This is a comfort food recipe that chef Soren cooks at home for his wife, siblings and friends. It’s easy, simple and full of flavour sitting on any (or none) of the usual mash, pasta or rice.
Ingredients for 4–6
- 1.5kg shin beef chunks, cut roughly into 5cm cubes
- 200g Continental smoked bacon, cut into 1cm batons
- 1L red wine (Sauvignon Cabernet or Shiraz)
- 1 tablespoon tomato paste
- 20 small pickled onions, plus pickling juice
- 20 small button mushrooms
- 20 sugar snap peas
- 2 bay leaves
- 100ml extra virgin olive oil
- organic lake salt
- freshly cracked black pepper
- potato starch
Brown the meat pieces on high heat in a big pot, with the extra virgin olive oil and a little salt and pepper. When there’s plenty of colour, add the bacon batons and tomato paste, cooking well for three to four minutes. Add the bay leaves and wine, stirring and bringing to a boil before lowering to a gentle simmer with a lid 95 per cent on for two hours, stirring occasionally.
Don’t let it stick or burn. If it starts to cook dry, add any stock and stir the bottom well. Next add the onions, pickling juice and the mushrooms, cooking and stirring at a simmer without a lid for another 30 minutes until the meat is tender to your liking.
Discard the bay leaf and if the sauce is too thin use one tablespoon of potato starch to thicken. Sugar snaps can be blanched for three minutes in salted boiling water then mix through as a crunchy fresh garnish.
Vince is the proprietor of Mondos Butchers located at 824 Beaufort Street, Inglewood. They are open Tuesday to Friday 9am – 5.30pm Saturday 9am to 2pm. Phone 9371 6350 or visit www.mondo.net.au.