Prep: 30 mins,
Cooking: 4 hrs
With gruyere potato gratin.
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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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