ITALIAN BEEF SPEZZATINO WITH POLENTA AND SALMORIGLIO

Serves
6
Prep (Mins)
35
Cook (Mins)
210
Difficulty
Medium
Ingredients.
  • 1½ kg boneless beef shin, diced
  • ¼ cup plain flour
  • ¾ cup extra virgin olive oil
  • 4 brown onions, finely sliced
  • 12 cloves garlic, finely sliced
  • 4 sprigs rosemary, finely chopped
  • 1 bunch thyme leaves
  • 4 Tbsp tomato paste
  • 1 Tbsp sweet paprika
  • 750ml red wine
  • 2L beef stock
  • 8 carrots, peeled and chopped
  • 1 bunch parsley, chopped
  • Sea salt flakes and freshly-ground black pepper
  • 2 bunches oregano leaves
  • 2 anchovies
  • Finely-grated zest and juice of 1 lemon
  • Soft polenta, to serve
Method.
  • Toss the beef in flour, then set aside for 1 hour. Heat ¼ cup extra virgin olive oil in a large heavy-based saucepan and fry the beef in batches until browned. Set aside.
  • Fry the onions and 8 cloves garlic in ¼ cup extra virgin olive oil for 10 minutes, until well-browned. Add the rosemary and thyme and cook for 5 minutes, then mix in the tomato paste and paprika.
  • When the mixture begins to stick to the bottom of the saucepan, pour in the wine and stock, add the beef and carrots, then simmer of 3 hours, until tender. Stir in the parsley and season with salt and pepper.
  • Put the oregano, anchovies, zest, juice and remaining oil in a food processor and pulse until a coarse paste forms. Season with salt. Serve with stew and polenta.
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