dduane:

Friends are coming over.

Shin of Beef Stewed In Wine

• 200g smoked back bacon or salt fatback pork, chopped
• 1 tbs Olive oil
• 1 Large onion
• 2 Cloves garlic
• 2 kg Shin beef cut into generous chunks (off the bone) w
• 1 tsp  black pepper
• 1 Bouquet garni
• 250 ml strong red wine
• 250 ml beef stock
• 1 tsp ground black pepper
• 1 tsp salt (optional, see note)

Put the bacon or pork, with a tablespoon of olive oil, into a heavy casserole. When the bacon fat runs, add the onion and garlic and cook, stirring constantly, until slightly soft and golden brown.

Arrange the pieces of shin beef on top and grind or sprinkle on the pepper. Add the bouquet garni (one of the “teabag” ones or a small bunch of parsley, thyme and bayleaf tied up with string).

Pour in the red wine and bring to a fast boil for a couple of minutes. Add the beef stock and allow to boil again.

Now cover the casserole with paper or foil and a well-fitting lid and transfer to a very slow oven, 290 F / 145 C / gas mark 1 (lower for a fan oven) Check in about 3 hours; the meat should be fork-tender but not falling apart. The cooking can also take place at a slow simmer (cf. mijoter*) If the sauce is very runny, ladle most of it into another saucepan and boil hard to reduce.

Serve with a green vegetable, potatoes or rice to soak up the sauce, and crusty bread to chase the dregs.

(NOTE: Because of the salt in the bacon / salt pork and stock, additional salt is optional. Also, reducing the sauce will intensify the saltiness.Taste, and only salt if required when cooking is complete – alternately let each diner salt at table to their own preference.)

*Richard Olney’s loving dissertation on the meaning of this word, in Simple French Food, is worth posting if I can find it while I cook. The tl:dr; form: Simmer so very slowly that only the occasional small bubble rises to the surface.

(Translated from a recipe found at the Minitel site of the French Association of  Tripiers and Specialty Butchers, God knows how long ago)