Shin of beef stewed in wine

6 servings

Ingredients

Quantity Ingredient
6 ounces Fat bacon or salt pork
1 each Large onion
1 tablespoon Olive oil
5 pounds Shin beef off the bone
2 eaches Cloves garlic
1 each Bouquet garni
8 ounces Red wine (or more)
1 teaspoon Salt
8 ounces Beef stock or water

Directions

Cut the bacon or salt pork into small cubes and put them, with a tablespoon of olive oil, into a heavy and fairly wide iron or earthenware pot. When the bacon fat runs, add a large sliced onion and stir about until slightly brown. On top, arrange the shin of beef, off the bone, skinned, excess fat removed, and cut lengthways into thick pieces. Add the cloves of garlic, crushed but not chopped, and the bouquet garni (either one of the "instant" ones, or a small bunch of parsley, thyme and bayleaf, tied up with a string). Pour in a large glass of red wine (about 8 oz) and let all come to a fast boil for 4-5 minutes. Add about the same amount of beef stock or water, and allow to boil again. Add salt. . Cover the pot with paper or foil and a well-fitting lid. Transfer to a very slow oven, 290 degrees F or gas mark 1, and in about 3 hours it will be cooked.

Or you can half-cook it one day, remove it, and finish it the next. Serve with potatoes or rice to soak up the sauce. (Egg noodles also work well if you thicken the sauce slightly.) This dish can also be simmered *very* slowly on top of the stove.

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