a lid) and bake for ± 2 ½ – 3 hours or set the slow cooker on low and cook for ± 9 hours until the meat is fork tender.
Balsamic Glazed Shallots
In a frying pan steam the shallots in ½ cup (125 ml) water (lid on) together with sugar and butter, until tender.
Remove the lid, add Balsamic Vinaigrette, turn up the heat and reduce sauce to a syrupy consistency.
To Serve
Dish up the meat, top with glazed shallots and finish off with crispy bacon and chopped parsley.
