Crunchy Top Slow-Cooked Beef & Onion Jam
- 30min prep
- 3hr 45min cook
- 4 Servings
Components
Beef Pie Filling
Ingredients
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
Directions
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.
Beef Pie Filling
Ingredients
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
Directions
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.