Ingredients
2kg chuck beef on the bone, cut into 6cm pieces
75g plain (all-purpose) flour
125ml olive oil
Sea salt and pepper
100g thick sliced pancetta or bacon, cut into small pieces
1 large onion, finely diced
1 carrot, finely diced
2 celery sticks, finely sliced
500ml beef stock or chicken stock
500ml heavy malted beer
Finely grated zest and juice of 1 orange
24 dried chestnuts, soaked in water overnight, then drained (see note)
A pinch of nutmeg
Method
Preheat oven to 170C. Dust beef with the flour to coat. Set aside. Heat 60ml of the olive oil in a large frying pan over medium heat. Add the beef in batches and brown on all sides, seasoning with salt and pepper as they cook. Remove to a baking dish once cooked and finish cooking the remainder. Set aside.
Heat the remaining olive oil in the pan over medium heat. Add the pancetta, brown quickly, then remove to the dish with the beef. Add the onion, carrot and celery and cook for about 10 minutes, or until transparent. Transfer to a roasting tin with the beef and pancetta. Pour in the stock, beer, orange zest, orange juice and drained chestnuts. Season with salt, pepper and nutmeg to taste, and mix well. Seal top of the tin with foil and cook in the oven for about 1½-2 hours, or until meat is tender.
Remove foil, continue cooking for an extra 30 minutes. Serve immediately.
From the book Rosa's Farm, by Rosa Mitchell, published by Murdoch Books, $49.99.
NOTE: Dried chestnuts are available at delicatessens. If you want to use fresh chestnuts, slit the skin and boil them for about 5 minutes, or until just tender enough to peel. Add to the beef during the last 30 minutes of cooking.
