Slow-cooked beef with white beans & cauliflower mash
Slow-cooked beef with white beans & cauliflower mash
Ingredients
- 1 tbsp extra virgin olive oil
- 800g diced lean beef blade steak
- 2 red onions, finely chopped
- 4 celery sticks, finely chopped
- 2 large carrots, peeled, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tbsp chopped fresh rosemary
- 250ml (1 cup) red wine
- 2 x 400g cans crushed tomatoes
- 1 tbsp balsamic vinegar
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 large (about 1.3kg) cauliflower, cut into florets
- 2 tbsp milk
- 1 tbsp horseradish cream
- Baby spinach leaves, to serve
Instructions
- 1
Preheat oven to 160ºC/140ºC fan forced. Heat half the oil in a flameproof casserole dish over high heat. Cook the beef in 2 batches, tossing, for 2-3 minutes, until browned. Transfer to a bowl.
- 2
Heat remaining oil over medium heat. Cook onion, celery and carrot, stirring, for 6-7 minutes until soft. Add garlic and rosemary. Cook, stirring, for 2 minutes. Add beef and wine. Simmer for 4-5 minutes until evaporated by half. Stir in tomatoes and vinegar. Bring to boil.
- 3
Cover and bake for 1 hour. Add cannellini beans and stir to combine. Cover and bake for a further 30-60 minutes until beef is tender.
- 4
Meanwhile, cook cauliflower in a saucepan of boiling water for 7-8 minutes until tender. Drain. Use a stick blender to blend with milk and horseradish until smooth. Season.
- 5
Divide the mash among serving plates and top with the beef. Serve with baby spinach.
