Ingredients
Serves 4-6
1kg beef chuck or blade
250g waxy potatoes
150g pancetta
1 onion cut into quarters
4 cloves garlic, chopped
75g black pepper crushed
100ml red wine
100ml white wine
750ml stock or jus
2tbsp Italian parsley
50ml extra virgin olive oil
50ml olive oil
Method
Season the beef with salt and dredge liberally with the cracked pepper.
Fry until golden in olive oil and remove from the pan.
Add the pancetta and caramelise, remove and then add in onions garlic. Cook until translucent.
Add the meat and bacon back into the pot and deglaze with the wines.
Reduce by half and add the jus & potatoes.
Cook at a gentle simmer for 1 ½ hours until the beef is super tender.
Finish with a good splash of olive oil and a generous sprinkle of chopped Italian parsley.
Serve with crusty bread.