In celebration of British Beef week, we are bringing you a delicious french classic that does our Scottish beef justice!
Using a range of fresh vegetables and herbs this is a dish that takes time and care but produces a delicious outcome that everyone will love.
Diced Beef shin- 1kg
Onion – 1 Large
Celery – 2 sticks
Carrots (Sliced and Blanched) – 2
1 Bottle of Red Wine
Bay leaves – 2
Peppercorns – 10
Garlic – 6 cloves
Thyme – 10 sprigs
Onion – 1
Button mushrooms – 2
Streaky bacon – 4 rashers
Butter – 30g
Plain flour – 30g
- Cut the vegetables into rough pieces
- In a pot large enough, add all ingredients, cover and leave in the fridge overnight.
- The next day add enough water to the pot to cover and boil for 3-4 hrs.
- When the meat is tender, drain the liquor and set aside.
- Remove the vegetables from the meat.
- Dice the bacon rashers into lardons, in a large pan cook the rashers on a gentle heat until crisp, add the butter followed by the diced onion, carrot and mushrooms.
- Dust the flour into the pan and mix well, allow to cook a few more moments before gradually adding the cooking liquor from the beef.
- Stir continuously until a sauce consistency is achieved.
- Add the meat back to the sauce simmer for 20 mins and serve
Serve with rich buttery mash potato and crusty bread