200g Loft Kitchen Original Hummus
200g Salsa Verde
Extra virgin olive oil, for sautéing
1kg chuck or shin steak
2 onions peeled and halved
2 carrots peeled and halved
2 celery sticks cleaned and cut into 4
6 garlic cloves peeled
450g tin Italian tomatoes
200 ml red wine
2 tablespoons fresh thyme chopped
2 sprigs fresh rosemary leaves picked and finely chopped
Sea salt and freshly ground black pepper to taste
1 loaf ciabatta (optional)
- Heat a pan and fry the steak until brown on all sides, place in a baking dish. Add all
other ingredients (except the salt, pepper and ciabatta).
- Cover with tin foil and bake for 3 hours at 160 C. Once cooked, remove the meat and
pull apart with a fork.
- Place the cooking liquid in a pot and reduce by 1/3 on high heat. Strain then add salt
and pepper to taste.
- Mix the shredded beef into the sauce
Serve with Salsa Verde, Loft Kitchen Hummus and ciabatta.