Slow-Cooked Beef with garlic and basil

Prep everything first: chop the aromatics, measure the garlic and basil elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Cover and cook low and slow, stirring now and then, until rich and spoonable.

Stir in the san marzano tomatoes and the rest of the garlic and basil flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped rosemary and serve while hot.