Ingredients
• 1⁄4 cup extra virgin olive oil
• 2 brown onions, finely sliced
• 1 stick celery, finely sliced
• 1 bunch thyme, leaves finely chopped
• 4 cloves garlic, minced
• 1kg beef brisket, diced
• 2 Tbsp tomato paste
• 1 cup red wine
• 1L beef stock
• 1⁄4 cup plain flour
• 75g unsalted butter, softened
• Sea-salt flakes and freshly ground black pepper, to season
• 4 large potatoes, peeled, chopped
• 125ml cream
• 1 bunch flat-leaf parsley, leaves finely chopped
• 1⁄2 tsp ground nutmeg
• 1⁄2 cup grated cheddar
Method
-
Put 1⁄2 of the oil in a large saucepan over a medium
heat. Add onion, celery, thyme and garlic. Cook for 10 minutes, then transfer mixture to a bowl and set aside. Heat remaining oil in pan over a high heat. Add beef and cook for 10 minutes or until browned. -
Return onion mixture to pan and reduce heat to low. Add tomato paste and cook until mixture sticks to bottom of pan. Add wine and stock, then bring to a simmer and cook, topping up with water as necessary, for 2 hours or until meat is tender and about 2 cups of liquid remains.
-
Preheat oven to 180°C. Combine flour and butter
in a bowl, then stir into pan Simmer until sauce thickens. Season. Steam potatoes until tender, then crush. Add cream and mix to form a coarse mash. Season with salt. -
Add parsley to beef mixture, then spoon into a casserole dish and top with mash. Sprinkle with nutmeg and cheese. Bake for 20 minutes or until golden. Serve.