Slow Cooked Chilli Beef Topped with Herb Scones

This is a lovely, country style, slow cooked dish, that I love cooking during winter time. It is summer time in Australia, but it's raining and is relatively 'cold' outside, around 22*C. I live in Sydney for 18 years, and this is first summer that temperatures didn't reach/pass 40*C; That's way I decided to cook this winter meal in the middle of summer.

Ingredients:
1 kg gravy beef (or chuck)
2 tbs olive oil
2 onions, chopped
2-3 garlic cloves, chopped
2 tsp cumin, ground
1 tsp paprika
1/2 -1 tsp chilli powder
1 cinnamon stick
800 g can diced tomatoes
1 cup beef stock
salt, pepper to taste
Scones-
1 cup flour
1/4 tsp salt
25 g butter
1 tbs chives, fresh, chopped
1 tsp thyme, chopped
1/4 cup milk
Egg white for brushing and sesame seed for sprinkling (optional)
Method:
Preheat oven to 170*C.
Heat oil in a saucepan (that can be covered and used in oven too), saute onion and garlic. Cut meat into large chunks; add it to pan and cook stirring for 5-6 minutes. Sprinkle cumin and paprika, add other spices; mix well. Pour beef stock, add tomatoes. Cover the pan and place it in the oven. Cook for 2 hours.
Meanwhile make scones-
Rub flour and butter with your fingers, add salt and herbs. Mix well then pour milk; mix dough with a spreading knife, until just combined. Dust bench with flour, place dough on top and roll to 1 cm thickness. Cut scones out (4-5 cm diameter), brush with beaten egg white and sprinkle with sesame seeds.
Finish-
Remove pan from oven, take meat out and shred it with fork. Return it back to sauce, place scones on top and bake (uncovered) for another 20-25 min.



Čili Govedina sa Pogačicama na vrhu

Ovaj recept je 'seljačkog' stila i obično se priprema zimi, jer se dugo krčka. U Australiji je sada ljeto, ali cijelo vrijeme kiša pada. 'Hladno' je - oko 22*C, što ja za mojih 18 godina provedenih ovdje još nisam zapamtila. Obično su ljeta jako vruća sa mnogo dana preko 40*C. Iz tog razloga sam odlučila pripremiti ovo zimsko jelo.

Potrebno:
1 kg govedjeg mesa za raskuhavanje (misici ili od vrata)
2 K maslinovog ulja
2 crvena luka, isjeckana
2-3 cena bijelog luka, isjeckana
2 k kima u prahu
1 k paprike crvene, prah
1/2 - 1 k cili praha (ljuta paprika)
1 stapic cimeta
800 gr (konzerva) paradjza sjecenog
1 solja govedje supe / bujona
so i biber po ukusu
Pogacice-
1 solja brasna (solja = 2,5 dl)
1/4 k soli
25 gr maslaca
1 K vlasca, sjeckanog
1 k timijana / majcine dusice
1/4 solje mlijeka
Bjelance za premazati i sezam za posuti (po zelji)
Nacin:
Ukljucite rernu na 170*C.
Zagrijte ulje u šerpi (koja ima poklopac i može u rernu), proprzite luk. Ubacite meso koje ste isjekli na vece komade, dinstajte 5-6 min. Dodajte zacine, promjesajte pa ubacite bujon i paradajz. Poklopite serpu i stavite je u rernu. Krčkajte 2 sata.
Napravite pogacice-
Izmrvite brasno i maslac prstima, ubacite so i zacinsko bilje. Promijesajte, zalijte mlijekom i nozem (za mazanje) umijesite tijesto; nemojte ga preraditi. Pospite brasno po radnoj povrsini, razvaljajte tijesto na 1 cm debljinu, izrezite pogacice (casom 4-5 cm promjera), premazite ih bjelancem i pospite seamovim sjemenom.
Za zavrsetak-
Izvadite serpu iz rerne, povadite meso, iskidajte ga viljuskom na 'rezance'. Vratite meso u serpu, postavite pogacice po vrhu i smjestite u rernu (ne poklopljeno) na jos 20-25 minuta.