1 Harvey Beef Marinated Porterhouse (approx 1.25 kg) Spice Rub 1 bunch of coriander, stalks coarsely chopped and leaves reserved for jalapeno salsa 6 garlic cloves, finely chopped 1 Tbsp ground cumin 1 Tbsp ground coriander 1 Tbsp smoked paprika 1 Tbsp fennel seeds, crushed 1 tsp sea salt 2 Tbsp olive oil 1 tsp chilli flakes 1 onion, finely chopped 1 x 400 gm canned chopped tomatoes 1 ½ cups stock (chicken or beef) 3 Tbsp Worcestershire sauce 1 tbsp brown sugar Polenta Crust 1 cup coarse polenta 1 ½ cup plain flour 1 ½ tsp bicarb soda 1 Tbsp smoked paprika Pinch of sugar 300ml buttermilk, well shaken 3 eggs, lightly beaten 80g butter, melted 100g cheddar, coarsely grated Coriander jalapeno salsa 3 pickled japapeño, finely diced 3 fresh jalapeno (or other mild green chilli) finely sliced 1 cup (loosely packed) coriander, coarsely chopped 1 purple shallot, halved and thinly sliced ½ tsp caster sugar 1 Tbsp boiling water Juice of 1 lime To serve Fresh salad greens with vinaigrette dressing
Preheat oven to 150°C 1. Combine spice rub ingredients in a small bowl with olive oil. Mix to form a paste. 2. Place beef in a 4-6 litre oven safe pot or lidded casserole dish. 3. Spoon spice rub onto beef and coat on all sides to marinade. 4. Add chilli, onions, tinned tomatoes and brown sugar to casserole dish. 5. Pour stock, vinegar and Worcestershire sauce to casserole dish, streaming to the side of the meat so as to not disturb the spice rub marinade. 6. Cover with a tight fitting lid or foil and braise in oven until the meat is just tender (2 hours). 7. Remove lid and continue cooking until liquid is reduced to sauce consistency and meat is very tender (a further 1-1 ½ hours). Checking liquid levels after 45 minutes. 8. Remove from the oven and break meat into bite sized pieces. Adjust seasoning to taste. 9. Transfer to a 2 litre ovenproof frypan, pie dish or lasagna tray For the Polenta Crust 1. Increase oven heat to 180°C. 2. Combine polenta, flour, paprika, bicarb soda and sugar in a bowl. 3. Whisk together buttermilk, eggs and butter in a separate bowl. 4. Add liquid to polenta mixture, whisking until smooth. 5. Stir in the cheese, season to taste. 6. Dollop polenta mixture over beef. Don't worry if it is not completely covered, the polenta crust will spread during cooking to close any gaps. 7. Bake until golden (25-30 minutes). Coriander Jalapeno salsa 1. Place sugar, boiling water and pickling juice in the base of a shallow bowl. Stir to dissolve sugar. 2. Add sliced shallot to quickly pickle whilst preparing the remaining ingredients. 3. Add both types of chilli, coriander leaves and juice of lime, season to taste and serve with the braised beef pie. Serve Braised Beef and Polenta Crust Pie with coriander jalapeno salsa and a fresh leafy green salad.
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