persimmon braised beef

persimmon braised beef

Winter warmers...

persimmon braised beef
Serves 4

1kg cubed beef (I used leg)
1 tbsp olive oil
3 persimmons, stalk removed, cubed (quite chunky)
1 beurre bosc pear, stalk removed, cubed 
2 stalks celery, sliced
4 escallots, peeled
1 red witlof, quartered
2 sprigs rosemary
4 sprigs thyme
1/2 tsp cinnamon
Zest of 1 lemon
2 cups chicken stock
1 cup dry white wine
Sea salt flakes and freshly cracked black pepper
Cooked basmati rice, to serve

Preheat a fan-forced oven to 150ºC.

Heat oil in a large saucepan over medium-high heat.  Add beef cubes, fry until browned.  Add cinnamon - stir to coat.  Add stock, wine, persimmon, pear and celery.  Stir to combine.

Pour into a deep baking tray.  Arrange escallots, witlof and rosemary and thyme sprigs evenly around tray.  Sprinkle lemon zest evenly among tray then season with salt and pepper.  

Bake for 2 1/2 hours or until beef is meltingly tender.  Serve with cooked basmati rice.