Boneless Shin of Beef “Bourguignon”
| 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) |
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.
