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Export 22 ingredients for grocery delivery
Step 1
Preheat the oven to 160°C.
Step 2
Heat 2 tbs oil in a large heavy-based casserole with a lid over medium-high heat. Cook beef for 4 minutes each side or until browned. Transfer beef to a plate and set aside. Add onion, celery, garlic, ginger, chilli, bay leaves, coriander, cumin and caraway seeds, star anise, cinnamon and lemon rind to casserole and cook, stirring occasionally, for 6-8 minutes or until onion has softened. Add wine and cook, scraping bottom of the pan with a wooden spoon, for 3-4 minutes or until reduced by half.
Step 3
Add the stock and return beef to casserole. Bring to a simmer, cover, and transfer to the oven. Cook for 6 hours, turning beef halfway, or until beef is very tender.
Step 4
In the last 2 hours of cooking, grease a baking tray and line with baking paper. Place beetroot on prepared tray, drizzle with remaining 1 tbs oil and roast for 1 hour 30 minutes or until tender. When cool enough to handle, rub off skins and discard.
Step 5
Meanwhile, for the hummus, transfer chickpeas along with canning liquid to a saucepan over medium heat. Add the garlic, cumin, chillies and 1 cup (250ml) water. Bring to a simmer and cook for 10 minutes, stirring occasionally, or until liquid has reduced slightly. Transfer to a food processor with oil, lemon juice and 1 tsp salt flakes, and whiz until smooth. Chill for 1 hour or until thickened.
Step 6
Once beef is cooked, remove casserole from oven and transfer 3 cups (750ml) cooking liquid to a saucepan over high heat (set beef cheeks aside, covered, to keep warm). Bring cooking liquid to the boil, then reduce to a simmer and cook, stirring occasionally, for 25 minutes or until reduced by two-thirds.
Step 7
Meanwhile, heat butter in a frypan over high heat. Add beetroot and cook, stirring occasionally, for 2-3 minutes or until warmed through and golden.
Step 8
Spread hummus over serving plates and top with beef, a little reduced cooking liquid and beetroot. Scatter with baby mint, baby red kale and dried chilli to serve.
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