7

Softened butter, for
spreading
12 slices white bread
100 gm feta, crumbled
CHILLI BRAISED BEEF
2 tbsp grapeseed or other
neutral oil
750 gm beef oyster blade,
cut into 5cm pieces

1 onion, finely chopped

2 tsp chilli or chipotle powder

(optional; see note),

or to taste

2 tsp cumin seeds, coarsely

crushed

2 tomatoes, diced

375 ml (1½ cups) chicken stock

Braised beef and feta jaes

with pickled onion

MAKES 6 // PREP TIME 30 MINS // COOK 2 HRS 25 MINS (PLUS COOLING)

There’s no denying the appeal of a jale made with leftover
Bolognese sauce; this braised beef version runs with the same idea
with added heat from chilli, and red-onion pickles for bite.

2 tbsp chopped coriander

Juice of ½ lime, or to taste

PICKLED RED ONION

1 red onion, cut into

thin wedges

125 ml (½ cup) white wine

vinegar

1 tsp caster sugar

1 tsp crushed black

peppercorns

½ garlic clove, thinly sliced

1 For chilli beef, heat 1 tbsp oil

in a wide frying pan or casserole

over high heat, season beef well,

then cook in batches, stirring,

until browned (5-10 minutes).

Transfer to a plate. Heat

remaining grapeseed oil in pan

over low heat, add onion and

cook, stirring, until golden

(10-15 minutes). Add chilli

and cumin and stir until toasted

(2-4 minutes). Add tomato and

stock, increase heat to high

and bring to the boil. Return

beef to pan and bring to the boil,

reduce heat to low and cook,

covered, until beef is very tender

(1¼-1½ hours). Add coriander

and lime juice to taste. Cool

briefly, then shred beef with

two forks and stand to cool.

Refrigerate until required.

2 Meanwhile, for pickled red

onion, rinse onion under cold

water, then soak in a large bowl

of cold water for 5 minutes,

drain and return to bowl. Place

remaining ingredients in a small

saucepan. Stir in 250ml water

and 1 tsp sea salt and bring to

the boil, then pour onto onion

and stand until cooled. Pickles

will keep refrigerated in an

airtight container for 2 weeks.

3 Heat a jale maker. Butter

bread slices on one side and

place half the slices, butter-side

down, on a sheet of baking

paper. Cover with beef mixture,

spreading a little thicker in the

centre and leaving a 5mm

border. Scatter with feta and

sandwich with remaining bread,

butter-side up. Toast in batches

in jale maker until golden

brown (3-5 minutes).

NoteWe’ve used powdered

chipotle, a smoked chilli.

it’s available from Herbie’s

Spices (herbies.com.au).

Substitute smoked paprika

for a milder result.➤