Kale? Bacon? Grass fed beef? Smells like a paleo-friendly dinner to us. Allowing the liquid to reduce on the stove before popping it into the oven, means a thicker braise without the need for flour.
- 1kg of grass fed beef, cut into large chunks
- 400g can of crushed tomatoes
- 500ml of The Stock Merchant Beef Stock
- 3 rashers of nitrate-free bacon, sliced
- 1/2 cup of red wine
- 5 cloves of garlic, crushed
- 1 large brown onion, finely diced
- 6 large dutch carrots, sliced lengthways
- handful of fresh thyme
- 2 sprigs of rosemary
- 1 bay leaf
- a smal bunch of fresh kale, stems removed, leaves roughly chopped
- Preheat oven to 150 degrees.
- Heat a good glug of olive oil in a large cast iron pan or La Creuset type pot. On high heat, brown the beef for a few minutes but don’t cook all the way through.
- Remove from the heat and add a touch more olive oil if necessary. Saute the onion, garlic, carrot, thyme, rosemary and bacon until the onion is translucent. Return the beef to the pan and turn the heat to low. Add the red wine, tomato, bay leaf and stock. Season with salt and pepper.
- Allow to simmer uncovered on low for about half an hour, until the liquid reduces slightly. Then, cover and allow to bake in the oven for at three hours. Checking for doneness after two and basting if necessary. Five minutes before removing from the oven stir in the kale to wilt.