Recipe Inspiration

Ingredients...

1.5kg diced beef shin

150g beef dripping

100g minced onion

40g black treacle

50g tomato paste

16g chopped garlic

300g Essential Cuisine Red Wine Jus (made up to instructions)

250g button mushrooms

350g small round shallots

300g chopped carrots

30g chopped flat leaf parsley

10g ground black pepper

20g salt

1 whole star anise

8g fresh thyme

Method...

1. Melt half of the beef dripping in a heavy bottom pan. Season the beef and brown in the hot beef fat. Set aside

2. Return the pan to a medium heat and add the remaining dripping. Add the minced onion and garlic and sweat for 2 minutes with a pinch of salt and pepper. Add the mushrooms, carrots and shallots and cook for a further 3 minutes before adding the tomato puree, star anise, treacle and thyme

3. Slurry the Essential Cuisine Red Wine Jus with the tepid water and add to the pan bringing to a simmer

4. Cover with a lid and place in an oven preheated to 150°C for 2.5 hours, until the beef is tender

5. Remove from the oven and allow to stand for 10 minutes. Remove the lid and taste. Adjust the seasoning with the remaining salt and pepper if needed

6. Remove the star anise and thyme and stir in the parsley… then serve!

Chefs Tip

For a more premium offering, replace the diced beef shin with beef brisket.