|1.5 - 2 kg||beef shin — with bone in|
|1 tsp||black pepper — freshly ground|
|2||medium onions — diced|
|1 cup||celery — diced|
|1 cup||carrots — diced|
|2||garlic cloves — crushed|
|2 tbsp||tomato paste|
|850 ml||beef stock|
|1 cup||red wine|
|2 tbsp||Worcestershire sauce|
|2 sprigs||fresh rosemary|
|1 tsp||black pepper|
|6||medium carrots — cut into chunks|
|250 g||white button mushrooms|
|6||medium potatoes — cut into chunks|
Heat the oil in a potjie or other heavy based pot. Season the meat with salt and pepper, and brown in heated oil.
Add the diced onion, celery, and carrots, plus the garlic, and fry with the meat for 8 minutes. Add the tomato paste and stir into the vegetables and fry until it starts to caramelize.
Add the stock, red wine, Worcestershire sauce, bay leaves, rosemary, salt and pepper, and cook with the lid on low heat for 1 and a half hours.
Add the carrots, mushrooms, and potatoes, and cook for another hour until the meat is tender and the potatoes are cooked.
Serve with samp and a peach chutney.
Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).
Recipe inspired by Lindo Mbalati aka The Secret Chef: The story behind the recipe“… we’re so busy nowadays and we don’t get to spend quality time with our friends and family… there’s no better quality time than sitting by the fire reminiscing and sharing our hopes and dreams while we collectively put our effort and love into a dish that we all get to share and enjoy at the end. This dish has the ability to bring everyone together despite each one’s preferences. Everyone usually looks forward to dishing and eating from the same pot we collectively made.”
Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.