Method

Chef: Arianne Spratt

1. Preheat the oven to 120°C. In a large, heavy, ovenproof pan, heat the olive oil and sweat the carrot, celery, onion and garlic. Add the meat in batches until slightly browned then remove. Add tomato paste and orange juice. Increase temperature and reduce liquid by one third.

2. Add thyme, star anise and orange peel and segments. Return all meat to the pan and add veal (or beef) stock. Place in oven and cook for 3-4 hours or until meat is falling apart. Strain liquid.  Remove orange peel and star anise from the meat and vegetable mixture. Reduce cooking liquid until thick and tasty. Return meat and vegies to the pan and reheat. Stir in the chopped parsley.

3. Serve with mashed potatoes.

Notes
This recipe adds a couple of new flavours to an old classic. Orange and star anise are subtle flavours which add an interesting depth of flavour. Any recipe which uses secondary cuts of meat needs to be cooked for a long time at a very slow temperature. Use the opportunity of having the oven on to slow roast the last of the season's tomatoes or to make another casserole/stew which could be frozen in small portions. Any meat cooked like this will be tender and tasty and will keep in the fridge for 5-7 days. The flavour will improve as time goes on!

*  This information was sourced from '9am with David and Kim'