persimmon braised beef
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.