SLOW-COOKED SPICED BEEF SHINS

Life & Style Weekend - - MAGAZINE | FOOD & WINE - Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

Serves: 6

IN­GRE­DI­ENTS:

6 beef shins, ap­prox 225g each

1 bot­tle red wine

Olive oil, for fry­ing

200g onion, roughly chopped

150g car­rot, roughly chopped

150g cel­ery, roughly chopped

75g fresh ginger, grated with skin on 4 cloves of gar­lic, grated

1 1⁄2 litres re­duced salt beef stock

5 bay leaves

2 cloves

1 tbsp white pep­per­corns

1 bunch thyme

3 tsp sea salt

Mashed potato and broc­col­ini, to serve

METHOD:

Place the beef shins into a large non-metal­lic bowl with the red wine and gar­lic. Cover and leave in the fridge to mar­i­nate for 24-48 hours.

Strain the wine from the shins and re­serve. Pat the shins dry.

Pre­heat the oven to 170C.

Bring the re­served red wine to the boil in a saucepan and skim off any scum that comes to the top.

Heat a fry­ing pan on medium hot, add a lit­tle oil and fry the onion, car­rot, cel­ery and ginger and cook un­til browned. Then add the mix to a casse­role dish.

In the same fry­ing pan, fry the shins in a lit­tle oil un­til browned. Then drain them into a colan­der to get rid of any ex­cess cook­ing fat.

Place the shin on top of the veg­eta­bles in the casse­role dish.

In a large pot, add the skimmed red wine and veal stock, the bay leaves, cloves, white pep­per­corns, thyme and salt.

Bring to a sim­mer. Pour over the shins in the casse­role dish. Cover with a lid then place in the oven to braise for 2½ hours.

When cooked, re­move from the oven and leave the shins to cool down in the stock.

When cool, re­move the shins from the stock and pass the stock through a fine metal sieve into a saucepan and skim off any fat.

Re­serve onions, car­rots and cel­ery and blend un­til smooth (add this to the potato when mash­ing for ex­tra flavour).

Place the pan of liq­uid back on to the heat and cook on medium heat un­til the mix is re­duced to half the vol­ume. Pass the liq­uid through a fine sieve again.

Serve with lash­ings of but­tery mashed potato and broc­col­ini and sprin­kle with fresh thyme leaves.

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