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Introduction

A wonderfully tasty and hearty dish for the whole family.

Method

  1. The day before: Add Beef Shin to bowl and season with black pepper.
  2. Add bouquet garni and pour over red wine.
  3. Cover and leave in fridge for 12 hours to marinade.
  4. Remove from fridge the following day and set aside to come to room temperature.
  5. Pre-heat oven to 150°C, Gas 2.
  6. Remove the meat from marinade, ( keep the red wine marinade and bouquet garni as it will be used later on) and dry using kitchen towel.
  7. In a heavy based casserole dish over a high heat add a drizzle of oil to pan.
  8. Season meat with a little salt and sear over a high heat, ensuring it is browned on all sides.
  9. Remove from pan and set aside. Deglaze the pan if needs be.
  10. Return the pan to the hob on a medium heat and add a little more oil.
  11. Add chopped onion, whole cloves and a little pinch of salt.
  12. Saute until onions soften but ensure they don't brown.
  13. Add crushed garlic and cook for one minute.
  14. Then add tomato puree, mix through, lower heat and cook for 5-7 mins.
  15. Pour the reserved red wine marinade and bouquet garni into the pan.
  16. Bring it to the boil and cook for a couple of minutes to burn off the alcohol.
  17. Turn off heat and put the beef back to the pan.
  18. Add hot stock, just enough to cover the meat. Fix lid on tightly and place in pre-heated oven for approx. 4 hours or until meat is tender. Check from time to time and top up with stock if needed.
  19. Approximately 30 mins before the end of cooking, add the prepared turnip and carrot and cook for another 25 mins or until vegetables are cooked through and liquor is reduced to a rich flavoursome sauce.
  20. Remove from oven and serve.

Gaynor's Tip: Perfect with smooth creamy mashed potato. Experiment with different root vegetables such as parsnips and salsify!