INGREDIENTS
1.5kg beef bolar blade or beef silverside roast, 1 tablespoon olive oil, 100g pancetta slices, finely chopped,2 brown onions, halved, cut into thin wedges,1 long fresh red chilli, finely chopped (Optional),2 garlic cloves, crushed, 500ml (2 cups) Beef Stock, 250ml (1 cup) passata, 4 fresh thyme sprigs, 2 fresh or dried bay leaves, 2 teaspoons brown sugar, 1 bunch baby carrots, peeled, trimmed, 6 small potatoes quartered, steamed broccolini, to serve, Mashed potato, to serve
METHOD
1. Preheat oven to 160C/180C fan forced. Place beef on a clean chopping board. Season – this helps caramelise the meat during browning.
2. Heat oil in a large flameproof casserole dish over medium-high heat. Cook the beef, turning, for 6-8 minutes or until well browned. Transfer to a plate.
3. Cook pancetta in the pan over medium heat for 1-2 minutes or until golden. Add onion, chilli and garlic and stir for 3 minutes or until soft. Return beef to pan.
4. Add the stock, passata, 125ml (1 ⁄2 cup) water, thyme, bay leaves and brown sugar to the pan. Bring to the boil.
5. Cover and bake, turning the beef twice 1 during cooking, for 2 ⁄2 hours or until the beef is almost tender.
6. Add carrots and potatoes. Cover. Bake for 40 minutes or until beef is tender. Rest for 15 minutes. Serve with broccolini and mashed potato.
