Ingredients
¼ cup | Flour |
1 to taste | Salt & freshly ground pepper |
1 tsp | Ground cumin |
1 tsp | Ground coriander |
750 g | Blade steaks (Main) |
1 tsp | Curry powder |
3 Tbsp | Oil |
2 | Onions |
2 cloves | Garlic |
1 | Parsnip |
1 | Kumara |
1 cup | Kalamata olives |
2 cups | Beef stock |
2 sheets | Shortcrust pastry (Main) |
Polenta Crust
25 g | Butter |
1 cup | Milk |
½ tsp | Salt |
1 cup | Polenta (Main) |
½ cup | Parmesan cheese |
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- Mix flour salt, pepper, cumin, coriander and curry powder together. Roll meat pieces (chopped into 3cm chunks) in flour mixture, shaking to remove excess. Heat oil in a large pot and brown meat pieces in batches. Add peeled and roughly chopped onion and garlic to the pan and cook for a further 5 minutes.
- Add peeled and roughly chopped parsnip, kumara and pitted olives to meat, along with stock. Cook over low heat for 1 hour or until meat is tender. Allow meat to cool completely.
To prepare
Polenta Crust
:
- Preheat oven to 200C. Heat 1 cup of water, milk and butter in a saucepan and bring to the boil, pour in polenta and quickly stir until thick. Stir through cheese.
- Line baking dish with pastry. Spoon cold beef into pastry and cover with polenta. Bake for 30 to 35 minutes or until golden.