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Image of the slow cooked beef getting shredded

Slow cooked shredded beef sauce

Course Main Course
Author Eleni Georges

Ingredients

  • 1.6 kg chuck steak, or another beef casserole piece
  • 1 medium carrot, diced
  • 1 long celery stick, chopped
  • 200 g mushrooms, chopped
  • 2 tsp salt
  • 1 tsp dry rosemary
  • 1 tsp garlic powder
  • ¾ tsp cinnamon, ground
  • ½ tsp black pepper
  • 1/3 cup extra virgin olive oil
  • ½ cup red wine, merlot
  • 1 ½ cup tomato passata
  • 2 ½ cups of hot water, or just enough to just cover the meat
  • 15 parsley sprigs, washed and chopped
  • 500 g Casarecce pasta, optional

Instructions

  1. Preheat the oven to 170°C fan forced. Looking at the chuck steak if there is a lot of fat on them use a large flameproof baking dish to render the fat. Render the fat for 8-10min on both sides on a hot/medium heat with some extra virgin olive oil. If you do not have a flameproof baking dish use a large frying pan and then transfer the contents into a baking dish before placing the contents in the oven.
  2. Remove the chuck steak on a plate and set aside. Add the carrots, celery and mushrooms and sauté them briefly in the meat juices/fat. Add the rest of the ingredients, except the parsley, and stir them to combine. Return the chuck steak in the flameproof baking dish and cover using some baking paper and then aluminum foil.

  3. Cook for 3.5 hours covered at 170°C. After that time use two forks to separate the chuck steak into smaller pieces. Return the baking dish back in the oven at 200°C for 30min uncovered this time to help reduce the sauce. Use two forks again to shred the beef now and then toss through the chopped parsley. Serve the shredded beef with some cooked pasta or leave them as they are in smaller pieces to serve with mash or rice etc.

  4. If you are using this sauce with pasta, cook the pasta separately and toss it through the shredded beef sauce. I used 500g of pasta with half of the beef sauce which was the perfect amount. The other half I stored in the freezer, in sealed containers once it cooled down, for another day.