SLOW COOKED BEEF CHUCK ON THE BONE WITH GARLIC, MUSHROOMS & CARROTS

Pop this slow roast in the oven mid-afternoon ready for a one-pot comfort meal. Consider serving with Fiona’s Peas, Peas, Peas & Feta salad.

serves 8

¼ cup salt

2 teaspoons peppercorns

2 x 330ml bottles stout or dark ale, or beer (we used Red Hill Brewery’s Scotch Ale)

2kg (approx) beef chuck on the bone

2 tablespoons extra virgin olive oil

black pepper

2 tablespoons Dijon mustard

2 bay leaves

6 sprigs flat leaf parsley

6 sprigs thyme

8 cipollini onions

3 garlic cloves, minced

2 bunch small carrots

750g kipfler potatoes

250ml chicken stock

200g shiitake mushrooms 

Combine 700ml water with the salt and peppercorns in a saucepan over a high heat. Stir to dissolve the salt and bring to the boil. Remove from the heat. Pour into a large airtight container, big enough for the meat to sit flat. Add the stout. Refrigerate to chill. Add the meat. Cover and refrigerate for a minimum of 8 hours and up to 24 hours, turning the meat over after 4 hours.

Remove the meat from the fridge 30 minutes before cooking and drain well. Discard the brine solution and pat the meat dry with paper towel. Preheat the oven to 160°C (140°C fan-forced).

Season the meat with a grinding of pepper. Heat the oil in a heavy roasting dish or a large cast iron Dutch oven, large enough for the meat to sit flat, over a high heat. Add the meat and cook for about 2 to 3 minutes each side until well browned. Turn off the heat. Spread the mustard across the top surface of the meat. Add the onions, garlic, carrots, potatoes and herbs around the roast.  Pour over the stock and remaining bottle of stout. Cover with a tight fitting lid or with foil, sealing the edges well.

Roast for 2 hours.  Remove from the oven and scatter the mushrooms around the meat. Cover again with the lid or foil and return to the oven. Cook a further 1.5 hours, or until the meat pulls away easily with a fork.  

Transfer the meat to a cutting board and cut into large pieces. Place the meat on a serving platter. Transfer the vegetables and mushrooms alongside the meat. Strain the cooking juices from the base of the roasting dish, into a jug. Serve the meat and vegetables with juices poured over. Add a green salad for a fresh palate cleanser. 

 Fiona Hammond © April 2020