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main courses | serves 6
• 4 tbsp extra-virgin olive oil
• 10 small red onions, halved
• 3 garlic cloves, sliced
• 2 quinces, peeled, cored and sliced (place in a bowl of acidulated water until needed to prevent browning)
• 2kg beef chuck or rump, cut into 8cm pieces
• 18 vine-ripened cherry tomatoes or 2 x 400g tin cherry tomatoes
• 250ml tomato passata
• 1 tbsp tomato purée
• 1–2 cinnamon sticks
• 2–3 fresh bay leaves
• 1 tbsp allspice berries
• 1 large glass dry red wine
• Boiled rice or pasta, to serve
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1st Keep
 jenellebaur
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