Beef with a pork belly chutney

Rich • Sticky • Slow Cooked

Serves: 6–8
Time: ~6 hours

Ingredients

·         1kg Thor's Hammer or beef brisket

·         1L Asthi beef bone broth

·         Sea salt & black pepper

·         500g pork belly, diced

·         2 red onions, finely diced

·         4 tbsp balsamic vinegar

·         1 tbsp brown sugar

·         1 tbsp maple syrup

·         Chilli flakes, to taste

·         Sea salt & black pepper

Method

Season the beef generously with salt and pepper.  Sear on all sides in a hot pan until caramelised, then transfer to a large saucepan or casserole dish.  Pour over the Asthi bone broth until the beef is completely submerged, topup with water if needed.  Bring to a gentle simmer, cover and cook on a low heat for 5–6 hours, or until the beef is tender enough to pull apart with a fork.  Remove the beef and shred using two forks.  Add the diced pork belly to a frying pan over a medium heat and cook for 15–20 minutes, stirring occasionally, until the fat has rendered and the pork is golden and crisp.  Add the diced red onions and cook for 8–10 minutes until softened and beginning to caramelise.  Drain off most of the excess fat, leaving a little in the pan.  Stir in the balsamic vinegar, brown sugar, maple syrup and chilli flakes.  Simmer for 5–10 minutes until thick, sticky and glossy.  Season with salt and pepper to taste.  Pile the pulled beef onto a serving platter and spoon over the warm pork belly chutney.  Serve in buns, wraps, tacos or alongside roasted potatoes and seasonal vegetables. 

Tip: Once the beef has finished cooking, reduce a few ladles of the bone broth until rich and glossy, then stir it through the shredded beef before topping with the sticky pork belly chutney.