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Peppery beef and goat stew

Name: Peppery beef and goat stew
Yield: 4
Ingredients: 2 Tbsp Peppercorns, mixed types (Main); 1 Tbsp Szechuan peppercorn (Main); 1 Tbsp Ground nutmeg, or use 2-3 threads of mace; 1 whole Garlic bulb, peeled and smashed (Main); 1 handful Coriander leaves, and curry leaves; 3 Kaffir lime leaves; 1 piece Lemongrass, stem end; 1 drizzle Olive oil, a generous one; 1 kg Shin beef, bone in (Main); 500 g Goat meat, bone in (Main); 1 drizzle Vegetable oil, to sear meat; 1 Onion, roughly chopped; 1 Red capsicum, roughly chopped; 1 stalk Celery, or 2 if you want, roughly chopped; 1 bottle Red wine, use enough to just cover meat (Main)

for 4 people

Tam West

Warren Elwin

Food writer

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Warm up on a cool spring night with this Asian-inspired stew - meltingly tender goat and beef shin with szechuan and mixed peppercorns, coriander, lemongrass and curry leaves.

Pepper

2 Tbsp	Peppercorns, mixed types (Main)
1 Tbsp	Szechuan peppercorn (Main)
1 Tbsp	Ground nutmeg, or use 2-3 threads of mace

Paste

1 whole	Garlic bulb, peeled and smashed (Main)
1 handful	Coriander leaves, and curry leaves
3	Kaffir lime leaves
1 piece	Lemongrass, stem end
1 drizzle	Olive oil, a generous one

Stew

1 kg	Shin beef, bone in (Main)
500 g	Goat meat, bone in (Main)
1 drizzle	Vegetable oil, to sear meat
1	Onion, roughly chopped
1	Red capsicum, roughly chopped
1 stalk	Celery, or 2 if you want, roughly chopped
1 bottle	Red wine, use enough to just cover meat (Main)

Directions

To make ground pepper, using a spice blender, finely grind all peppercorns and ground nutmeg or 2-3 threads of mace.
To make the paste, blitz peeled, smashed garlic with a handful of coriander and curry leaves, kaffir lime leaves, lemongrass and a big glug of olive oil to form a chunky paste.
Preheat oven to 150C. Season beef shin and goat with salt. Heat a little oil in an oven-proof pan with lid. Sear meat to colour, then remove. Reheat pan, add onion, capsicum and celery, all roughly chopped, and cook gently until soft. Add paste and ground peppercorns and cook until fragrant and combined.
Return meat, deglaze pan with enough red wine to just cover. Cover and bake for about 4 hours until tender. Remove meat and strip from bones. Strain gravy (pressing the solids through) into a clean pot, return meat and reheat to serve over fresh tagliatelle, polenta or a mash.