- 500g potatoes
- 800g Scottish beef shin
- 3 onions, roughly chopped
- 1 stick of celery, whole
- 2 carrots, halved
- 300ml red wine
- 175ml beef stock
- 1 bouquet garni
- 1 clove of garlic
- 1 tin of tomatoes, crushed
- Some flour for dusting
- 1 teaspoon of sugar
- Salt and pepper
- Source a piece of beef shin and leave whole, remove the sinew.
Dust the beef in some seasoned flour and shake off the excess. Heat
some oil and butter in large heavy bottomed saucepan, once hot add
the beef and cook it until a nut brown colour. Remove the beef from
the pan and place to one side.
- Pour the wine into the same pan you have cooked the beef in and
allow it to cook for a couple of minutes to burn off the alcohol.
Add the vegetables, stock, tomatoes and sugar, return the meat to
the pan and cover. Allow the meat to cook very gently for a minimum
of 3 hours. This can either be cooked on the top of the stove or in
a very low temperature oven; the key to this is the slower the
- When cooking is complete, (the meat should be really tender),
gently lift the meat out of the pan and place to one side.
- Pass the sauce or meat juice through a fine sieve. Pour the
sauce back into the pan and reduce the heat slightly.
- Taste and season if necessary.
Boil potatoes until soft,
sieve, add butter a little cream and mash until smooth. Season to
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