Our value packs of Beef Casserole Cubes are perfect for this recipe. Feed a large crowd or freeze some for later!
Optional, but a great serving suggestion for this is Roasted Beetroot – follow the recipe below and you’ll never cook beetroot another way again! Also fantastic with our one of our crusty Baguettes from The Bakery.
We have decided to make the caramelised onions into a lovely red onion marmalade instead!
This is a great one-pot supper, so perfect when it comes to washing up!
- Goose fat for cooking
- 800g Blacker Hall prime Shin Beef, cubed (and or Casserole Cubes)*
- 16 peeled shallots, small
- 200g button mushrooms
- 4 fresh bay leaves (or dried)
- Sprig of rosemary, leaves removed and finely chopped
- Sprig of thyme, leaves removed and finely chopped
- 1 small garlic (approximately 7 cloves) peeled and crushed
- 2 tablespoons of tomato puree
- A good bottle of burgundy or Pinot Noir from The Wine Loft
- 8 rashers of streaky bacon
- 4 onions
Heat a heavy bottomed pan with a tablespoon of goose fat, add the seasoned Shin Beef cubes, lightly dusted in flour, and cook until golden. Remove and leave to one side whilst you cook the other ingredients. Using the same pan, add the 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 goose fat and fry until golden. Remove and add to the meat mixture.
Add a further spoon of goose fat 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 and the red wine and stock. Cook in a low oven, or transfer to your slow cooker, and cook for 3 to 4 hours until tender and soft.
Use bacon from our own Butchery as it’s dry-cured making it perfect for this dish. Cook between two trays in the oven so the bacon stays very flat. When par cooked (after around 10 minutes at 170°C), remove and trim the bacon into julienne style strips (like matchsticks) – thin crispy shards that go together to almost form a haystack look of crispy bacon.
Red Onion Marmalade
Peel and slice 4 onions and fry off in some Yorkshire rapeseed oil until they go golden and soft. Add in chopped thyme (stalks removed), a glass of good red wine, and a tablespoon of redcurrant jelly and reduce down simmering on a medium heat, be careful not to burn. Add in two tablespoons of wine vinegar, and 50g of brown sugar. Cook in until the sugar has disolved and the texture is nice and sticky like marmalade. Serve warm!
Finally, if you choose to serve with roasted beetroot, simply wrap each washed beetroot, with the skin left on and the top and root removed, in a tin foil sheet rubbed with a little oil and rock salt and a star anise inside. Place this in a hot Green Egg (or a conventional oven heated to 180oC) and cook for approximately 1 hour depending on the size of the beetroot. Remove once soft and allow to cool; then simply peel off the skin, cut into wedges, and serve with your Beef – delicious!