4 oz (125 g) unsmoked streaky bacon, rinds removed and reserved
2 tbsp olive oil
2 onions, roughly chopped
3 carrots, roughly chopped
4 tomatoes, skinned
2 lb (900 g) shin of beef, trimmed
2 garlic cloves, peeled and bruised
1/2 tsp dried thyme
1 bay leaf
few sprigs of fresh parsley
1 strip of orange rind
5 fl oz (150 ml) red wine
2 tbsp olive oil
2 onions, roughly chopped
3 carrots, roughly chopped
4 tomatoes, skinned
2 lb (900 g) shin of beef, trimmed
2 garlic cloves, peeled and bruised
1/2 tsp dried thyme
1 bay leaf
few sprigs of fresh parsley
1 strip of orange rind
5 fl oz (150 ml) red wine
To garnish:
fresh chopped parsley
method
1. Chop the bacon into 1 inch (2.5 cm) pieces. Place in a large earthenware pot with the oil, onions, carrots and tomatoes.
2. Cut the beef into large pieces, about 3 to 4 inches (7.5 to 10 cm) square and 1 inch/ 2.5 cm thick, and arrange in a layer on top of the vegetables. Scatter over the bacon rinds.
3. Add the remaining ingredients, except the wine which must be brought to the boil in a small pan first, then poured over the meat. Cover and cook at Mark 4 (180°C) 350°F for 15 minutes. Reduce the temperature to Mark 2 (150°C) 300°F for 4 hours.
4. Discard bacon rinds, sprinkle with fresh chopped parsley and serve with noodles.
2. Cut the beef into large pieces, about 3 to 4 inches (7.5 to 10 cm) square and 1 inch/ 2.5 cm thick, and arrange in a layer on top of the vegetables. Scatter over the bacon rinds.
3. Add the remaining ingredients, except the wine which must be brought to the boil in a small pan first, then poured over the meat. Cover and cook at Mark 4 (180°C) 350°F for 15 minutes. Reduce the temperature to Mark 2 (150°C) 300°F for 4 hours.
4. Discard bacon rinds, sprinkle with fresh chopped parsley and serve with noodles.
serving amount
serves 4 - 6
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