Beef shin is an excellent cut of meat for slow-cooking and this recipe from Matthew Evans showcases classic casserole flavours in carrot, celery, onion and red wine. Serve any excess sauce with pasta tomorrow.
- 2 kg beef shin meat, cut into 3 cm pieces
- 1 small pork hock
- 3 celery stalks, cut into thirds
- 3 carrots, cut into 3 cm pieces
- 3 onions, halved
- 5 garlic cloves
- 2 bay leaves
- 2 thyme sprigs
- 5 cm strip orange rind
- 2 star anise
- 10 juniper berries
- 500 ml (2 cups) red wine
- 400 g can chopped tomatoes
- roast potatoes, to serve
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.
Chilling time overnight
Preheat oven to 150ºC. Tightly pack beef, pork hock, celery, carrots and onions together in a large casserole pan with a tight-fitting lid. Add garlic, herbs, orange rind, spices, wine and chopped tomatoes; the ingredients should be almost submerged in liquid, add more water if necessary.
Cover and place in oven, reduce temperature to 100ºC and cook for 8 hours. It’s really important that your oven works at this temperature; if not, use a slightly higher temperature and a shorter time. The broth should simmer so slowly that the liquid doesn’t evaporate; if the temperature is too high, it will. Allow to cool slightly, then refrigerate overnight or, ideally, for a couple of days.
To serve, skim some of the fat off the surface and reheat over medium heat. Remove pork hock, pull off skin and discard. Shred meat from bone, discarding bone, and add to soup, if desired. Serve daube with roast potatoes. I also like to serve any excess sauce on pasta the following day.
Photography by Alan Benson. Food preparation by Asher Gilding. Food styling by Michelle Crawford.
As seen in Feast magazine, August 2014, Issue 34. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.