Peppered Shin Beef in Red Wine

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Peppered Shin Beef in Red Wine

This was last night’s supper. The shin beef was from those marvellous people at Parsonage Farm in Upton – please visit their website – Sarah and John Mills are two of the nicest farmers you could meet – they also butcher their own meat and have also moved into making their own salamis! They know their stuff. This dish shows shin beef at its very best – it is such a marvellous cut and highly underrated. Yes, it takes time to cook, but time well spent. I put this together in about 20 minutes and then popped it in the oven and went out for the day. I came home to the most marvellous aromas – what a welcome!

Preheat the oven to 150c. For 6 folk I used a kilo of shin, cut into large chunks. I used a heavy round casserole dish with a lid. I arranged half the beef on the bottom – added 5 whole peeled cloves of garlic, two sprigs of rosemary and 3 or 4 good grinds of black pepper. Then I popped the rest of the beef on top, plus 5 more cloves and more rosemary and more black pepper.

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Then add a whole bottle of a good red, preferably Italian. Add 2 bay leaves.

Pop the lid on and bring to a gentle boil on the hob. Then place in the centre of the oven for at least 6 hours. When it is ready check the seasoning – I added just a whisper of sea salt and a light drizzle of love oil. Then I removed the beef with a slotted spoon and broke it up gently with 2 forks – it drifts part in the most dreamy fashion. I served it with steamed cauliflower and baby new pots with a taleggio and cream sauce.

This is beef at its best. Full of rich dark flavours that haunt the tastebuds and make them crave more!

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