Sprig of thyme 1/2 tsp chili flakes Salt and pepper to taste
Instructions
In a large, heavy-bottomed pot or cast iron, preheat the oil on a high heat. Once hot add in the cubes of pork belly. Allow the fat to render. Caramelise on all sides then remove from the pot. Whilst hot, add in the cubes of beef and then the pancetta.
Strain off the fat from the beef and pancetta. Keep the fat to one side. In the same pan add a little of the fat back in and then the onion, carrot, and celery. Sauté on a medium heat until the vegetables start to caramelise and soften. Add in the chilli flakes, herbs and garlic and sauté for a further 1 minute.
Once it’s nicely aromatic add in the tomato paste and stir well. Allow the tomato paste to cook for roughly 4 minutes being careful not to let it catch on the bottom of the pot.
Deglaze the pan with the red wine and give it a good stir before leaving to reduce by at least half.
Once significantly reduced, add in the cooked meat followed by the crushed tomatoes and beef stock. Gently stir everything together allowing the liquid to completely cover the pork belly and beef. If it doesn’t, add in a little more beef stock to cover.
Bring the pot to a simmer then reduce the heat to low. Place a lid slightly ajar on the pot and leave to cook for 3 to 4 hours or until the beef falls apart. This can be done on the hob or in the oven.
Remove the lid and reduce for a further 30 minutes and adjust the seasoning with salt and pepper to taste.
Serve with freshly chopped parsley, salt, pepper and more oil.
Notes
Cook for 3 to 4 hours with the lid on (ajar), either on the hob or in the oven.
If you want a thicker sauce take the lid of and continue to cook for 30 minutes, or until the desired consistency is achieved.
