Slow cooked beef with gravy, creamy mash & greens

Prep Time: 20

Total Time: 3 20

Servings people

Appliance/Function:

• Combi Steam oven

• Induction cooktop

Bring the 1.5 kg beef roast to room temperature before you start. Preheat the oven to 130 °C fan bake with 80% or level 3 steam.

Season the beef with salt and pepper. Peel and finely slice 2 onions, 2 shallots and 1 carrot. Thinly slice 2 celery stick. Peel and mince or finely grate the 7 cloves garlic. Pick the leaves off 1 bunch thyme and 2 sprigs rosemary and finely chop.

Heat a large oven-proof induction casserole dish on induction setting 9 on your induction cooktop. Heat 1 tbsp olive oil, then add the 1.5 kg beef roast, turning until really dark brown all over. Set the beef aside on a plate, and reserve the casserole dish on heat.

Reduce the heat to induction setting 5 and add 2 tbsp olive oil, 25 g butter, onions, shallots, carrot, celery and garlic. Cook, stirring, for 10 minutes until the veggies are golden and soft. Turn up the heat to boost or high, add 1 ½ cups red wine, and bring to a rapid simmer for 30 seconds.

Add the thyme, rosemary, ¼ cup tomato paste, 1 ½ cups lamb stock, 400 g chopped tomatoes, 2 bay leaves and 1 tbsp honey to the dish and stir to combine. Return the beef to the casserole dish and spoon carefully over the beef. Place in the preheated combi steam oven on shelf level 2 and cook the meat for 3-4 hours, until the meat is tender and easily pulls away from the bone.
Tip: Time will depend on the meat, but it should be almost falling off the bone by the end.

Meanwhile, peel and dice 800 g potatoes into 2 cm cubes. Place the potatoes into a perforated steam container. When the beef is finished cooking, change the combi steam oven setting to 100 °C steam. Once at temperature, place the potatoes in and steam for 35 minutes. Once cooked, press the potatoes through a potato ricer or sieve into a pot and set aside.

When the beef is cooked, gently remove the beef using tongs or a large spoon and set aside in a dish covered in foil (at 50 °C in the oven to keep warm). Strain the cooking liquid and veggies through a sieve into a large pot. Discard the veggies (unless you want to eat them). Add 25 g butter to the gravy and boil on level 6 on the induction cooktop for about 10 minutes to reduce slightly, or until it’s a nice pouring sauce.
Tip: You may need to add 2-3 tsp cornflour mixed with ¼ cup water to thicken it up.

Trim the ends off 250 g green beans. Place the green beans and 1 cup frozen peas into a perforated steam container. When the potatoes have 5 minutes of cooking time left, place them into the steam oven and cook for the remaining 5 minutes, or until cooked to your liking. Transfer them to a serving bowl and stir through 1 tsp honey and 40 g butter. Season to taste with salt and pepper.

While the greens are steaming, place the pot of potatoes on medium heat, induction setting 6. Melt in 50 g butter and add enough cream to achieve your desired consistency. Season to taste with salt and white pepper.

Divide the mash and greens between plates, and top with a generous slice of the slow-cooked beef. Drizzle over the gravy and enjoy!