61 Appliances used:CircoTherm® oven setting, METHOD Induction or Gas cooktop Sprinkle the salt and bicarb of soda over the meat and massage until it is all coated. In a large cast iron pot add Serves: 6–8 the oil and place on induction level 8 or FlameSelect® Preparation time: 1 hour gas cooktop, level 9. When you start to see a little Cooking time: 45 minutes smoke coming off the pot add the beef and fry until Level of difficulty: Medium browned, then add the garlic, mushrooms, paprika, rosemary, mustard, cracked black pepper, star anise and beef stock. INGREDIENTS 2 tsp salt Bring to the boil and then turn down to a simmer until 1 tsp bicarb of soda the liquid has reduced by half. Remove the star anise. 1kg diced beef Mix the water and cornflour together then add to the 2 tbsp oil pot while stirring. Once the liquid has thickened let 4 cloves garlic, crushed it cool to a room temperature then place the sauce 500g mushrooms, cut into quarters into a 20–25cm oven-proof dish. Place the puff 2 tsp smoked paprika pastry over the top and push down the edges on the 1 x 20cm sprig of rosemary, picked and chopped sides. Brush with the beaten egg and set the oven to 1 tbsp Dijon mustard CircoTherm® at 200°C and bake for 25–30 minutes or 1 tsp cracked black pepper until golden brown. 1 star anise 1L beef stock (reduced salt if possible) 2 tbsp water 3 tbsp cornflour or tapioca starch 1 sheet puff pastry 1 egg, beaten and mushroom pie THE NEFF AUSTRALIA COOKBOOK MAINS