Red wine and rosemary beef hot-pot

With gruyere potato gratin.
 
recipes, stew, winter
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Recipe from: 19 June 2015
Preparation time: 30 min
Cooking time: 4h
 
 

Ingredients

 
  • 2
    Tbs
    olive oil
  • 1.5
    kg
    beef shin, bone-in
  • 1
    large brown onion, diced
  • 2
    stems celery, diced
  • 2
    carrots, chopped, fine dice
  • 1
    garlic clove, minced
  • 1/4
    tsp
    red chilli flakes
  • 1
    stem rosemary, de-stalked and finely chopped
  • 250
    ml
    red wine
  • 2
    Tbs
    tomato paste
  • 400
    g
    tin whole tomatoes, mulched
  • 1/2
    tsp
    sugar
  • peel of half and orange, thinly sliced into shavings (no pith)
  • 750
    ml
    weak beef stock
  • salt and pepper, to taste
  • POTATO GRATIN:
  • 600
    g
    potatoes, peeled and cut into 2 – 3mm thick rounds
  • 2
    Tbs
    butter, melted
  • 1
    Tbs
    olive oil
  • 3
    Tbs
    gruyere cheese, finely grated
  • 2
    stems thyme
  • salt and pepper, to taste
 
 

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. To see more recipes, please click here.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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