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Wagyu steak tacos

Beef recipes

Wagyu steak tacos

25 minutes

One-pan pastitsio

Beef recipes

One-pan pastitsio

Shisanyama-style chuck with harissa cauliflower salad

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Dump-and-bake pasta tray bake

Beef recipes

Dump-and-bake pasta tray bake

50 minutes

Boerewors sheet-pan pizza

Bacon recipes

Boerewors sheet-pan pizza

35 minutes

Batch-cooked curried mince

Beef recipes

Batch-cooked curried mince

35 minutes

Moroccan-style meatball pitas

Beef recipes

Moroccan-style meatball pitas

25 minutes

Bone broth

Beef recipes

Bone broth

8½ hours

Beef-and-Bovril meatballs

Beef recipes

Beef-and-Bovril meatballs

35 minutes

Boerewors meatball pasta bake

Beef recipes

Boerewors meatball pasta bake

1 hour

Shortrib adobo with ting

Beef recipes

Shortrib adobo with ting

2 hours 45 minutes

Spezzatino

Beef recipes

Spezzatino

3–4 hours

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Spezzatino

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3–4 hours

Ingredients

¼ cup olive oil
1 kg beef chuck
1 T flour
sea salt and freshly ground black pepper, to taste
100 g pancetta, finely chopped
1 onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
4 cloves garlic, crushed
6 leaves sage
2 sprigs rosemary
1 T capers
a handful Italian parsley, chopped
2 x 70 g cans tomato paste
1 x 400 g can peeled and diced tomatoes
½ cup white wine
sea salt and freshly ground black pepper, to taste

Method

1. Heat the olive oil in a heavy-based saucepan. Toss the beef in the flour and seasoning. Fry until golden brown, then remove from the pan.

2. Add the pancetta onion, carrots, celery and garlic and fry until golden brown. Add the sage, rosemary, capers, parsley, tomato paste and tomatoes and cook for 5 minutes.

3. Deglaze the pan with the wine, then simmer for 5 minutes. Return the beef to the pan, season and cook over a low heat for 3–4 hours, or until soft and tender. Serve with sautéed cavolo nero or kale leaves.

Cook’s note: Make a double batch and freeze half. Top with puff pastry and bake as a pie.

Find more Italian recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom