Beef and Red Wine Casserole

Preperation

Beef

• Line a 1/3 gastronorm pan with cling film or baking paper.

Peas and Sweet Potato

• Line two 1/6 gastronorm pans with cling film or baking paper.

Tomatoes

• Using cooking spray, lightly spray two #10 Shape It Moulds.

Method

Beef

• Whisk beef stock and Shape It in a saucepan, add steak and bring to the boil over

  medium heat. Simmer gently for 2 minutes, stirring occasionally.
• Pour into a food processor. Add thickplus and puree until smooth, scrape down sides as required, and blend thoroughly. Season to taste with salt and pepper.
• Pour into the prepared container, cover with clingfilm, and refrigerate until set.
• Remove from pan, cut into rough 2.5–3cm dice.

Peas and Sweet Potato (prepare different vegetables separately)

• Place liquid and Shape It into a saucepan, bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
• Place hot vegetable into a food processor, pour in hot liquid, puree until smooth. Season to taste.
• Pour into the prepared container, cover with cling film and refrigerate until set.
• Remove from pan, cut into rough 2.5–3cm dice.

Tomatoes

• If using diced canned tomatoes, puree until liquified, then pass through a fine mesh sieve. Discard seeds. Top up volume to 400mL with water or tomato juice. If using passata, start at Step 2.
• Place sieved tomatoes or passata into a medium saucepan with Shape It. Bring to boil over medium heat and simmer gently for 2 minutes, stirring constantly.
• Season to taste with sugar, salt and pepper. Pour into the prepared mould, cover with mould lid, and refrigerate until set.
• Remove from mould.

Tomato and Red Wine Sauce

• Heat oil in a pan over low heat, add onion and garlic, and cook for 5 minutes or until softened.
• Add all remaining ingredients (except thickplus and parsley) and simmer uncovered, stirring occasionally for 25 minutes or until the sauce thickens slightly.
• Pour mixture into a measuring jug and make the level up to 1.9L with water or tomato juice. Add ThickPlus and parsley, and, using a hand blender or food processor, puree until completely smooth, scraping down the sides as required.
• Season to taste with sugar, salt and pepper.

To Assemble and Reheat

• Line a 1/1 gastronorm pan (≥50mm deep) with baking paper.
• Scatter the cubes of beef, peas and sweet potato evenly over the prepared tray. Scatter over the tomatoes, then pour over the sauce.
• Wrap the tray securely in a double layer of cling film, ensuring that no steam can penetrate.
• Steam to a safe internal temperature. Use a large spoon to dish up portions. Serve hot.