Gabriel is in the Limousin, renowned for its famous French breed of Limousin beef. He meets the top chef of Limoges and his butcher who tell him why the beef is so good.
- 2 tbsp olive oil
- 1 shin of beef with the bone, trimmed of fat
- ½ cup brown onion, diced
- 2 rashers bacon, diced
- 1 medium carrot, diced
- ½ cup diced celery
- 3 garlic cloves, crushed
- 1 clove
- 1 tbsp flour
- 1 tbsp tomato paste
- 250 ml(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 and halved lengthways
- chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 120 ˚C.
Heat the olive oil in a large, non-stick pan over high heat. 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, celery, 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, turning the meat occasionally.
Add the 8 halved carrots and stir briefly. Cover the pan again and finish cooking in the oven for a further hour or so.
Serve with chopped parsley.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
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