2 lb (1 kg) shin of beef or brisket, boned, in 1 in (2.5 cm) cubes
1 tbsp (15 g) plain flour
4 tablespoons olive oil
2 large onions, chopped
1 garlic clove, chopped
6 tablespoons red wine vinegar
salt and freshly ground black pepper
2 3/4 cups (21 fl oz) 600 ml red grape juice or cheap red wine
4 parsley stalks
1 sprig of thyme
2 bay leaves
2 celery sticks
2 cup (250 g) button mushrooms
4 oz (100 g) pickling onions, peeled, or shallots
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
2 tablespoons chopped parsley
1 tbsp (15 g) plain flour
4 tablespoons olive oil
2 large onions, chopped
1 garlic clove, chopped
6 tablespoons red wine vinegar
salt and freshly ground black pepper
2 3/4 cups (21 fl oz) 600 ml red grape juice or cheap red wine
4 parsley stalks
1 sprig of thyme
2 bay leaves
2 celery sticks
2 cup (250 g) button mushrooms
4 oz (100 g) pickling onions, peeled, or shallots
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
2 tablespoons chopped parsley
method
PRE-HEAT THE OVEN TO GAS MARK 2, 300°F (150°C)
1. Shake the meat in a bag with the flour.
2. Heat the oil in a large flameproof casserole and brown the meat all over. Add the onions and garlic and fry over a high heat for a few moments, then add the vinegar and scrape in all the bits off the bottom of the pan (this is called de-glazing). Season, then add the grape juice or red wine.
3. Make a faggot of herbs by bundling the parsley, thyme and bay leaves between the two celery sticks. Tie with string and add to the casserole.
4. Bring to the boil, cover, and put into the oven for 4 hours.
5. Blanch the mushrooms and onions or shallots for 2 minutes in boiling water, drain and add to the casserole, removing the faggot of herbs.
6. Transfer the casserole to the top of the stove over a gentle heat.
7. Mash the butter and flour together and stir, a teaspoon at a time, into the sauce. It will thicken and go glossy.
8. Check the seasoning, and scatter with parsley.
1. Shake the meat in a bag with the flour.
2. Heat the oil in a large flameproof casserole and brown the meat all over. Add the onions and garlic and fry over a high heat for a few moments, then add the vinegar and scrape in all the bits off the bottom of the pan (this is called de-glazing). Season, then add the grape juice or red wine.
3. Make a faggot of herbs by bundling the parsley, thyme and bay leaves between the two celery sticks. Tie with string and add to the casserole.
4. Bring to the boil, cover, and put into the oven for 4 hours.
5. Blanch the mushrooms and onions or shallots for 2 minutes in boiling water, drain and add to the casserole, removing the faggot of herbs.
6. Transfer the casserole to the top of the stove over a gentle heat.
7. Mash the butter and flour together and stir, a teaspoon at a time, into the sauce. It will thicken and go glossy.
8. Check the seasoning, and scatter with parsley.
serving amount
serves 4 - 6
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