A BBQ recipe that took 30 minutes to prepare, but with a quick dip and a few spices!
Author: Amber Lacey Recipe type: Main Dish Cuisine: Australian Ingredients 1.5kg beef chuck roast, cut into 1cm pieces, trimmed, and cooked in a deep pan for 15 minutes or until soft, brown and cooked through.
2.5 kg beef chuck, trimmed and cooked for 15-20 minutes, or until tender and juicy.
3.5 litres water, divided into 4 parts and boiled for 15 seconds, or for 2-3 minutes.
4 cups tomato puree, divided.
5.5 tablespoons salt, divided and ground.
6 tablespoons butter, melted.
7.5-8 tablespoons Worcestershire sauce, divided, or as needed.
9-10 cloves garlic, peeled and finely chopped.
11.5oz tomato paste, divided to 3/4 cup, or to taste.
Heat the oil in a heavy frying pan over medium heat.
2, cut the beef into 1 cm pieces, and cook for 5 minutes.
3, saute the onion in the oil until tender.
4, add the garlic, cook for 1 minute, then add the tomato pureé, and saute for 1-2 minutes, until the tomato paste is almost fully cooked.
5, add all the remaining ingredients, and stir.
7, add some water, and mix to coat the meat.
8, fry the meat in the same pan for 30 minutes, turning often.
9, add a pinch of salt, and toss it with a fork.
10, stir the mixture with a spoon, and serve immediately.
Notes If you want to use beef chuck in other recipes, use the same method.