Beef gratin and roasted cauliflower

Topped with breadcrumbs and parmesan, grilled until golden, beef gratin is a big, one-pot dish that’s ideal to make ahead of time.

Beef gratin Picture: Guy Bailey

Topped with breadcrumbs and parmesan, grilled until golden, beef gratin is a big, one-pot dish that’s ideal to make ahead of time. Roasted cauliflower makes a great accompaniment, or a simple vegetarian dinner.

Beef gratin

3 tablespoons vegetable oil

2 onions, sliced

2 garlic cloves, chopped

850g braising steak, cut into

2cm cubes

1 tablespoon plain flour

A few thyme sprigs

2 tablespoons tomato paste

1 bottle of red wine

1 cup beef stock

1 teaspoon Worcestershire sauce

1 teaspoon balsamic vinegar

100g breadcrumbs

100g freshly grated parmesan

Heat oil in pan over moderate heat; add onions and garlic. Cook, stirring until soft. Add meat; sprinkle with flour. Cook, stirring, for 5 minutes. Add thyme and tomato paste; cook for 2 minutes. Pour in red wine and stock, cover and simmer for about 1¾ hours, or until tender. Add a splash of Worcestershire sauce and balsamic vinegar. Remove meat and onions; set aside. Bring liquid back to boil; simmer until thickened. Return meat to pan; stir, season, reheat. Transfer everything to ovenproof dish and sprinkle with breadcrumbs and grated parmesan. Place under preheated grill or in oven preheated to 180°C (fan), until top is golden. Serves 4-6

Roasted cauliflower

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 head cauliflower, outer

green leaves removed,

broken into florets

Pinch dried chilli flakes

1-2 tablespoons olive oil

Crush cumin and coriander seeds with a mortar and pestle. Place cauliflower, spices and chilli in large bowl, toss with 1-2 tablespoons oil and season generously. Spread evenly on baking tray. Roast for 25-30 minutes, turning halfway, until just tender and caramelised.

And to drink… Full-bodied red: 2014 Bleasdale Generations Malbec ($35)