Crunch-Topped Slowed Cooked Beef and Onion Jam
Help Needed, when I go onto google images and click on one of my images from my Blog it sometimes redirects me to another Blog, dose anyone know how to fix this problem.
- 1 tablespoon olive oil
- 2 brown onions, halved, thinly sliced
- 2 fresh thyme sprigs
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 3 eggs, lightly whisked
- 250ml (1 cup) milk
- 25g (1/3 cup) shredded parmesan
- 1 tablespoon chopped fresh continental parsley
- 1 garlic clove, crushed
- 300g piece Turkish bread, cut into 2cm thick slices
- Cocktail truss tomatoes, roasted, to serve
Beef filling
- (makes a double batch)
- 40g (1/4 cup) plain flour
- 1.5kg beef chuck steak, excess fat trimmed, cut into 5cm pieces
- 2 tablespoons olive oil
- 400g can diced tomatoes
- 250ml (1 cup) beef stock
- 185ml (3/4 cup) red wine
- 3 dried bay leaves
- 3 fresh thyme sprigs
- 300g rindless bacon rashers, coarsely chopped
- 1 leek, cut into 1cm thick slices
- Method
- Step 1To make the beef filling, preheat oven to 180C. Place flour on a plate. Season with pepper. Toss beef in flour to coat. Heat half the oil in a frying pan over medium-high heat. Cook the beef, in 4 batches, turning, for 2-3 minutes or until browned, reheating the pan between batches. Transfer to a 3.5L (10 cup) ovenproof dish with a lid. Add the tomato, stock, red wine, bay leaves and thyme to the dish. Cover and bake for 2 1/2 hours.
- Step 2Meanwhile, heat the remaining oil in a large frying pan over medium heat. Add bacon and leek. Stir for 5 minutes or until leek softens slightly.
- Step 3Add the leek mixture to the beef filling and stir to combine. Cover and bake for a further 30 minutes or until the beef is very tender.
- Step 4Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and thyme. Stir for 20 minutes or until onion caramelises. Add the sugar and vinegar. Stir for 3 minutes or until mixture thickens and liquid evaporates.
- Step 5Transfer beef to a chopping board. Use two forks to shred the beef. Return beef to the pan. Spoon half the beef filling into a 1.75L (7 cup) ovenproof dish or frying pan, reserving remaining beef filling for another use(I used all the beef and made a big pie). Whisk the egg, milk, parmesan, parsley and garlic in a bowl. Season with pepper. Dip the bread into the egg mixture for 30 seconds or until soggy, reserving excess egg mixture. Place the bread on top of the beef mixture, overlapping slightly. Spoon the onion mixture in between slices of bread. Pour over the reserved egg mixture. Bake for 30 minutes or until bread is golden. Top with cocktail truss tomatoes.
When can I come for dinner!!!!! Boy does this just look amazing! Like melt in your mouth amazing! Thank you for sharing this one...I will have to add it my recipes! I hope you are well friend! Nicole xo
ReplyDeleteYour welcome anytime.
DeleteOh my goodness. That looks delicious.
ReplyDeleteIt was so very tasty.
DeleteThis looks and sounds sooooo good!! M x
ReplyDeleteWow, this is a very hearty meal, and looks very delicious. Perfect for winter!
ReplyDeleteCertainly looks delicious...my guys would love it! Your photos are amazing...magazine worthy!
ReplyDeleteI've never seen anything like this before but it sounds delicious! Thanks for sharing.
ReplyDeleteI am hungry now. Unfortunately I have none of the ingredients ready and I have had dinner, too. Thank you for sharing!
ReplyDeleteI would be so happy if this was on my menu for dinner. The days are getting colder there, but much warmer here so I may just turn the ac on full blast and make it anyway :)
ReplyDeleteI am salivating!!!!!! That looks so so tasty!!!! X
ReplyDeleteOh that looks sooooo yummy! Thanks for sharing the recipe :)
ReplyDeleteThat looks delicious! I love the different topping. This certainly is comfort food :-)
ReplyDeleteOh, yum yum yum! Suzy x
ReplyDeleteThat looks mouth wateringly good!
ReplyDelete