serves
4-6
prep
1 hour
cook
3:10 hours
difficulty
Mid
serves
4-6
people
preparation
1
hour
cooking
3:10
hours
difficulty
Mid
level
Ingredients
- 1 kg beef chuck steak, cut into 4 cm thick steaks
- Sea salt flakes and black pepper
- 2 tbsp olive oil
- 4 eschallots, roughly chopped
- 2 carrots, cut into 1 cm dice, divided
- 1 garlic bulb, halved
- 6 thyme sprigs
- 2 bay leaves
- 1 litre beef stock
- 100 g butter
- 1 onion, finely chopped
- 3 granny smith apples, finely chopped
- 150 ml pommeau (apple liqueur)
- 2 small port salut cheese wedges (Entrammel), thinly sliced
- 2 sheets shortcrust pastry
- 2 egg yolks, beaten
Instructions
- Preheat the oven to 160°C. Season the beef on both sides with salt and black pepper. Heat the oil in a large, heavy-based ovenproof saucepan (with a lid) over high heat. Add the beef and sear on all sides, until golden-brown.
- Add the eschallots, half the carrot (reserve the rest for later!), garlic, thyme and bay leaves and cook, stirring, until lightly softened. Pour in the stock and bring to the boil. Cover the liquid with a cartouche, then cover with a pan lid and bake on the middle rack for 2.5 hours, or until the beef is tender.
- Increase the heat of the oven to 180°C. Melt the butter in a large frying pan, then add the remaining carrot, onion and apple. Cook, stirring for 4 minutes, until softened (but not browned). Deglaze the pan with the apple liqueur and remove from the heat.
- Remove the beef from the braising liquid, then use a fork to flake the meat into a large baking dish. Add the apples and carrots mixture and a small amount of braising liquid to the dish and mix to combine. Top with the sliced cheese, followed by the shortcrust pastry. Decorate the top of the pastry, if you like! Make a small hole in the centre of the pastry (to help allow steam to escape), then brush the pastry with egg yolk.
- Bake for 30 minutes, or until the pastry is golden-brown. Remove from the oven. Allow to cool slightly, then serve.
Note
Pair this recipe with your favourite tossed green salad.
Watch how to make this recipe on Episode 1 of Plat du Tour Season 6, streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
