ITALIAN BEEF SPEZZATINO WITH POLENTA AND SALMORIGLIO
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
Finely-grated zest and juice of 1 lemon
Soft polenta, to serve
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.