ELIZE’S VEGETABLE BREDIE
- 3 tablespoons olive oil
- salt and coarse black pepper
- 1 kg beef shin, cubed
- 50 ml cake flour
- 2 onions, chopped
- 4 cloves of garlic, chopped
- 4 sprigs of rosemary
- 5 sprigs of thyme
- 2 bay leaves
- 1 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 peeled and chopped tomato
- 1 can Mediterranean Style Ratatouille
- 1 teaspoon fine cloves
- 6 cups beef stock
- 200 g carrots, cut into rings
- 200 g green beans, cut into 3 cm long pieces
- 4 potatoes, cubed
- 200 g mushrooms, optional
Preheat oven to 160 ºC.
Generously season beef with salt and pepper. Dust beef with flour.
Heat oil in a Dutch oven or large ovenproof saucepan over medium-high heat.
Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
Sauté onion for 5 min or until tender.
Add the garlic and herbs and fry another minute.
Deglaze the saucepan with wine and cook another minute.
Add the Worcestershire sauce, tomato, can of ratatouille, cloves and stock.
Return beef to pot.
Bring to a boil over medium-high heat.
Cover the pot and transfer to the oven.
Braise beef 2 hours. Add a bit of water if necessary.
Add the vegetables and braise another hour or until done.
Recipe and photo: Elize de Kock
