Beef with Boston Baked Beans

• cannellini beans↗300 г сухої g

  dry

• bay leaf↗1 лист
• vegetable oil↗1 ст. л. tbsp
• beef (neck)↗500 г g

  cut into 4 cm cubes

• smoked bacon (crumbled)↗120 г g
• onion↗1 велика

  sliced into wedges

• garlic cloves↗2 великі

  thinly sliced

• black treacle↗100 г g
• tomato paste2 ст. л. tbsp
• mustard powder1 ст. л. tbsp
• ground clovesдрібка
• roasted potatoes in skins

  or bread and cabbage salad for serving

Step-by-step instructions

1. 1

   Transfer the dry beans to a large pot, cover with water about 5 cm above the beans, add the bay leaf and let soak overnight. The next day drain the water, return the beans to the pot and cover with fresh water to about 3 cm above. Bring to a boil, reduce to a gentle simmer and cook 20 min until the beans are tender (add more water if needed).

2. 2

   Preheat the oven to 140 °C (120 °C with convection, gas 2). In a large skillet heat the vegetable oil and sear the beef for 5 min over high heat until evenly browned (sear in batches). Transfer the meat to a plate. In the same skillet add the smoked bacon and onion, cook 5–7 min over medium‑high heat until the onion is golden and the bacon crisp.

3. 3

   Return the beef to the skillet. Add the beans together with the cooking liquid, as well as garlic, black treacle, tomato paste, mustard powder and a pinch of ground cloves. Season to taste, then add water so the beans are covered an additional 2–3 cm. Cover, bring to a gentle boil, then place in the oven for 2 h 30 min. Remove the lid, stir, and return to the oven for another 1 h 30 min until the meat is tender and the sauce rich. After cooling, the beans can be frozen for up to three months. Serve with roasted potatoes, bread or cabbage salad.