SLOW-COOKED ANGUS RESERVE CHUCK NACHOS WITH HIDE-AND-SEEK VEGETABLES
1kg Angus Reserve beef chuck, diced
¼ cup extra virgin olive oil
sea salt flakes and freshly-ground black pepper
1½L beef stock
2 brown onions, sliced
2 carrots, diced
2 sticks celery, diced
½ head fennel, diced
4 cloves garlic, chopped
½ tsp fennel seeds
500ml tomato passata
1 Tbsp brown sugar
2 tsp red wine vinegar
2 tsp smoked paprika
2 tsp dried Italian herbs
1 tsp ground cumin
2 x 400g cans black beans, drained and rinsed
4 cup corn chips
4 cups grated tasty cheese (opt.)
Fry the beef in half the oil on a hot barbecue plate for 5 minutes, until very well-browned. Season with salt and pepper, then combine with the stock in a saucepan and bring to a simmer. Cook gently for 3 hours, until tender. Pour the liquid into a second saucepan and boil until reduced to one cup.
Pour the remaining oil on the hot plate, then fry the onion, carrots, celery, fennel, garlic and fennel seeds for 10 minutes, mixing regularly, until lightly browned. Transfer to a food processor and purée until very smooth.
Combine the vegetable mixture with the beef cooking liquid, passata, sugar, vinegar, and spices in a saucepan, and bring to a simmer. Mix in the beef and beans, then simmer again. Spoon into bowls and top with corn chips. Scatter with cheese if using, then bake briefly to melt.