Red wine and rosemary beef hot-pot

Bibby's Kitchen
Prep: 30 mins, Cooking: 4 hrs
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With gruyere potato gratin.

By Food24 June 19 2015
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Ingredients (21)

2 Tbs fresh chillies — 573
1.5 kg beef — shin
1 onion — large brown, diced
2 celery stalks — cubed
2 carrots — peeled, finely diced
1 garlic — cloves, minced
1/4 tsp dried red chilli flakes — red
1 fresh rosemary — finely chopped
250 ml wine — red
2 Tbs tomato paste
400 g tinned tomatoes — whole peeled, chopped
1/2 tsp sugar
orange — peel
750 ml stock — beef, weak
salt and freshly ground black pepper — to taste
POTATO GRATIN:
600 g potatoes — peeled and cut into thick rounds
2 Tbs butter — melted
1 Tbs fresh chillies — 573
3 Tbs gruyère cheese — finely grated
2 thyme — stems
salt and freshly ground black pepper — to taste
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Method:

Preheat the oven to 180º C.

Heat 1 tablespoon olive oil in a large based, oven-proof or cast iron pot. Season the beef with salt and black pepper. Brown the meat on both sides until well coloured. Remove from the pan and set aside. You will have to do the browning in batches. Avoid overcrowding the pan as the meat will start to stew as opposed to browning.

Add a drop more oil to the pan and sauté the onion until soft and translucent. Add the celery and carrots and sauté for several minutes before adding the garlic, rosemary and chilli flakes. Cook for 2 more minutes. Place the beef shin back into the pot with the vegetables, together with the meat resting juices. Deglaze the pot with the red wine and reduce down by a third. Stir through the tomato paste, mulched tomatoes, sugar, orange peel and beef stock. Season lightly with salt and pepper, cover with the lid and cook in the preheated oven for 3 hours until the meat is spoon tender.

Allow to rest for about half and hour before skimming off any excess fat. Remove the bones, trying to keep the larger meat pieces intact. Spoon the meat and the thickened  vegetable sauce into an oven-proof casserole dish or pan. Parboil the potatoes in salted water. Drain thoroughly. Drizzle the potatoes with the melted butter and olive oil. Season with salt and pepper. Lay the potatoes over the meat filling, overlapping slightly. Scatter over the thyme and bake in a 200º C oven for 45 minutes. Scatter over the gruyere cheese and grill for several minutes until the top is bubbling and the potatoes are golden. Serve with steamed green vegetables.    

Recipe reprinted with permission of Bibby’s Kitchen@36.
 
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