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"Great kit makes cooking a pleasure."
melt-in-your-mouth shin stew
main courses | serves 4Cooking a shin of beef or any good stewing cut this way gives you some really fantastic comfort food. Just letting it slowly blip away in the oven, with the sauce becoming more and more intense, is the nicest sort of cooking there is. Delicious served with some mashed root veg – like carrots, potatoes, a bit of swede, some turnips – but you could also serve it with straight mash, polenta or bubble and squeak (you know, fried veg and potatoes, cockney-London style!) and some nice buttered cabbage or spinach.
Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
• from Cook With Jamie
ingredients
• olive oil
• 2 red onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, unpeeled
• a few sprigs of fresh rosemary
• 2 bay leaves
• a small handful of dried porcini
• 1 cinnamon stick
• 1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 x 400g tins good-quality plum tomatoes
• ⅔ of a bottle of Chianti
• 2 red onions, peeled and roughly chopped
• 3 carrots, peeled and roughly chopped
• 3 sticks of celery, trimmed and roughly chopped
• 4 cloves of garlic, unpeeled
• a few sprigs of fresh rosemary
• 2 bay leaves
• a small handful of dried porcini
• 1 cinnamon stick
• 1kg shin of beef, preferably free-range or organic, bone removed, trimmed and cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• 1 tablespoon flour
• 2 x 400g tins good-quality plum tomatoes
• ⅔ of a bottle of Chianti
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Had to substitute the shin with other cuts, the flour with wholemeal flour, and the red wine with beef stock. All the carrots went very soft and tender, the onions had melted to nothing, and the celery I ignored. The beef was all very tender and tasty. We took the cassrole out of the oven after about 2 hours, as we were going nuts with the smell of the stew wafting through the air. The meat was already tender so we saw no reason to stand at ceremony and tucked in right away. Awesome.
No problems with the wine. Most (if not all) of the alcohol will evaporate off during the cooking process.
thank you.
Jamie Oliver's recipe gives gas 4 and 3 hours whereas Delia Smith gives gas 1 and 3 hours. I have looked at may other recipes and they all vary in oven settings and timing.
It's very confusing.
It seems like a long time but as shin needs a long slow cooking this works really well.
towards the end add a couple of tblspoons of flour to thicken.
Once cooked you can serve with veg or you can add a pastry lid and you have a pie!!!!!
i like to add the flour mixed with water as a thickner just before i put the pot in the oven. That works really well, and makes an awesome gravy.
get in touch and ill give you my recipe.
This is a fantastic recipe.
Didn't have a shin of beef but a shoulder of lamb and used that instead. Served it with polenta and fresh spinach leaves. It adds a different flavour alltogether but it's still DELICIOUS.
Thanks