Possum’s Recipe Book

Maple Syrup and Slow Cooked Beef

Serves 4-6

2 tbsp olive oil
500g beef cubed
1 onion - chopped
2 sticks celery - chopped
1 leek - finely sliced
2 bay leaves
1 tbsp tomato puree
Glug of single malt whiskey
75g sugar
1tsp paprika
2tbsp maple syrup
500ml beef stock (or beef stock cube and boiling water)
1 star anise
Handful chives - chopped
Handful sage - chopped
Handful rosemary leaves - chopped
2 tins chickpeas
Sea salt 
Black pepper

Method

Use a heatproof dish e.g. Le Creuset.
 
Pre-heat the oven to 180C (Fan)
 
Heat olive oil in Le Creuset and add beef, fry until brown on all sides.
Gently cook onion and leek and.
Add celery, bay leaves, tomato puree, whiskey, 
sugar paprika, maple syrup, star anise an chickpeas.
Finally add 800ml of beef stock.
Season beef with salt and pepper.
Bring beef back to the boil and put the lid on.
Put Le Creuset into the hot oven on the middle shelf.
Cook in oven for 2 hours or beef is tender.
 
Serve with seasonal greens and bread of your choice.
 
Cooks note: this dish is probably more delicious if cooked the day before and reheated.