Chilli Beef with Cornbread

Posted: July 22, 2011 in Slow cooking, Steak

It’s show time in Cairns and rather than spend the day with the many thousands of locals crammed, cold and losing money hehe we spent the day enjoying the beautiful weather Cairns has to offer on the esplanade with some friends. Generally this time of the year is known to be cold and wet. However we’ve been lucky and just had the cool. Following the esplanade we wandered down to Rusty’s (the local fruit and veg market) to collect the weeks food. Bush ripened tomatoes can’t be beat at this time of the year nor can the many varieties of cherry tomatoes for these you can’t go past the Happy Tomato Farm! I always have a keen helper, who doesn’t mind sampling the fresh food. Following our traipse through the markets it was home to put the youngen to bed and organise the nights meal. Chilli beef with cornbread. I’m choosing a lot of beef recipes of late as we have a whole chest freezer to empty. 2 packets down and a mighty good choice, followed by lemon delicious made with mother in law’s lemons.

Chilli for a crowd
Recipe By: delicious. – September 2006, Page 94 Taste
Serving Size: 10
Main Ingredient: Beef
Categories: Slow cook, Spicy

-= Ingredients =-
1/4 cup olive oil ; (60ml)
2 kilograms beef chuck steak ; trimmed, cut into 2cm cubes
2 onions, chopped
150 grams piece of pancetta ; rind removed, chopped
4 garlic cloves ; finely chopped
2 tbs ground cumin
1/3 cup Tomato paste ; (4 tbs)
1 1/2 teaspoons chilli powder
2 teaspoons dried oregano
1 cup Red wine ; (250ml)
700 mililiters tomato passata* ; (sieved tomatoes)
2 teaspoons brown sugar
3 cups Beef stock ; (750ml)
2 x 420g cans red kidney beans ; rinsed, drained
Flat-leaf ; parsley leaves
Herbed ; rice and cornbread

-= Instructions =-
Preheat the oven to 170°C.

Heat 2 tablespoons of the olive oil in a large flameproof casserole over high heat. Cook the beef, in batches, until browned all over, then set aside.

Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.

Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve as part of a buffet with the herbed rice and cornbread.

Notes: – I reduced the quantity by half and transferred the meat and tomato base to the slow cooker. I then cooked it on low for 5-6 hours. The meat was so tender and cooked perfectly.

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