This scrumptious stuff is somewhere between a braised steak and onion dish, a pate`, and a spread. Really tasty, and I had it on home made grainy bread this morning, while DD has taken it for lunch in sushi.
Very versatile and would be great served on baked potatoes, english muffins, turkish bread, in burritos with refried beans, on bread rolls, in wraps, and as a filling for baked tomatoes or capsicums. I reckon I'll also try using it as a filling for home made ravioli or as a crepe filling.
Nanna's Beef Spread
500gms gravy beef, ox cheek, ox tail or any other inexpensive cut
2 onions chopped
1 clove garlic, crushed
1/2 cup balsamic vinegar
1/2 cup water
1 beef stock cube
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon sherry (optional)
salt and pepper to taste
Remove all fat and sinew from meat and dice. Put into a medium saucepan and add all other ingredients.
Cover and simmer for 2-3 hours until the meat is extremely tender. Add a little more water over that time if necessary, but no more than 1/8th of a cup at a time. You don't want it swimming in liquid.
Allow to cool.
Pour into the bowl of a food processor and puree`. Leave some large chunks flaked with a fork, if you prefer more texture.
Place in a covered container, and refrigerate.
Use within 7 days.
Very versatile and would be great served on baked potatoes, english muffins, turkish bread, in burritos with refried beans, on bread rolls, in wraps, and as a filling for baked tomatoes or capsicums. I reckon I'll also try using it as a filling for home made ravioli or as a crepe filling.
Nanna's Beef Spread
500gms gravy beef, ox cheek, ox tail or any other inexpensive cut
2 onions chopped
1 clove garlic, crushed
1/2 cup balsamic vinegar
1/2 cup water
1 beef stock cube
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon sherry (optional)
salt and pepper to taste
Remove all fat and sinew from meat and dice. Put into a medium saucepan and add all other ingredients.
Cover and simmer for 2-3 hours until the meat is extremely tender. Add a little more water over that time if necessary, but no more than 1/8th of a cup at a time. You don't want it swimming in liquid.
Allow to cool.
Pour into the bowl of a food processor and puree`. Leave some large chunks flaked with a fork, if you prefer more texture.
Place in a covered container, and refrigerate.
Use within 7 days.
Oh god this screams my name! lol
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