Crunchy Top Slow-Cooked Beef & Onion Jam

  • 30min prep
  • 3hr 45min cook
  • 4 Servings


  • Beef Pie Filling


  • 1 tablespoon olive oil

  • 2 brown onions, halved, thinly sliced

  • 2 fresh thyme sprigs

  • 2 tablespoons brown sugar

  • 1 tablespoon red wine vinegar

  • 3 eggs, lightly whisked

  • 250ml (1 cup) milk

  • 25g (⅓ cup) shredded parmesan

  • 1 tablespoon chopped fresh continental parsley

  • 1 garlic clove, crushed

  • 300g piece Turkish bread, cut into 2cm thick slices

  • Cocktail truss tomatoes, roasted, to serve


  • Heat the oil in a large frying pan over medium heat. Add the onion and thyme. Stir for 20 minutes or until onion caramelises.

  • Add the sugar and vinegar. Stir for 3 minutes or until mixture thickens and liquid evaporates.

  • Transfer beef filling to a chopping board. Use two forks to shred the beef. Return beef to the pan.

  • Spoon the beef filling into a 1.75L (7 cup) ovenproof dish or frying pan.

  • Whisk the egg, milk, parmesan, parsley and garlic in a bowl. Season with pepper.

  • Dip the bread into the egg mixture for 30 seconds or until soggy, reserving excess egg mixture.

  • Place the bread on top of the beef mixture, overlapping slightly.

  • Spoon the onion mixture in between slices of bread.

  • Pour over the reserved egg mixture.

  • Bake for 30 minutes or until bread is golden.

  • Top with cocktail truss tomatoes.

↓ This is a component-based recipe. ↓

Beef Pie Filling


  • 40g (¼ cup) plain flour

  • 1kg beef chuck steak, excess fat trimmed, cut into 5cm pieces

  • 1 tablespoons olive oil

  • 400g can diced tomatoes

  • 2 carrots, peeled and cut

  • 250ml (1 cup) beef stock

  • 185ml (¾ cup) red wine

  • 1 dried bay leaves

  • 2 fresh thyme sprigs

  • 200g rindless bacon rashers, coarsely chopped

  • 1 leek, cut into 1cm thick slices


  • Preheat oven to 180C. Place flour on a plate.

  • Season with beef pepper.

  • Toss beef in flour to coat.

  • Heat half the oil in a frying pan over medium-high heat. Cook the beef, in 4 batches, turning, for 2-3 minutes or until browned, reheating the pan between batches.

  • Transfer to a 3.5L (10 cup) ovenproof dish with a lid.

  • Add the tomato, carrots, stock, red wine, bay leaves and thyme to the dish.

  • Cover and bake for 2 ½ hours.

  • Heat the oil in a large frying pan over medium heat. Add bacon and leek. Stir for 5 minutes or until leek softens slightly.

  • Add the leek mixture to the beef filling and stir to combine. Cover and bake for a further 30 minutes or until the beef is very tender.