Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 180 Min | Cook Time - 10 Min
Beef
1.5kg beef shin, off the bone
Sea salt and cracked pepper
30g garlic cloves, finely chopped
750ml red wine
80ml olive oil
Sauce Ingredients
300g onion, finely chopped
300g celery sticks, finely chopped
360g carrot, finely diced
800g crushed tomatoes
80g tomato paste
30g chopped flat leaf parsley
4 bay leaves
150ml beef stock
To Finish
Flat leaf parsley, chopped
Grated parmesan
800g orecchiette, blanched
Serving Suggestions
Hearty salad
Steamed vegetables
Season the beef. Heat 30 ml oil in a large frying pan over high heat, add half the garlic and beef and caramelize on all sides. (Do this in batches if required). Place in a full gastronorm
Deglaze the pan with wine, pour on to beef.
For sauce: return frying pan to heat, add 30ml oil, remaining garlic, onions, celery and carrots to frying pan, cook until softened. Stir in crushed tomatoes, tomato paste, parsley, bay leaves and the beef stock. Stir well. Simmer for 5 minutes. Add to gastronorm.
Cover with baking paper and tightly wrapped foil, place into a 160◦C, full fan oven. Cook for 2 ½ - 3 hours or until the meat is tender, stirring every hour.
In a clean frying pan, add blanched pasta and a little olive oil. Ladle in the braised beef shin and stir to coat. Place in serving bowl. Sprinkle with parsley and parmesan cheese.
