2 Tbs 3drops extra virgin olive oil
1.5 kg beef brisket, trimmed and cut into four pieces
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 cup (250 ml) red wine
2 cups (500 ml) beef stock
3 cups (750 ml) crushed tomatoes
1/2 tsp thyme and rosemary leaves
Sea salt and cracked black pepper
1.5 kg russet potatoes (about 4 medium size), scrubbed
1 1/2 cups unbleached all-purpose flour, more for kneading and rolling
1 tsp kosher salt
1 large egg, lightly beaten
3 Tbs grated Parmesan cheese
2 leeks, cut into three pieces each
200 g oyster mushrooms, layers divided or cut into large pieces
2 Tbs butter
4 cloves garlic, unpeeled
2 green onions, chopped
Salt to taste
Pinch black pepper
Put unpeeled potatoes into a large pot, fill with enough cold water to cover the potatoes by at least 5 cm and bring to a simmer over medium-high heat.
Reduce the heat to medium, partially cover the pot and simmer until potatoes are completely tender and easily pierced with a skewer – about 30-35 minutes.
Drain the potatoes and let them cool just enough that you can handle them. Peel and cut in half crosswise, then pass through a ricer into a large bowl. Let cool until almost at room temperature.
Lightly flour a work surface. In a small bowl, mix flour with salt. Add egg to the potatoes, then Parmesan and flour mixture. Mix with your hands until the flour is moistened and the dough starts to clump together.
The dough will still be a bit crumbly at this point. Gather it together and press it against the bottom of the bowl until you have a uniform mass, then transfer to the floured surface and wash your hands.
Knead gently until flour is fully incorporated and the dough is soft, smooth and a little sticky – about 30 seconds to a minute. (Don’t overmix it)
Move the dough to one side, making sure the surface underneath it is well floured. Cover with a clean kitchen towel.
Cover two large rimmed baking sheets with baking paper and sprinkle lightly with flour. With the palms of both hands, roll the dough into a rope about 2 cm in diameter. With a sharp knife, cut the rope crosswise every 2 cm to make gnocchi.
Arrange the gnocchi in a single layer on the baking trays, making sure they don’t touch.
Cook in two batches in a large pan of boiling, salted water. As soon as they rise to the surface (30-60 seconds), remove with a slotted spoon.
Toss briefly in a deep frying pan with olive oil and serve.
Put the leeks in a saucepan and cover with water. Bring to the boil and cook for five minutes, drain on paper towel until needed.
When you are ready to serve, heat grill to high and put cooked leeks on a baking tray. Season and drizzle with 2 tsp olive oil, grill until starting to blacken (about 8-10 minutes), turning once.
Melt 1 Tbs butter in a non-stick skillet. Add garlic and place mushrooms in a single layer.
Cook until their bottom is golden (about 2-3 minutes), turn and repeat.
Add chopped green onions, salt and pepper and cook until tender.
Pre-heat oven to 150 C.
Heat half the oil in a large, ovenproof heavy based saucepan, over medium heat. Add the beef and cook for 4-5 minutes each side, or until browned. Remove from the pan and set aside.
Add the remaining oil, onion and garlic to pan and cook, stirring for 4-5 minutes, or until softened.
Add the wine and cook for 3-4 minutes, or until reduced by half. Add stock, tomatoes, rosemary, thyme, salt and pepper and stir to combine. Return the beef to the pan, with any juices and bring to a simmer.
Cover with a tight fitting lid, transfer to the oven and cook for three hours, turning the beef halfway through, or until tender.
Recipe provided by Samson's Paddock