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Braised Organic Shin of Black Angus Beef

Braised shin of black angus beef

Peppermint Bay


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
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

Extracted from When we eat — a seasonal guide to Tasmania’s fine food and drink. ISBN 0-646-44132-9. Photography by Paul County. Read more here