Beef Chilli with Potato Rösti Topping

If you have anyone in your life who loves their meat and potatoes, you could make them very happy by cooking this for them. After that, I'm pretty sure you could ask for just about anything from them, and odds are, you'd get it. Not that I know anything about that of course.



Beef Chilli with Potato Rösti Topping
adapted from Janelle Bloom's Fab Food for Family & Friends
Serves 4

For the Beef Chilli:
1kg osso buco
Sea salt flakes
1/4 cup plain flour
2 tablespoons olive oil
2 onions, roughly chopped
2 cloves garlic, roughly chopped
2 teaspoon ground cumin
1 1/2 teaspoons chilli flakes
1 cinnamon stick
2 x 400g crushed tomatoes
1 x 400g red kidney beans
1 1/2 cups beef stock
Hot sauce, to taste

For the Potato Rösti:
750g potatoes (I used Sebago), washed and boiled for 10 minutes
60g buttter, melted
2 tablespoons olive oil

Make the Beef Chilli:
Put the flour into a large zip-lock bag and season with salt. Put the meat into the bag and shake to coat. Shake off any excess flour.

Heat a large pan over medium heat. Add 1 tablespoon of the oil. Add half of the beef and cook for 5 minutes, turning until browned. Remove to a plate and continue with the remaining meat.

Put the onions and garlic into a food processor and blitz until finely chopped. Add them to the pan and cook for 5 minutes until softened. Add the cumin, chilli flakes and cinnamon stick. Cook for 30 seconds. Return the meat and any juices to the pan. Add the tomatoes and stock. Bring to the boil, then reduce to very low. Cover and cook for 3 hours. Give it a stir every now and then to make sure it doesn't stick.

Transfer the meat to a plate and shred with two forks. Make sure you add all the delicious marrow from the bones back into the sauce. Add the beef back to the sauce. Remove the cinnamon stick, stir in some hot sauce and season with salt to taste.

Make the Potato Rösti:
Take the cooled potatoes and peel and coarsely grate them into a large bowl. Add the melted butter and season to taste. Toss to combine. Heat a large non-stick frying pan over medium heat. Add enough oil to cover the base of the pan and then add heaped spoonfuls of the potato mixture to the pan. Cook, in batches, for about 4 minutes per side until golden and crisp.

Assemble the dish:
Spoon the chilli into a 6-cup capacity baking dish, top with Rösti and sprinkle with salt to serve.