For the cooks: Spicy black bean and smoked paprika braised beef chuck
07 Jul 2015
As the blankets roll out and the weather cools down, salads become even less appetizing and we start craving deliciously warm and hearty meals. Beef and lamb have long been favourite ingredients in winter recipes, and now is the perfect time of year to use cuts like chuck, brisket, shanks and neck in slow cooked dishes. Especially now that the thought of standing over a simmering pot is welcome, unlike in the summer months. Bonus: you’ll be saving money on your grocery bill, because the cuts are a fraction of the cost of an Angus steak. To help you get into the spirit of the colder months and jump on the low and slow trend, the team from Beef and Lamb, champions for Australian beef and lamb, have shared a recipe for one of their favourite winter warmers, perfect for cosy nights indoors. Ingredients (serves 4)
- 600g beef chuck steak, diced
- 1 onion, sliced
- 2 bay leaves
- 3 tsp smoked paprika
- 1/2 tsp dried chilli flakes 4 cloves garlic, chopped
- 2 cups beef stock
- 400g tin diced tomatoes
- 400g tin black beans, drained
- soft tortillas
- tomato salsa
- coriander leaves
- sour cream
- Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.
- Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.
- Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper. Serve with soft tortillas, tomato salsa, coriander leaves and sour cream (optional).