Ingredients

• 600g Beef Shoulder
• 150g Onion
• 2 Fresh Chillies
• 3 tablespoons Worcestershire Sauce
• 5 tablespoons Olive Oil
• 2 tablespoons Balsamic Vinegar
• 2 pinches Salt & Pepper
• 4 tablespoons All Purpose Flour
• 1 tablespoon Butter
• 2 Garlic Cloves
• 250g Red Wine
• 300g Beef Stock
• 1 tablespoon Paprika
• 1 Bay Leaf
• 1 sprig Rosemary

Tools

• Plastic wrap
• kCook Multi
• Large mixing bowl
• Kcook bowl
• Medium bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Add beef shoulder, worcestershire sauce, olive oil, balsamic vinegar and salt & pepper to a clean medium bowl
4. Cover with plastic wrap
5. Marinate overnight in fridge
6. Drain
7. Add all purpose flour to a clean large mixing bowl
8. Transfer beef to large mixing bowl
9. Toss until covered
10. Fit stir tool to kCook bowl
11. Add olive oil and butter to the kCook bowl
12. Fit kCook bowl to kCook Multi
13. Attach lid to kCook bowl
14. Heat with filler cap removed - 140°C, speed 3
15. Transfer content of large mixing bowl to kCook bowl
16. Cook with filler cap removed - 2 min, 140°C, speed 4
17. Cook with filler cap removed - 3 min, 120°C, speed 3
18. Turn direct prep attachment to position 1
19. Slice onion into the kCook bowl with direct prep attachment
20. Turn direct prep attachment to position 2
21. Add fresh chili and garlic clove to the kCook bowl
22. Cook with filler cap removed - 5 min, 120°C, speed 3
23. Then add red wine to the kCook bowl
24. Cook with filler cap removed - 5 min, 120°C, speed 3
25. Then add beef stock, paprika, bay leaves and rosemary to the kCook bowl
26. Add salt & pepper to the kCook bowl to taste
27. Cook with filler cap fitted - 2 hr, 98°C, speed 1
28. Serve

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