Joseph Denison Carey's beef shin bourguignon
A sumptuous dish for the weekend, Joseph's beef shin bourguignon transforms a value for money butchers cut into a bowl of steaming hot stew.
With classic french flavours this is one for the weekend ahead.
Beef shin bourguignon
2 tbsp vegetable oil
2kg beef shin, cut into medium cubes
250g smoked bacon, cubed
1 onion, peeled and thinly sliced
2 carrots, peeled and cut into diagonal slices, about 1cm thick
2 sticks celery, cut into 1cm thick slices
2 cloves garlic, grated
500ml beef stock
2 tbsp tomato paste
375ml red wine
1. Preheat the oven to 160C, fan 140C. Heat half the oil in a heavy based pan. Add half the beef and bacon and brown all over.
2. Remove the meat from the pan and keep to one side. Repeat with the remaining oil and meat then add to the first batch.
3. Add the carrot, celery, onion and garlic to the pan, and cook until softened and browned.
4. Stir in the tomato paste and allow to get hot before adding the stock, wine and bay leaves.
5. Bring to a simmer and then put into the oven with the lid on, but slightly ajar in order to let the liquid reduce, and cook for 2½ - 3 hours, or until the meat is very tender.
6. Serve the beef bourguignon on rice.