Tomato-braised beef with orecchiette
Tomato-braised beef with orecchiette
Ingredients
- 1 tbsp extra virgin olive oil
- 600g beef chuck steak, trimmed, cut into 5cm pieces
- 1 brown onion, halved, thinly sliced
- 1 garlic clove, crushed
- 2 tbsp salt-reduced tomato paste
- 3/4 cup beef stock
- 2 sprigs fresh oregano
- 200g punnet sweet solanato tomatoes (see note)
- 1 yellow capsicum, roughly chopped
- 1 large zucchini, cut into 2cm pieces
- 375g dried orecchiette pasta
- 1 tbsp balsamic vinegar
- 2 tbsp fresh oregano leaves
- 1/3 cup grated parmesan
Instructions
- 1
Preheat oven to 180C/160C fan-forced. Heat 1/2 the oil in a 10-cup-capacity flameproof roasting dish over medium-high heat. Cook beef, turning, for 5 minutes or until browned. Transfer to a plate.
- 2
Heat remaining oil in dish. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add tomato paste and stock. Stir to combine. Bring to the boil. Return beef to dish. Add oregano sprigs. Cover with foil. Bake for 1½ hours or until beef is tender.
90 min - 3
Add tomatoes, capsicum and zucchini to dish. Roast, uncovered, for a further 20 minutes or until vegetables are tender.
20 min - 4
Meanwhile, cook pasta following packet directions. Drain.
- 5
Transfer beef to a large bowl. Using 2 forks, roughly shred beef. Add vinegar, pasta and beef to vegetable mixture. Gently toss to combine. Sprinkle with oregano leaves. Serve with parmesan.