*For an updated version of this dish please see my 2015 post.
This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:
It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.
I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.
In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.
It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.
My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.
Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.
2 red onions
4 cloves of garlic
2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)
30 g fresh coriander
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons ground cinnamon
2 x 400 g tins of chopped tomatoes
2 tomato tins of water
1 kg beef shin, bone in, sinew removed
2 fresh bay leaves
1 x 400 g tin of cannellini beans
Rock salt and freshly ground pepper.
1 green pepper
4 spring onions
150 g cherry tomatoes
Splash of extra virgin olive oil
Splash of white wine vinegar
Fluffy basmati rice and fat free yoghurt (to serve)
Preheat your oven to 150 degrees C.
Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.
Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.
Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.
Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.
Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.
Remove the casserole from the oven, and add the cannellini beans.
To make the salsa, blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.
Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.