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Mexican One Pot Beef with Kumara Planks

Serves: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

KUMARA

  • 1 large kumara, cut crossways into thick planks, about middle-finger thick, roughly 2-3cm
  • 2 to 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1 tsp Gault’s Mexican Seasoning

ONE POT MEXICAN BEEF

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red capsicum, diced
  • Kernels from 1 cob, or about ¾ cup frozen corn
  • 2 garlic cloves, finely chopped
  • 500g Green Meadows Premium Beef Mince
  • 1 tsp salt, plus more to taste
  • 2 tsp Gault’s Mexican Seasoning
  • 3 tbsp tomato paste
  • 1/4 cup (60ml) red or white wine, or water
  • 1 can tomatoes, about 400g, whole peeled or cherry, lightly crushed
  • 2 tbsp Gault’s Beef Stock Concentrate
  • 250g sour cream

TO FINISH

  • 1 large ripe avocado, sliced or chunked
  • Handful of fresh coriander, roughly chopped
  • Extra Gault's Mexican Seasoning, for the top

    Method:

    Preheat the oven to 200°C. Rub the kumara planks with olive oil, salt and Gault’s Mexican Seasoning on both sides. Lay them on a lined roasting tray and roast for 25 to 30 minutes, turning once, until soft in the middle and nicely coloured. Remove from the oven and keep warm.

    While the kumara cooks, heat the olive oil in a large pan over medium heat. Add the onion, capsicum, corn and garlic and cook for 5 to 6 minutes, until softened. Add the beef mince and break it up as it cooks. Once it’s starting to catch a bit of colour, add the salt and Gault’s Mexican Seasoning and stir it through.

    Stir in the tomato paste and cook for 1 minute. Add the wine or water and let it bubble for 30 seconds, scraping the bottom of the pan. Add the tomatoes and break them up a bit more with your spoon. Stir in the Gault’s Beef Stock Concentrate, bring it to a gentle simmer, then cook for 20 to 30 minutes, stirring now and then.

    Turn the heat down low and stir through half the sour cream. Taste and adjust the seasoning if needed.

    Scatter the avocado slices over the Mexican beef, add teaspoon dollops of the remaining sour cream, then finish with coriander and a light sprinkle of Gault’s Mexican Seasoning.

    Lay the roasted kumara planks on plates. Spoon the Mexican beef over the top. Get stuck in.

    Simon Says:


    If the sauce thickens too much while simmering, loosen it with a splash of water. If it’s a bit loose, give it another couple of minutes to reduce.

    If you’d prefer to cook the kumara on the BBQ, rub the olive oil and seasoning, cook over a medium heat for about 10 to 12 minutes per side, then move to a cooler part of the BBQ until soft in the middle.

    Leftovers are brilliant the next day in a wrap with lettuce, or tossed through pasta. My pick is bucatini, the thick hollow spaghetti that grabs the sauce beautifully.