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SLOW-COOKED ANGUS RESERVE CHUCK NACHOS WITH HIDE-AND-SEEK VEGETABLES

Serves
10
Prep
15 mins
Cook
3½ hrs
Difficulty
Easy
Ingredients.
  • 1kg Angus Reserve beef chuck, diced
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 1½L beef stock
  • 2 brown onions, sliced
  • 2 carrots, diced
  • 2 sticks celery, diced
  • ½ head fennel, diced
  • 4 cloves garlic, chopped
  • ½ tsp fennel seeds
  • 500ml tomato passata
  • 1 Tbsp brown sugar
  • 2 tsp red wine vinegar
  • 2 tsp smoked paprika
  • 2 tsp dried Italian herbs
  • 1 tsp ground cumin
  • 2 x 400g cans black beans, drained and rinsed
  • 4 cup corn chips
  • 4 cups grated tasty cheese (opt.)
Method.
  • Fry the beef in half the oil on a hot barbecue plate for 5 minutes, until very well-browned. Season with salt and pepper, then combine with the stock in a saucepan and bring to a simmer. Cook gently for 3 hours, until tender. Pour the liquid into a second saucepan and boil until reduced to one cup.
  • Pour the remaining oil on the hot plate, then fry the onion, carrots, celery, fennel, garlic and fennel seeds for 10 minutes, mixing regularly, until lightly browned. Transfer to a food processor and purée until very smooth.
  • Combine the vegetable mixture with the beef cooking liquid, passata, sugar, vinegar, and spices in a saucepan, and bring to a simmer. Mix in the beef and beans, then simmer again. Spoon into bowls and top with corn chips. Scatter with cheese if using, then bake briefly to melt.
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