Tue, 3 September 2024
Ingredients:
20g dried porcini mushrooms
800g beef shin or brisket, cut into chunks
olive oil
150g piece of smoked pancetta
½ a celery heart
2 red onions
2 carrots
8 cloves of garlic
5 dried cloves
½ a cinnamon stick
1 bunch of mixed fresh herbs (30g), such as sage, bay, rosemary, thyme, basil, parsley
500ml red wine
2 tins chopped tomatoes?
Fresh tagliatelle?
Parmesan cheese
Method:
Preheat the oven to 160ºC.?
Cover the porcini with boiling kettle water and leave to rehydrate. Season the beef with sea salt and black pepper, then brown them in a large casserole pan on a high heat with a splash of oil, turning until well coloured all over.?
Meanwhile, slice the pancetta into lardons. Peel the celery, onions and carrots, then chop into rough 1cm dice. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then peel and pound in the fresh garlic.
When brown, push the beef to one side of the pan and reduce to a medium heat. Add the pancetta and cinnamon, stirring until the pancetta is lightly golden. Drain the porcini, reserving the liquor, then roughly chop and add to the pan with the veg. Tie the herbs together, then stir in with the garlic mixture. Fry for 15 minutes, or until soft, stirring occasionally.
Pour in the wine, let it reduce by half, then pour in the reserved porcini water and the passata. Fill the passata bottle with water and pour into the pan. Cover witb a lid.?
Cook in the oven for 2-3 hours, or until the meat is tender and the sauce has thickened. Taste the sauce and season, if needed, then serve up with pasta and cheese.?
