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Shin Beef Casserole

 


I love slow cooking and I’m a huge fan of casseroles, stews and tagines, where beef, lamb or chicken is cooked long and slow with plenty of veggies and herbs and/or spices.

My go-to beef cut for slow cooking has to be shin beef, called gravy beef in Australia. I cook with it a lot, loving the tenderness and flavour of the meat.

This is a Jamie Oliver recipe from the vault. I have cooked variations many times over, but I thought I would put Jamie’s original version on the blog again for those wanting a great comfort food stew that could easily be served as a ragu with pappardelle pasta.

The original recipe comes from “Cook With Jamie”, and here is the link to the website recipe:

http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew

Here is my “tweaked” recipe. The most significant change I made is to lower the oven temperature to 150 degrees C. I think long, slow cooking is the way to go with this recipe. (When I blogged this in 2014 I suggested 160 degrees, but 150 degrees is better).

Ingredients

Lug of olive oil

6 eschallots, peeled and roughly chopped

6 baby carrots, trimmed and used whole

2 cloves garlic chopped

A few sprigs of fresh rosemary

1 bay leaf

750g quality shin of beef, trimmed and cut into 5cm pieces

Sea salt

Freshly ground black pepper

1 tbs flour

1 x 400g tinned tomatoes

1/2 bottle red wine

Method

Preheat your oven to 160 degrees C.  In a heavy-bottomed casserole, heat a lug of olive oil and gently fry the eschallots, carrots, garlic and herbs for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the casserole  and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of aluminum foil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the rosemary sprigs and bay leaf.

Serve with pappardelle, polenta, mash or rice.

 

Jamie Oliver’s Mexican Chilli

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I first cooked this delicious, simple and cost-saving recipe from Jamie Oliver in 2014. The recipe has certainly been popular on my blog! I guess everyone is looking for hearty, slow cooked casseroles and stews that can be quietly cooking away for a few hours. The original post can be found here.

The recipe comes from Jamie’s book Save with Jamie. I absolutely love it because it’s cooked with beef shin, bone in! Beef shin is so rich in flavour and gets better and better the longer you cook it.

The recipe needs to be cooked for a long time – 5 hours – and you end up with a lovely, unctous stew with plenty of liquid. The meat just falls apart, it is so tender.

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So here is Jamie’s recipe.IMG_8801

Ingredients

Chilli

Olive oil

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.

Fluffy basmati rice and yoghurt or sour cream to serve

Method

Preheat your oven to 170 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 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. Top up with water, to loosen if needed.

20 minutes before the end, drain the tin of cannellini beans and stir through. Add a splash of the bean juices if the chilli looks dry.

When the meat is falling apart and the chilli is thick, shake the marrow out of the bone and stir it back into the chilli.

Serve the Mexican chilli with fluffy rice and yoghurt or sour cream, and coriander leaves to garnish.

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