1 kg (2 lb) boned chuck, cut into 2.5 cm (1 inch) cubes
4 rashers rindless streaky bacon, chopped
2 tsp cooking oil
2 cloves garlic, crushed
3 leeks, sliced
1 tsp salt
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml meat stock
4 rashers rindless streaky bacon, chopped
2 tsp cooking oil
2 cloves garlic, crushed
3 leeks, sliced
1 tsp salt
freshly ground black pepper to taste
1 cup (8 fl oz) 250 ml meat stock
method
1. Fry bacon until crisp in a heavy-based saucepan.
2. Remove bacon and set aside.
3. Add cooking oil to rendered fat and brown meat.
4. Add garlic and leeks and saute. Season meat with salt and pepper.
5. Heat meat stock and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.
6. Add asparagus and heat through. Thicken liquid with a flour and water paste if necessary.
7. Spoon into an ovenproof dish, sprinkle cheese and reserved bacon over meat and cook under a pre-heated grill/broiler until cheese has melted.
2. Remove bacon and set aside.
3. Add cooking oil to rendered fat and brown meat.
4. Add garlic and leeks and saute. Season meat with salt and pepper.
5. Heat meat stock and add to meat. Cover with lid, reduce heat and simmer for 1 1/2 to 2 hours or until meat is tender.
6. Add asparagus and heat through. Thicken liquid with a flour and water paste if necessary.
7. Spoon into an ovenproof dish, sprinkle cheese and reserved bacon over meat and cook under a pre-heated grill/broiler until cheese has melted.
serving amount
serves 6
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