Uploaded on Nov 13, 2009
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1 Kg shin of beef
1 bottle red wine
1 large onion roughly chopped
1 large carrot roughly chopped
2 sticks celery roughly chopped
3 sprigs of thyme
2 bay leaves
1 garlic bulb cut in half
bacon or pancetta
3 tblsp plain flour
1/2 pint beef stock (OXO is fine)
You will need a casserole dish that is hob and oven safe.
Trim the fat from the beef and cube into 1 1/2 inch chunks. Put in a bowl and cover with half the wine. Place in a fridge to marinade for at least half an hour.
Sautee the onion, carrot and celery in a little olive oil, then add the thyme, bay leaves and garlic. Pour over the rest of the wine. Bring to the boil and simmer gently for 10 minutes.
In a separate frying pan, heat some butter and olive oil. Add the bacon and cook till golden. Add the shallots and fry for a further 5 minutes. Add to the casserole dish.
Drain the beef from the wine marinade with a sieve, but keep the marinade. Place the beef on some kitchen paper or a towel and gently pat dry. Then brown the meat in the frying pan with a little oil and butter. Fry it in small batches to allow it room or it will not brown. Add to the casserole dish.
Sprinkle the flour over.
Add the leftover wine marinade.
Add the beef stock to just cover the meat and vegetables.
Cover and cook in the pre-heated oven at 150deg for 2 hours.
2 hours later, fry the mushrooms in a little butter and olive oil. When they are nearly done, add a splash of brandy then transfer to the dish.
Cook for a further 1 hour.
Serve with parsley, potatoes and wine. The dish tastes even better if made the day before and left overnight in the fridge.