Serves 4
Time: 🕰🕰🕰
Effort: 💪💪
Ingredients:
1 pack frozen beef shin (800g)
3 small carrots
2 stalks celery
1 onion
1 1/2 can peeled tomatoes
Red wine
A few sprigs of thyme
Small handful of cinnamon bark
1 tablespoon tomato concentrate
4 cherry tomatoes
2 cloves
Olive oil
Method:
1. Defrost beef shin (NOTE: any cut of cheap, tough meat would be good. The one here is 金錢展, easily available in frozen food shops)
2. Dice carrots, celery, onion into similar-sized cubes
3. In a frying pan, sweat the vegetables in olive oil for 20 minutes, medium-low fire, lid covered
4. In a casserole, add a layer of oil and the thyme, then brown the beef shins on all sides, around 5 minutes
5. Generously season the beef
6. Once browned, remove beef from casserole and cut into fairly large chunks – around 3 per person
7. Add a generous splash of red wine to deglaze the bottom of the casserole
8. Once wine has evaporated by half, add in the beef and the vegetables, which should be ready by now
9. Give a good mix
10. Open the cans of tomatoes, slightly break apart the tomatoes in the can with a fork, and then pour into the casserole
11. Add hot water as needed, until beef is almost submerged but not completely
12. Bring contents to a slow boil
13. Cover and cook for 2 hours on your lowest heat
14. Add cinnamon, cloves, and tomato concentrate
15. Cook for another 1.5 hours, half covered, so that water can evaporate and flavours are intensified
16. Check taste and adjust seasoning as needed
17. Add cherry tomatoes so as to sweeten the stew
18. Combine the sauce portion (without meat) with al dente pasta and pecorino to form a first dish (primo), as pictured
19. Serve the stew as a second dish (secondo)
20. Wash down with lots of red wine
Nat & E Homecooking 