| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Winter, Nosh |
1 |
servings |
INGREDIENTS
| 6 |
|
Rashers smoked streaky bacon; rind removed |
| 5 |
tb |
Olive oil |
| 2 |
lg |
Spanish onions; finely chopped |
| 1 |
tb |
Brown sugar |
| 1 |
lb |
Small shallots; peeled and left |
|
|
; whole |
| 4 |
lb |
Shin of beef; (untrimmed weight) |
| 3 |
tb |
Plain flour |
|
|
Sea salt and ground white pepper |
| 2 |
oz |
Small button mushrooms; washed and halved |
| 2 |
|
Garlic cloves; crushed |
| 1 |
|
Bottle robust red wine e.g. Rioja |
| 1 |
|
Bouquet garni; (bay, rosemary, |
|
|
; thyme, etc) |
|
|
Zest and juice of 1 small orange |
| 1/2 |
pt |
Beef stock |
|
|
Freshly ground black pepper |
|
|
Freshly chopped parsley to serve |
INSTRUCTIONS
Trim the large edge of bacon fat off the rashers. Chop this into
small dice and fry slowly over a low heat in 2 tablespoons of the oil
until the fat releases its juices and is rendered down. Then add the
onions, raise the heat to medium and continue to cook for about 5
minutes, adding the sugar, until the onions are browned. Don't worry
about overdoing the onions as a small amount of slightly 'burnt'
edges on them lends itself quite well to this particular dish. Remove
the onions and reserve.
Now slice the bacon into narrow strips and pan fry until well done.
Remove with a slotted spoon and reserve with the onions. Add the
remaining oil to the pan and brown the whole shallots over a high
heat until they are coloured dark brown, but are not cooked through.
Drain, remove and reserve.
Next, trim the beef, removing any sinewy membranes, and cut into large
steak-size pieces. Lightly coat the beef pieces with lightly seasoned
flour, shaking off any excess. Changing the heat to a high flame,
brown a couple of pieces of beef at a time.
Cook the mushrooms briefly with the garlic, and reserve. Now deglaze
any residues left in the pan with a couple of dashes of the red wine.
Fill a casserole with layers of onion, bacon, meat, mushrooms, the
remainder of the wine, the bouquet garni, orange juice, zest and the
stock. Put a lid (or foil) over the top and cook in a medium-hot
preheated oven at 180C/350F/gas 4 for about an hour, and then arrange
the reserved shallots over the top. Cook for a further 1 -1 1/2
hours, until the meat is soft, but not falling apart.
Drain the juices of (discarding the bouquet garni) and reduce in a
saucepan at a rolling boil by about half to two-thirds their original
volume, until the reduction has a dense consistency. Adjust the
seasoning if necessary, adding freshly ground black pepper, and
return the juices to the casserole. This dish is finished off with a
sprinkling of freshly chopped parsley..
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