Ok so this dish is an all dayer! I like to do this on a Sunday when I’m at home all day, or when the country is on lockdown due to a hurricane or snow storm. I do not have a slow cooker so I pop this in a massive pot on the hob for 5 hours.
I make a huge amount which we have with a mix of salads and roast veg and then I use the leftover meat for sandwiches, salads and wholesome dishes. I made ragu and a cottage pie with my leftovers and both were a big hit!
Here is the recipe for the beef:
1 ltr of low salt organic beef stock (usually 2 stock cubes)
½ cup of good quality balsamic vinegar
1 tbsp Worchester sauce
1 tbsp low salt soy sauce
1 tbsp organic honey (I used acacia)
½ tsp chilli flakes
4 cloves of garlic roughly chopped and crushed
2 small onions chopped into chunks
2kg lean boneless beef shin
Pinch of salt, pepper and rapeseed oil
1. Massage the meat with olive oil salt and pepper
2. Place all other ingredients in a large pot and bring to a simmer
3. In a large pan sear the meat before adding to the simmering stock mix
4. Cover with lid and leave for 5 hours on a very low heat, checking every hour. The water levels should not need topping up as the juices from the meat combine with the stock and the meat reduces in size slightly.
5. After 5 hours the meat should be falling apart when you try to lift it out.
6. Place on a large serving platter and serve with mixed salads which can also be used for leftovers.
I add sides like potato salad, slaw, mixed green salad, eggs, fresh brown bread, roast carrots, roast greens, roast tomatoes, corn on the cob, quinoa salad, cous cous, roasted peppers and onions. Anything I can think of really! On days like this I get adventurous with veggies. I will post some ideas for sides in the next few blogs.