|8||beef — shin, bone in|
|salt and freshly ground black pepper|
|fresh chillies — 573|
|100 g||bacon — streaky, chopped|
|2||carrots — chopped, fine|
|2||celery stalks — finely sliced|
|16||pickling onions — peeled|
|1 cup||tomato purée|
|1½ cup||wine — red|
|3 cup||stock — beef|
|10 g||fresh parsley — finely chopped|
Place beef shin pieces onto a clean working surface and season with salt and freshly ground black pepper.
Dust with flour, shake any excess off and set aside.
Heat a heavy based casserole pot with a little oil and sear beef for about 1-2 minutes on each side or until lightly browned. Transfer the beef to a clean plate.
Using the same pan, add bacon, carrots, celery and onions and fry for a few minutes or until vegetables have slightly softened.
Add tomato puree, red wine and beef stock and bring to a simmer. Season with a little salt and freshly ground pepper.
Return beef to the casserole pot, cover with lid and allow to cook gently over a low heat for about 2-3 hours or until meat is tender and falls away from the bone.
Garnish with chopped fresh parsley and serve with soft herby polenta and a little of the sauce drizzled over.
Recipe reprinted with permission of Source Food.