Chinese beef shortrib stir fryApril 21, 2015
Tomato and meatball soupApril 21, 2015
- 8 pieces or 1.6-2kg beef shin - bone in
- 60 ml flour
- salt and pepper
- olive oil
- 100 g streaky bacon - chopped
- 2 carrots - finely chopped
- 2 sticks celery - finely sliced
- 16 pickling onions - peeled
- 1 cup tomato puree
- 1½ cup red wine
- 3 cup beef stock
- 10 g fresh parsley - finely chopped
Place beef shin pieces onto a clean working surface and season with salt and freshly ground black pepper.
Dust with flour, shake any excess off and set aside.
Heat a heavy based casserole pot with a little oil and sear beef for about 1-2 minutes on each side or until lightly browned. Transfer the beef to a clean plate.
Using the same pan, add bacon, carrots, celery and onions and fry for a few minutes or until vegetables have slightly softened.
Add tomato puree, red wine and beef stock and bring to a simmer. Season with a little salt and freshly ground pepper.
Return beef to the casserole pot, cover with lid and allow to cook gently over a low heat for about 2-3 hours or until meat is tender and falls away from the bone.
Garnish with chopped fresh parsley and serve with soft herby polenta and a little of the sauce drizzled over.
Recipe reprinted with permission of Source Food