Slow cooked beef conical with swede and choko

Ingredients

• 2 whole beef conical muscles, about 500 g each
• sea salt and black pepper, to taste
• 80 ml (⅓ cup) grape seed oil
• 100 g unsalted butter
• 2 small brown onions, chopped
• 6 garlic cloves, chopped
• 150 g button mushrooms, quartered
• 2 choko, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 swede, peeled and chopped
• 2 tomatoes, chopped
• 3 litres brown veal stock, or beef stock
• ¼ bunch thyme
• 6 star anise
• chopped parsley and pea tendrils, to serve

Instructions

1. Preheat the oven to 120˚C. Choose a large, oven proof, heavy–based saucepan with lid that will comfortably fit all the ingredients.
2. Season the beef all over with salt and pepper. Place the pan over medium-high heat, add the oil and when hot, brown the seasoned meat all over, then remove from the pan.
3. Add the butter, onion, garlic and mushrooms and cook until lightly golden. Add the remaining vegetables except for the tomatoes and cook until well caramelised.
4. Return the meat back to the pan along with all the remaining ingredients. Cover closely with a piece of baking paper (cartouche), then a lid and bake for 6 hours or until soft, gelatinous and aromatic.
5. Garnish with chopped parsley and pea tendrils.

Photography by Adam Liaw.

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