Casseroled beef with cinnamon, thyme and shallots

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Prep time:

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Serves: 8

By Belo

(1 Vote) 1

Ingredients

  • 1 tbsp tomato puree

  • 2 cinnamon stick

  • 500ml red wine strong

  • 100g streaky bacon chopped

  • 2 fresh bay leaves

  • 2 strips of orange peel

  • 5 cloves garlic fat ones; peeled but left whole

  • 10 shallots peeled but left whole with the root intact

  • 250ml red-wine vinegar

  • 1 sprig thyme large

  • 1.5kg shin of beef cut into 3cm cubes

  • 1 handful flat-leaf parsley chopped, plus extra to garnish

  • 100g salt pork fat washed and chopped (or more streaky bacon)

Method

  1. Slowly melt the streaky bacon and pork fat in a wide, heavy casserole dish. Take the bacon out and put it in a warm bowl. Brown the beef in the pan, in batches if necessary, then add it to the bacon in the bowl.
  2. Pour the red-wine vinegar into the hot pan and stir to deglaze, letting it bubble until slightly reduced. Pour it over the meat.
  3. Heat some olive oil in the pan, add the shallots and garlic cloves with some salt and a generous amount of black pepper and fry for a few minutes over a moderate heat.
  4. Stir in the tomato purée and chopped parsley and cook for a minute longer, then return the meat to the pan with any resulting juices.
  5. Make a bouquet of the bay, thyme and orange peel and bury it in the pot with the cinnamon sticks. Heat the red wine, then pour it over the meat and add enough water or stock to bring the level of the liquid to no more than an inch below the surface of the meat.
  6. Cover the meat with an inner lid made of foil and then a close-fitting pan lid. Turn the heat to a very low or place in a slow oven 150C/Gas Mark 7. It will take around 3 hours to cook, but I would cook it for 2 hours one day, refrigerate it and then finish it the next. Garnish with lots of roughly chopped parsley.

Handy Hint

You can find salt pork fat in Italian grocers as lardo salto.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Make Ahead

  • Can Freeze

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Your comments

  • 17/01/08 13:45

    This is my favourite stress free dinner party recipe. Improves if you make it the day before. Start heating it up as your guests arrive. Will smell great and is always tasty. Everybody I've made it for has loved it. It's from the Eagle cookbook (gastro pub in Farringdon)