PREPARATION TIME 10 MINUTES • COOKING TIME 3.5 HOURS • SERVES 4-6
Beef , Prune and Chestnut Hotpot
• 1kg beef cheeks , halved across the grain
• sea salt flakes and freshlyground black pepper
• ¼ cup extra virgin olive oil
• 1 leek , diced
• 2 sticks celery , chopped
• 1 red capsicum , diced
• 4 cloves garlic , smashed
• 1 tsp dried thyme leaves
• 1 tsp dried porcini mushroom powder
• 1 cup dry red wine
• 1L beef stock
• 200g pitted prunes , chopped
• 150g chestnuts , cooked , peeled and chopped
• 1 Tbsp unsalted butter
• 1 Tbsp plain flour
• 1 bunch parsley , very finely chopped
• damper , to serve
1 Season the beef cheeks generously with salt and pepper . Pour half the oil into a large heavy-based saucepan set over a high heat then sear the beef for 5 minutes , until well-browned . Set aside . Add the remaining oil , leek , celery , capsicum , garlic , thyme and porcini , then cook for 5 minutes , until just softened .
2 Pour in the wine , simmer briefly , then return the beef and add the stock and prunes . Cook on a low temperature with the lid ajar for 3 hours , until the beef is tender , then add the chestnuts and cook for 10 more minutes .
3 Mix the butter and flour , stir in , simmer briefly , the mix in the parsley . Serve with damper .
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