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Braised shin of beef in Bordeaux

Martin Blunos from Great Food Live
Martin Blunos cooks flavoursome shin beef slowly with wine and tasty vegetables until meltingly tender in this rich hearty main course

Braised shin of beef in Bordeaux

Method

1. Preheat the oven to 140C/gas 1.

2. Heat the dripping in a small pan and gently cook the bacon until browned. Transfer to a large flame-proof casserole dish.

3. In the residual fat in the small pan cook the small onions until golden, and then transfer to the casserole dish.

4. Repeat with the chestnut mushrooms and transfer to the casserole dish.

5. Fry the chopped onions and garlic in the pan until golden and soft but not burnt, add the flat mushrooms and continue cooking till softened. Transfer to the casserole.

6. Season the flour with salt and pepper. Toss the prepared shin beef in the flour and fry in batches in the pan, (you may need a little more dripping) until golden brown. Transfer to the casserole dish.

7. When all the beef is transferred, pour off any remaining cooking fat from the pan. Add a quarter of the wine and bring to the boil scraping the residue from the base of the pan. Add the tomatoes and return to the boil. Add the contents of the pan to the casserole with the thyme, bay leaf and remaining wine. Mix well and season with salt and pepper.

8. Cover with a lid and cook in the oven for about 3 hours until the meat is tender.

9. Remove from the oven, check and adjust the seasoning then scatter over the chopped parsley.

10. Serve with mashed butter beans (soaked, gently boiled until tender then beat in salt and pepper, nutmeg, butter and a little thick double cream).

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Serves: 4

Prep: 30 min
Cook: 3 hrs 25 min

Ingredients
75g beef dripping
250g piece streaky bacon, cut into thick batons
200g small chestnut mushrooms, trimmed (quartered if large)
24 small (pickling or silverskin) Onions, peeled, but stalks left intact
1 Spanish onion
4 garlic cloves, chopped
200g flat mushrooms, chopped
2 serving spoons plain flour
1.5kg beef shin, cut into large chunks after trimming (try to obtain whole slices of shin and cut into 5cm chunks)
1 litre Bordeaux wine
1 tinned chopped tomatoes
sprig Thyme
1 large bay leaf
1 serving spoon chopped curly parsley