Ingredients

Method

• 1 kg bone-in beef cubes
• 140 g flour
• 6 beef marrow bones
• 4 cups beef stock
• 4 t butter
• 4 T olive oil
• 12 baby onions or shallots
• 4 carrots, peeled and halved
• 250 g Portabellini Mushroom
• 12 cloves garlic
• 6 bay leaves
• 6 sprigs thyme
• 1 cup rosé wine
• sea salt and freshly ground black pepper, to taste
• mashed potatoes or aligot, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Toss the beef in the flour and set aside.

2. Place the marrow bones and stock into a deep baking dish. Cover tightly with foil and roast for 1 hour.

3. Melt the butter and oil in a large ovenproof pan and brown the meat in batches. Remove from the pan, then add the onions, carrots and mushrooms and cook until golden brown. Add the garlic and herbs and cook for 1 minute.

4. Add the meat, cooked marrow bones, stock and wine. Reduce the oven’s temperature to 160°C. Make sure the meat is submerged– you might need to add some more stock. Cover tightly with foil and roast for2 hours, or until the meat is tender. Season and serve with creamy mash

Find more beef recipes here

Photographs: Myburgh Du Plessis 
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner