Ingredients
1.2kg beef chuck steak
4 cloves garlic, quartered, plus extra 3 cloves, smashed, peeled
750ml bottle red wine
100g speck, cut into batons
8 eschalots
1⁄4 cup tomato paste
2 carrots, cut into 4cm-long pieces
3 sticks celery, cut into 4cm-long pieces
1 strip orange rind, white pith removed
500ml beef stock
5 sprigs at-leaf parsley, plus extra, to scatter
6 sprigs thyme
1 fresh bay leaf
Sea-salt flakes and freshly ground black pepper, to season
Mashed potato, to serve
Method
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Using the tip of a paring knife, make 16 1.5cm-deep slits all over beef.
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Put 1 piece of garlic in each slit.
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Put beef and wine in a large zip-lock bag. Seal tightly, transfer to a tray and refrigerate overnight.
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Preheat oven to 150°C. Put speck and eschalots in a large heavy- based ovenproof saucepan over a medium heat. Cook, stirring, for 5 minutes or until browned and crispy.
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Remove beef from bag and set aside on a plate, reserving marinade.
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Add marinade to pan, cooking for 5 minutes or until reduced slightly. Stir in tomato paste and bring to the boil. Add carrot, celery and orange rind.
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Add beef, extra garlic, stock and herbs. Add water to almost cover beef. Bring to the boil. Cover with lid and cook in oven for 3 hours. Put beef and veg on a large serving plate. Scatter extra parsley. Strain pan juices through fine sieve into jug. Season. Serve with mash and pan juices.