Recipe Details
Title | B-Braised shin of beef |
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Author | Hugh Fearnley-Whittingstall | |
Portions | 6 | |
Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 1,035.00 Grams
Recipe Ingredients
Ingredient | Quantity | Allergen Warnings |
---|---|---|
Oil, olive | 2 Tablespoon | |
Pork, Pancetta | 500 Gram | |
Beef, rib eye, lean, raw | 1.5 Kilogram | |
Wine, red | 85 Millilitre | ![]() |
Carrots | 1 Kilogram | |
Celery | 1 Bulb/Head | ![]() |
Onions, shallots, raw | 1 Kilogram | |
Stock, beef, liquid | 1 Litre | ![]() ![]() |
Potato, raw, skin | 100 Gram | |
Tomato, red, raw | 1 Kilogram |
Special Dietary Requirements Suitability
None! |
Allergen Warnings
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Nutritional Information (Per Portion)
Nutrition | %GDA | Range |
---|---|---|
Energy Kcal | 785 | ![]() |
Protein | 132.90% | ![]() |
Other Carbohydrate | 24.94% | ![]() |
Sugar | 14.05% | ![]() |
Fat Saturated | 56.10% | ![]() |
Fat Unsaturated | 31.63% | ![]() |
Fiber | 28.33% | ![]() |
Sodium | 52.12% | ![]() |
Salt | 54.30% | ![]() |
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Recipe Method
1. Heat the oil in a large, heavy-bottomed frying pan. Add the pancetta, chopped into large cubes and fry until brown and crisp. Remove from the pan and add to a large stock pot or casserole dish. 2. Fry the shin of beef in the frying pan (sliced into 2.5cm/1in wide rounds), on both sides, until well browned. Transfer the shin to the stock pot. 3. Pour the red wine into the frying pan and stir, for 2-3 minutes to collect the cooking juices. Tip into the pot. 4. Place the stock pot over a gentle heat. Add the peeled and roughly chopped carrots and celery, and onions. Pour in the tomato, roasted and sieved to a pur