• Slow cooked beef conical with swede and choko (Adam Liaw)Source: Adam Liaw

When this lesser-known cut of meat gets the TLC it needs (a long, slow cook), it becomes soft, gelatinous and aromatic. The vegetables are first cooked until they caramelise, then combined with beef for even more flavour depth.

Serves
4

Preparation

25min

Cooking

7hr

Skill level

Easy
By
Average: 5 (1 vote)
Yum

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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.