And learn why it’s important to cook with wine that you’d actually drink.
We stand by the statement that you’ve never had a salad until you’ve had a salad from CROP. But co-owner Frankie Cox knew what she was doing when she added braise bowls to the menus at her two Melbourne locations. Here at Dan’s Daily, the braise bowl is on regular rotation for lunch – unless it’s sold out, which it often is. So, we asked Frankie how to recreate the braise bowl at home and she kindly let us in on the recipe.
CROP focuses on quality, seasonal produce; whole ingredients that are lovingly prepared and enjoyed mindfully. “We care deeply about how food is grown, prepared and shared,” Frankie says. “A lot of what we do is rooted in simplicity. We don’t want to overcomplicate it.” Frankie’s goal was to create food that people want to eat every day. “CROP was built from a simple idea – to create food that feels nourishing, generous and deeply connected to creating a positive impact.”
Frankie, who has led kitchens in New York and worked as a private chef around the world, says she knew she wanted to be a chef at 13. “I’ve always been drawn to the energy of kitchens. I love the pace, the creativity and the sense of community that comes from feeding people.”
CROP has been dishing up salads for some time, but the braise bowls are a new addition. “It came from our love of slow-cooked, comforting food that still feels fresh and balanced,” Frankie says. “My partner is French, so we’ve always gravitated towards classic French-style braises and long, slow cooking.” Frankie says CROP’s braise isn’t too dissimilar to a boeuf Bourguignon. “We’ve made it lighter, brighter and more lunch-friendly in the way we serve it.” It’s quickly become a big hit. “It’s rich, warming and deeply satisfying without feeling too heavy. It’s hearty but doesn’t put you into a food coma – it’s comfort food at its best.”
The recipe includes a splash (250mL to be exact) of red wine, so since we’re opening a bottle for the sauce, we’re also pouring a glass for ourselves at home. Frankie is a big fan of local produce, so we’re keeping the wine local to Victoria and using the Cold Snap Cabernet Sauvignon from the Yarra Valley. It’s plush, with flavours of blackberry, blackcurrant and raspberry. Along with cabernet, you can use your favourite fuller-bodied red wines like shiraz (shiraz blends also work well) and even grenache.
“The depth of the red wine complements the slow-braised beef beautifully and the acidity helps cut through the richness and keeps each bite feeling balanced,” says Frankie. But she adds that it’s important not to just use any old red wine. “Use wines you’d happily drink because quality wine equals quality sauce.” For more wine ideas, see the selection at the bottom of the article – there’s a range of reds to use in the recipe, plus various whites and sparklings if you prefer to sip on something else. And they’re all less than $25 for My Dan’s members right now.
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Ingredients: Braised beef (serves 4)
Olive oil 600g beef chuck, cut into 5cm pieces 1 brown onion, sliced 1 large celery stalk, cut on a diagonal 2 cloves garlic, smashed and roughly chopped 1 tbsp tomato paste 1 cup red wine 2 medium carrots, sliced into 1cm pieces 750mL beef or chicken bone broth 2-3 sprigs fresh thyme, (or 1 tbsp dried thyme) 1 bay leaf 300g waxy potatoes, diced Salt and pepper, to season Parsley, to garnish
Method
Season beef generously with salt and pepper Bring a large heavy based pot to a medium-high heat. Drizzle in some olive oil and brown beef on all sides in small batches – do not overcrowd the pan. Once browned, remove beef from pan and set aside In the same pot on a low-medium heat, add the onions. Saute for five minutes and add a pinch of salt Add celery and garlic and cook for a further five minutes. Add the tomato paste and cook for two minutes, stirring occasionally. You want to see the tomato paste turn a rich red Bring to a medium heat and deglaze with red wine. Bring to a simmer and reduce by half Return beef to the pot. Add carrots, bone broth, thyme and bay leaf. Bring to a gentle simmer Cover with lid and cook on the stovetop over very low heat or in the oven at 150°C for 2.5-3 hours About 45 minutes before the end of cooking, add potato to the braise and gently stir through. Add a pinch of salt to season the potatoes Continue cooking until the beef is tender and potatoes are cooked through but still holding their shape Finish the braise with chopped parsley, freshly cracked black pepper and a drizzle of good olive oil You can serve it like CROP, on a bed of barley and spinach, or rice would also be a great base
Frankie’s top tips
There is serious flavour packed into this dish, and Frankie says that browning the beef properly plays a big role. “Colour equals flavour, so don’t rush this step.” The bone broth also brings extra richness and body – Frankie says you don't need flour to thicken it up. We know you’ll want to make this and eat it immediately, but Frankie’s top tip is to make it the day before. “It’s even better the next day once the flavours settle overnight.” Her secret is a splash of red wine vinegar at the very end of cooking to lift the richness. And a final word of advice? “Don’t forget some crusty bread to mop up all the juices.”
