SERVES: 4-6 | PREP TIME: 40 MINS | COOK TIME: 4 HOURS
INGREDIENTS
Oil for cooking
600g Blacker Hall prime shin beef
Salt and pepper
Flour for dusting
125g bacon lardons
1 net shallots
1 small garlic bulb crushed
200g mushrooms
2 tablespoons of tomato purée
Spring of rosemary, chopped
4 fresh bay leaves
Sprig of thyme, chopped
25ml beef stock
A bottle of Pinot Noir
METHOD
Heat a heavy bottomed pan with a tablespoon of oil, add the seasoned shin beef, lightly dusted in flour, and cook until browned. Remove and leave to one side whilst you cook the other ingredients.
Using the same pan, add the bacon lardons, shallots and garlic and once coloured and softened remove and put to one side with the Shin Beef. Again in the same pan, add the mushrooms and a little more oil and fry until golden. Remove and add to the meat mixture. Add a further spoon of oil to the pan, the tomato purée, herbs and bay leaves, and cook gently until the tomato is cooked out. Then add the rest of the mix back in as well as the red wine and stock.
Cook in a low oven 160˚C or Gas Mark 3, or transfer to your slow cooker, and cook for 3 to 4 hours until tender and soft.
SERVING SUGGESTIONS
• Crusty Bread
• Mashed potato
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
Sometimes it’s simply about choosing something that feels considered. Good food, properly prepared, and a bit of time spent together.
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