27/09/2018
The days are getting shorter, and the temperature is getting lower ... but autumn and winter certainly have their plus points!
STEW, being one of them 😁. Here's a recipe that showcases shin of beef, a fabulous cut of meat that often gets overlooked.
The secret ingredient that gives this something special is LIQUORICE 😁. I buy my drops at Sweet Roots Liquorice () in Borough Market!
Lovely people and delicious products 🌟🌟🌟. On my last visit, Lucas, the owner, let me try my hand at serving 🤣. Enjoy the recipe! 😁
2 kg beef shin on the bone
5 garlic cloves, finely chopped
2 onions, finely chopped
3 carrots, diced
2 celery sticks, sliced
200 mls white wine
2 cubes beef stock
Salt
Black pepper, ground
4 tbsp chopped parsley
1 bay leaf
3 x 400g cans italian tomatoes
Zest of 1 lemon, finely chopped
4 tbsp olive oil
1 teaspoon cayenne pepper (if you like 🔥)
Secret ingredient 😁 3-4 pure licorice drops
Heat the oil over high heat in a deep frying pan.
Add the beef shin and brown all over.
Remove the beef and reserve.
Lower the heat and add 4 cloves of the garlic, the bay leaf, onions, carrots and celery to the pan and gently fry until the onion is soft.
Add the reserved beef, the tomatoes, stock, licorice drops and wine. Bring to the boil and simmer for at leadt 2 hours until the beef is meltingly tender.
Ideally, turn heat down to the absolute minimum and allow to cook overnight. I slow cooked mine for 14 hours ... perfection as the bone marrow had melted into the sauce.
Before serving ... taste the sauce and season with salt, black pepper and the cayenne pepper if you like some 🔥. In a small bowl, mix the chopped parsley, the lemon zest and the remaining finely chopped clove of garlic.
Serve the beef and sauce with the parsley, lemon and garlic mixture sprinkled on top.
