Recipe Details
| Title | B-Braised shin of beef |
|
| 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
|
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