HEAR YE, HEAR YE! Matty is cooking up a sexy #stew just for you. Served up as always with some top facts from our fave Canadian chef, this stew is definitely different from its ye olde Medieval roots… It’s gonna taste epic. Give it a go, by orders of Matty Matheson! INGREDIENTS 3 pieces Oxtail, about 2” wide 1 Lamb Neck, cut into 3 pieces 1 Ox Tongue 1/2 lb Pork Belly, skin on, cut into chunks. 2 White Onions, quartered 2 large Carrots, chopped 1 Stalk Celery, roughly chopped 1 can of Guinness or dark beer. ½ bottle dry red wine 1L Beef Stock Tomato Paste Fresh Parsley 2 tbsp Fresh Thyme 4 Bay Leaves Turnips Rutabaga Pearl Onions, peeled Button Mushrooms Canola Oil BISCUITS 300g salted butter (keep in freezer so it’s easier to grate) 2 ½ cups of all-purpose flour 1 ½ tsp of baking powder 1 tsp of baking soda 1 tsp salt 1 cup of sour cream heavy cream flaked sea salt METHOD 1. Season your meat with salt. Take a large pan and put enough canola oil in the pan to completely cover the bottom. Allow oil to warm up on medium-high setting. 2. Start by placing your pork belly into the pan, skin side down until it is golden brown. Then, add your lamb neck and sear the ox tail, adding the ox tongue last. 3. While your meat is browning, prepare the base of your stew. In a blender, add your white onions, carrots, and celery. Pour in ½ cup of canola oil to combine, then blend until you achieve a fine paste. 4. Once your meat is seared and browned, remove from the pot and pour off any excess oil, leaving the fond in the bottom of the pot. Turn the heat back on and add your vegetable paste. Stir until it begins to cook through, about 3 minutes, then add 3 tbsp tomato paste. Add your beer, wine and beef stock, and allow to bring up to temperature. 5. Add your meat to the stewing liquid, as well as your thyme and bay leaves. Put the lid on your pot and place in the oven at 180 c for about 2 hours. 6. While your stew is in the oven, take a vegetable peeler and carefully peel your carrot, swede and cut the tops off your turnips. Cut about 1 cup of each, all the same size, about ½ inch pieces. Add these to the stew once it has been in the oven for 2 hours, and allow to cook for another hour to an hour and a half. 7. Once your root vegetables have been stewing for about an hour, add 1 cup of peeled pearl onions and 1 cup of button mushrooms. This is your 30 minute marker, so your stew should be ready once your mushrooms have been in the stew for 30 minutes. 8. Next, prepare your biscuits. Get your butter from the freezer, make sure that it has been in there for a minimum of an hour before you make the dough, so it is easier to grate. Grate butter onto parchment using a cheese grater and return to the freezer. 9. Using a stand mixer or just by hand, add flour, baking powder, baking soda and salt into a large bowl and mix through. Slowly add your grated butter, add sour cream in small amounts so ingredients combine evenly, and you create a light, fluffy dough. Be careful not to over mix. 10. Flour your countertop and place your dough on the flour. Knead very lightly, being careful not to over manipulate the dough as it will not come up fluffy if you over mix. Cut the dough into four, lightly brush each one in heavy cream and add Maldon salt on top. 11. Place your dough in the fridge, so that your biscuits cook from “fridge-cold” temperatures. Preheat your oven to 200c and place your biscuits in the oven for 20 minutes or until golden and flaky. 12. Remove the stew from the oven and carefully pull out the ox tongue and remove the skin. Chop the tongue into small pieces and return to the stew. Serve in a bowl with a biscuit on the side.