This makes a change from the usual casserole with diced meat. The recipe serves four, takes about 15 - 20 minutes to prepare, and then about 2 ½ to simmer away slowly on top of the stove.
4 slices of beef shin – about 700g, but it depends on appetites
Plain seasoned flour for dusting
2 tbsp olive oil
3 medium onions, thinly sliced
2 tsp caster sugar
4 sliced garlic cloves
1 tbsp tomato purée
2 tbsp Worcestershire sauce
700ml beef stock
Sliced mushrooms, preferably chestnut or large flat, quantity depending on size
A few sprigs of thyme
Heat the oil in a large pan. I find a shallow casserole works best, rather than a deep one, but the choice is yours.
Add the onions and fry for about 5 minutes until soft, add the sugar, cover and cook for another 5-10 minutes, stirring occasionally until they are caramelised.
Meanwhile dip the beef in the seasoned flour and set aside.
When the onions are ready add the mushrooms and garlic and stir for another 2-3 minutes, being careful not to burn the garlic.
Stir in the tomato purée and Worcestershire sauce. Mix well, add the thyme (dried will do if you don’t have fresh) and the beef stock.
Return the meat to the pan, bring everything to a boil, then cover and cook over a gentle heat for about 2 ½ hours until tender.
I like to serve it with mashed potatoes and carrots, but buttered cabbage would be a good alternative.