What You’ll Need
900 g–1 kg (2–2.2 lb) beef chuck, brisket, or blade
1 tbsp olive oil
Salt & black pepper
Flavour Base
1 small onion, sliced
2 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
Sauce
1 cup beef stock
½ cup tomato passata or crushed tomatoes
1 tbsp tomato paste
1 tbsp balsamic vinegar (or red wine vinegar)
Optional: ¼ tsp sugar if tomatoes are sharp
Getting Started
Season the beef
Pat dry and season generously with salt and pepper on all sides.
Make the sauce
Mix stock, passata, tomato paste, vinegar, herbs, garlic, and onion in a bowl.
Building the Dish
Sear (optional but recommended)
Preheat air fryer to 200°C / 400°F
Brush beef lightly with olive oil
Air fry 6–8 minutes, turning once, until browned
Transfer to dish
Place beef in a deep, air-fryer-safe dish
Pour sauce over the beef
Add bay leaf
Cover tightly
Seal the dish well with foil to trap moisture.
Slow Cooking Phase
Reduce air fryer to 160°C / 320°F
Cook for 1 hour 45 minutes – 2 hours
Turn the beef halfway through if possible
The meat should be very tender and easy to pull apart.
Finishing Touch
Uncover carefully
Remove foil and discard bay leaf.
Thicken sauce (optional)
Increase temperature to 190°C / 375°F
Cook uncovered 8–10 minutes until sauce thickens slightly
Rest & Serve
Let rest 10 minutes
Slice or shred the beef
Spoon plenty of sauce over the top
Serving Suggestions
Creamy mashed potatoes
Polenta
Pappardelle or tagliatelle pasta
Crusty bread to soak up the sauce
