Ingredients

Method

• 4 shallots
• 4 onions, quartered
• 8 cloves garlic, some crushed, some whole
• Butter, for frying
• Olive oil, for frying
• 2 kg free-range beef with marrow bones, cut into chunks
• 1 bottle good quality red wine
• 3 T curry powder
• 2 T cayenne pepper
• A pinch turmeric
• 2 t mixed dried herbs
• 2 x 400 ml cans coconut cream
• Fresh tagliatelle, cooked al dente, for serving
• Fresh parsley, chopped, to garnish
• Caramelised onion and whole garlic, for serving
• Home-made pesto, for serving
• Freshly ground black pepper, to taste
• Balsamic reduction, for drizzling

Method

Ingredients

In a heavy-bottomed, lidded saucepan over a medium heat, brown the shallot, onion and garlic in a knob of butter and a drizzle of olive oil.

Add the beef chunks and sear to brown, then add the red wine and braise, with the lid on, for 4 to 5 hours or until almost tender (the chunks of meat should remain intact, not disintegrate).

Add the curry powder, cayenne pepper, turmeric and mixed herbs and simmer for 20 minutes or until the flavours have infused.

Add the coconut cream and simmer for 10 minutes – the dish should be saucy, not stew-like.

Serve with hot tagliatelle and garnish with fresh parsley and caramelised onion and whole garlic.
Top with spoonfuls of homemade pesto, a scattering of black pepper and a drizzle of balsamic reduction.
Cook's note: Free-range beef is available from Woolworths. If you can't find marrow bones, use regular beef, though the flavour will not be as intense.

TASTE’s take:
This is a to-die-for pasta made French by the addition of marrow bones.