6 oz fat bacon or salt pork
1 each large onion
1 tbsp olive oil
5 lb shin beef off the bone
2 each cloves garlic
1 each bouquet garni
8 oz red wine (or more)
1 tsp salt
8 oz beef stock or water
Cut the bacon or salt pork into small cubes and put them, with a
tablespoon of olive oil, into a heavy and fairly wide iron or
earthenware pot. When the bacon fat runs, add a large sliced onion
and stir about until slightly brown. On top, arrange the shin of
beef, off the bone, skinned, excess fat removed, and cut lengthways
into thick pieces. Add the cloves of garlic, crushed but not chopped,
and the bouquet garni (either one of the "instant" ones, or a small
bunch of parsley, thyme and bayleaf, tied up with a string). Pour in
a large glass of red wine (about 8 oz) and let all come to a fast
boil for 4-5 minutes. Add about the same amount of beef stock or
water, and allow to boil again. Add salt. . Cover the pot with paper
or foil and a well-fitting lid. Transfer to a very slow oven, 290
degrees F or gas mark 1, and in about 3 hours it will be cooked.
Or you can half-cook it one day, remove it, and finish it the next.
Serve with potatoes or rice to soak up the sauce. (Egg noodles also
work well if you thicken the sauce slightly.) This dish can also be
simmered *very* slowly on top of the stove.
Serves: 6
Recipe Categories: Beef Stew; French; Meat; Stew; Wine Recipes
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