Crunchy Top Slow-Cooked Beef & Onion Jam
Slow-cooked shredded beef topped with egg-soaked Turkish bread and caramelised onion jam, baked until golden. A crunchy-topped savoury bake served with roasted truss tomatoes.
Beef Pie Filling
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.
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.