NOTES

INGREDIENTS

MIS EN PLACE

1. Julienne carrots

2. Slice beef into 1 inch cubes

3. Drain pearl onions and set aside

4. Mince garlic with fresh birds eye chilli

STEPS

1. In a large pan on high heat, sear beef cubes and ensure even seasoning with salt and pepper. 20 seconds before removal, add balsamic vinegar and remove all beef, set aside to rest.


2. In the same pan, reduce to low heat. Ensure heat is low, add minced chilli garlic, and sweat the pearl onions until clear.


3. Add carrots, and beef back to pan and increase to medium heat. Ensure all meat is covered, and season again with pepper.


4. Add thyme and bayleaf together with the wine and reduce to a simmer. Cook on low / simmer for 2 hours or until beef is tender.


5. Allow to rest for 30 minutes before serving. Season as required.