Winter Warmers
These rich, hearty meals are the perfect way to warm the family – and save you money.
Beef one-pot
Serves 6
1.5kg chuck (or other beef or veal)
2tbsp oil
2 onions, chopped
2 garlic cloves, crushed
2 carrots, sliced
300g button mushrooms
3 cups beef stock
1 cup red wine
Thyme sprig
Bay leaves
Two wide strips of orange rind
Polenta or mashed potato to serve
1. Cut the chuck into even-sized cubes and season with salt and pepper.
2. Heat the oil in a cooktop-to-oven pan with deep sides. Brown the beef in two or three batches then set it aside.
3. Add a little more oil to pan and add the onions, garlic and carrots. Cook them for 2 minutes, then add the mushrooms and cook another minute.
4. Add the beef stock, red wine, sprig of thyme, a few bay leaves and the orange rind. Bring it to the boil and boil it for a minute. Reduce the heat and simmer for 5 minutes, then put the beef back in the pan.
5. Either partially cover it and simmer it on a cook-top or cover it and cook it in the oven at 180°C for about 2½ to 3 hours, or until the beef is very tender.
6. Stir occasionally and adjust the heat as it cooks if need be. When ready, take out the bay leaves, rind and thyme stems, then serve with creamy polenta or mashed potato.
Braised veal shanks
Serves 6
6 frenched trimmed veal shanks
Seasoned flour
2 celery stalks, diced
1 small leek, trimmed and diced
1 carrot, diced
¼ cup olive oil
2 tbsp tomato paste
2 cups beef stock
½ cup white wine
425g can of diced tomatoes
1 tbsp brown sugar
Chopped parsley
Pasta or mashed potato to serve
1. Dust the veal shanks with seasoned flour.
2. Heat the olive oil in a cooktop-to-oven pan with deep sides. Brown the shanks all over, then take them out and set them aside.
3. Add the diced vegetables to the pan and stir for 2 minutes or until they’re just tender. Add the tomato paste and stir for one minute, then add the beef stock, white wine, tomatoes, brown sugar and some parsley. Bring it to the boil and boil for a minute or 2.
4. Reduce the heat so the liquid simmers, then put the shanks back in the pan. Cover them and simmer on a cooktop for about 1½ to 2 hours, or until the shank meat is very tender (Hint: it should be nearly falling off the bone).
5. Turn the shanks occasionally and adjust the heat as it cooks if need be. You may need to add a little beef stock or water if it looks too dry.
6. To serve, take the shanks out, raise the heat to reduce the sauce if necessary. Then serve them with pasta or mashed potato and a spoonful of the thickened sauce.
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