Peppermint Bay

Woodbridge

Braised Organic Shin of Black Angus Beef ‘en Daube’

2kg shin of beef on the bone
2 onions
2 carrots
1 head celery
4 rashers of streaky bacon
500g Huon Valley Shitake & Honey Brown mushrooms
4 cloves of garlic
¼cup dijon mustard
½ cup tomato paste
2 litre red wine
salt & pepper
bay leaves
rosemary
olive oil
1 cup plain flour

Wash & peel the vegetables before chopping into chunks.

Heat the oil in a heavy pot with a lid big enough to fit the meat.

Roll the meat in the plain flour & dust off the excess.

Brown the meat in the oil all over. When the meat is coloured nicely, add the bacon, vegetables, bay leaves, mushrooms, garlic & rosemary. Now add the mustard, tomato paste & red wine enough to just cover the whole lot & bring to the boil.

Reduce the heat, cover with a lid & let it cook for 2 to 3 hours on a very gentle simmer. Remember to check it several times to ensure that it has not ’stuck’.

You can add more red wine if it seems a little ‘dry’ but overall you want to aim for a reduced sauce.

Add more salt & pepper to taste.

The meat should be soft & gelatinous to the touch when ready.

Serve with creamy mashed potatoes and steamed baby carrots.

Serves 4