Winter Beef & Carrots
Slow Cooking can create great food that really warms the soul and makes the cold weather just fade away. This recipe uses only a couple of ingredients but has a great balance of richness, sweetness and savour to please any taste.
Dry Salting or Dry Brining is a method of seasoning and preparing meats prior to cooking. The advantage of this method is to enhance the meats flavour and start the tenderising process before cooking begins. Also mean you will rarely need to add more salt to the dish when cooked.
This recipe can be used for all Beef, Pork or Chicken using the Harvey's Kitchen Salt mixes. Pick your flavour favourite to suit your dish. I have gone with 'Rocky' on this one to get the great garlic and thyme infusion into the beef.
2 kg Chuck Beef
1/3 cup Garlic Thyme Salty Flavour
1 Large Onion
1 Large Carrot
2 Stick Celery
500ml Beef Stock
1 Cup Red Wine
Line a tray with Baking paper
Place Chuck Beef on paper
Add Salt mix and using your hand coat the Beef
Cover a refrigerate for 1-2 hours
Wash salt mix from beef under cold water and then beef is ready to cook.
Dice Onions, Carrots and Celery into the same size pieces. Heat a large pot on medium, add a splash of olive oil and cook vegetable till they starts to soften.
Add Washed Beef, Beef Stock and Red Wine. Bring pot to boil then reduce heat to low and let it simmer for 1.5-2 hours.
Remove Beef and you will be able to pull it apart or chop it into your desired sizes. Add beef back into the pot and serve.