… actually
it's slow cooked shin beef steaks with Parmesan dumplings.
Shin
beef used to be considered an old fashioned cut of meat – it has
become more fashionable of late. It is perfect for slow cooking –
it has connective tissue which is broken down over a long cooking
time resulting in tender meat, full of flavour.
The
weather is messing with everyone at the moment – Easter has just
been and gone and it hasn't exactly been kind - we are still walking
round wearing sweaters and two pairs of socks and so not in the mood
to surrender our comfort food yet awhile.
I
hope, in the nicest way, that what follows is my last “comfort”
recipe for some while :
Steak,
Gravy and Parmesan Dumplings
Serves
4
1kg shin beef – cut into thick steaks
glug of rapeseed oil
2 cloves of roasted garlic
500g Passata
1 tbsp tomato paste
2tsps soft light brown sugar
2 tbsps soy sauce
250ml red wine – I used Chianti
300ml water
2 beef stock pots
salt and black pepper
Using a large frying pan heat the rapeseed oil and seal the
steaks on both sides, seasoning with salt and black pepper. Set the
steaks aside in the slow cooker.
Add the garlic, tomato paste, sugar, soy and stock pots and fry
gently so that the tomato paste is cooked out and the stock pots
melted combining all the ingredients. Add the red wine and bring to
the boil then reduce to a simmer, add the water and the passata bring
back to the boil then tip over the steaks in the slow cooker. Cook
for 4-6 hours on low.
You don't have to do anything with the steak and gravy, if you
leave it overnight – covered of course - in a cool place all that
will happen is that the flavours have time to develop and it'll taste
even better.
The perfect supper to make ahead.
Dumplings up next!
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