Braised Shin of beef with macaroni
Ingredients: 2kg Bone-in Shin, 300 grams smoked bacon diced into 1" cubes, 10 whole small onions peeled, 10 whole small carrots peeled, 10 whole mushrooms (English penny buns or button), 1 small faggot of herbs (thyme, rosemary and bay), 1 small spice bag containing black peppercorns, star anise and fennel seeds (if you don't have the materials to make a spice bag, you can use a coffee filter tied with cotton), 1 litre veal or beef stock, 1 litre chicken stock, 1 litre red wine, table spoon of plain flour seasoned with ELSCo Classic rub or sea salt and pepper, a pinch of sugar, a knob of beef dripping, 100g macaroni, 100g freshly grated parmesan, salt and pepper to taste.
Serves 6
1. Cover the meat, vegetables, faggot of herbs and spice bag in the wine and refrigerate overnight (or as long as possible).
2. Drain the liquid into a large oven safe pan or dutch oven and reduce by half over a medium heat. Add the stock and reduce to a simmer.
3. Pre-heat oven to 160oC.
4. Dust the meat in the seasoned flour, heat the dripping in a pan and brown the joint on all sides. Place the joint into the simmering stock.
5. Remove the joint and fry the onions (add some more dripping if necessary) until softened (about 10 mins). Add the bacon and cook for another few mins. Add the rest of the vegetables and fry stirring constantly for another 5-6 mins or until the carrots, onions and mushrooms have a nice colour.
6. Add the vegetables, herb faggot and spice bag to the stock and place in the oven.
7. After 2 hours check for tenderness. If the joint is still firm, put back for another 20 mins and check again.
8. Remove from the oven, drain the liquid and reduce the stock in a pan, skimming the surface constantly for about 30 mins.
9. Pour the stock back over the meat through muslin or a sieve, season if necessary and bring back to a simmer.
10. Add the macaroni and cook for another 15 mins or until the macaroni is cooked.
11. Sprinkle with the parmesan and place under a hot grill until golden.
12. Carve the meat roughly into portions and serve in warm bowls with crusty bread.
