Boneless Shin of Beef “Bourguignon”

by Stefan Kolsch

Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess
SERVINGS    
 
4-6
PREPARATION TIME
15 MINS
COOKING TIME
3 HOURS

Ingredients

2 Packs Shin of Beef
Salt and Pepper
4-5 tsp Flour
3-4 tsp Olive Oil
100 g Smoked Streaky Bacon (cut into 1 cm stripes)
2 cloves Garlic (chopped)
200 g Baby Shallots or Onions
200 g Button mushrooms
400 ml Red Burgundy wine
200 ml Beef Stock
2 Bay Leaves
Salt, Pepper
20 g Butter (diced)
2 sprigs Parsley (finely chopped)

Boneless Shin of Beef “Bourguignon”

Instructions

Preheat oven to 140°C/275°F/Gas 1. Allow the meat to come to room temperature, pat dry with kitchen paper, coat lightly in the flour and tap off any excess.

Heat the oil in a large, ovenproof casserole dish and sear meat on all sides, remove from the pan and set aside. Using the same pan add bacon, garlic, onions and mushrooms, braise for 6-8 minutes on a medium heat then add wine, stock, bay leaves and the seared meat. Bring to the boil, cover with a lid and place in the oven for 2½-3 hours, stirring once or twice.

Remove the casserole from the oven. Take off the lid and if necessary reduce the sauce gently on the hob to a smooth consistency. To serve, season to taste with salt and pepper and dot with the diced butter and sprinkle with parsley.

Serve with noodles or mashed potatoes.

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