Ingredients
• 800g piece chuck steak, quartered
• 1 each carrot and onion, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, finely chopped
• 2 sprigs rosemary
• 5 juniper berries, bruised
• 4 cloves
• 750ml bottle dry red wine
• 2 tablespoons olive oil
• 400g can chopped tomatoes
• 1/2 cup (375ml) beef stock
• 10g dried porcini mushrooms (see note), soaked in 1 cup boiling water for 10 minutes
• 500g rigatoni
• 1 cup frozen peas, blanched, refreshed
• 50g unsalted butter
Method
Step 1
Place beef, carrot, onion, celery, garlic, rosemary and spices in a large bowl. Pour over wine, then cover and marinate in the fridge overnight.
Step 2
The next day, preheat the oven to 170°C. Drain the beef and vegetables, reserving marinade. Heat oil in a large flameproof casserole over medium-high heat. In batches, brown the beef all over, turning, for 3-4 minutes. Remove the beef and set aside. Add the vegetables and cook, stirring, for 2-3 minutes until softened. Return beef to the pan with reserved marinade, then simmer over medium-low heat for 5 minutes. Add tomatoes, stock, chopped porcini and soaking liquid. Season well with salt and pepper, then cover and cook in the oven for 3 hours or until beef is very tender.
Step 3
Remove the beef from pan and roughly shred using two forks. Place the casserole over medium-high heat and simmer for 5 minutes or until the sauce has reduced. Return shredded meat to pan. Keep warm.
Step 4
Meanwhile, cook pasta in a large pan of boiling salted water to packet instructions. Drain, then toss the pasta with the sauce and peas. Divide among bowls and serve topped with a small knob of butter.
