Stage 8: Beef shin stewed with carrots recipe (jarret de boeuf aux carottes)

Created by Gabriel Gaté

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: French
Serves 4-6

Stage 8: Aigurande – Super-Besse Sancy

Gabriel is in the Limousin, renowned for its breed of Limousin beef. He meets the top chef of Limoges and his butcher who tell him why the beef is so good. In the kitchen, Gabriel prepares a hearty, slow-cooked beef shin with carrots.

Ingredients

2 tbsp olive oil
1 shin of beef with the bone, trimmed of fat
½ brown onion, diced
2 rashers bacon, diced
1 medium carrot, diced
½ cup diced celery
3 cloves of garlic, crushed
1 clove
1 tbsp flour
1 tbsp tomato paste
1 cup strong beef stock
1 bouquet garni, made up of parsley, thyme and a bay leaf
Salt and freshly ground black pepper
8 medium carrots, peeled
Chopped parsley, optional

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Preparation

Heat the olive oil in a large, non-stick pan. Brown the beef shin for a few minutes. Transfer the shin to a large, cast-iron pan.

Add the onion and bacon to the non-stick pan and stir for 1 minute. Add the diced carrot and celery, the garlic and clove, and stir for a couple of minutes. Add the flour and tomato paste, and stir for 30 seconds. Add the beef stock and the bouquet garni and season with salt and pepper. Bring to the boil and stir well. Transfer to a cast-iron pan with the meat. Cover the pan with foil and a lid and cook in the oven for about 3 hours.

Add the 8 carrots and stir briefly. Cover the pan again and finish cooking in the oven for a further hour or so.

Serve with chopped parsley.

If you enjoyed this Stage 8: Beef shin stewed with carrots recipe (jarret de boeuf aux carottes) then browse more French recipes, meat recipes, the centre recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

01 Apr 2013 11:34 AEST

Glen

Dulwich Hill

Recipe v Video

Recipe doesn't match the video... Where is the 100mL of wine? Does this affect the volume of stock to use? Temperature only mentioned in video of 120'c...

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