Shin Of Beef Stewed In Wine
Description
This classic French stew transforms tough cuts of beef shin into fork-tender morsels infused with the deep, savory flavors of red wine and aromatic herbs. The long, slow cooking process breaks down the connective tissue, resulting in a luxurious texture that melts in your mouth. Rich bacon or salt pork renders down to create a flavorful base, while garlic, onion, and bouquet garni add layers of complexity. The resulting sauce is robust and hearty, perfect for soaking up with crusty bread, mashed potatoes, or egg noodles. Ideal for cold evenings, this dish is as comforting as it is elegant, offering a rustic yet refined dining experience that brings warmth to the table.Ingredients
Directions
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Preheat oven to 290 degrees F (143&# 194;°C) (gas mark 1).
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Cut the bacon or salt pork into small cubes.
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Place the bacon cubes and olive oil into a heavy, wide iron or earthenware pot suitable for oven use.
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Cook over medium heat until the bacon fat renders and the pieces begin to crisp.
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Add the sliced large onion to the pot and stir, cooking until slightly browned.
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Arrange the beef shin pieces (skinned, excess fat removed, cut lengthwise into thick strips) on top of the onion and bacon mixture.
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Add the crushed garlic cloves and the bouquet garni to the pot.
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Pour in the red wine and bring to a fast boil for 4-5 minutes.
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Add the beef stock or water and bring back to a boil.
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Season with salt to taste.
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Cover the pot tightly with foil or parchment paper, then place the lid on securely.
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Transfer the pot to the preheated oven and cook for approximately 3 hours, or until the beef is fork-tender.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2511.9kcal
- % Daily Value *
- Total Fat 152.2g235%
- Saturated Fat 55.6g278%
- Cholesterol 511.6mg171%
- Sodium 7876.6mg329%
- Total Carbohydrate 26.1g9%
- Dietary Fiber 1.5g6%
- Sugars 3.5g
- Protein 206.7g414%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the pot is oven-safe and has a tight-fitting lid to retain moisture during the long cook time.
This dish can be prepared in stages: half-cook it one day, let it cool, and finish cooking it the next day. The flavors often improve after resting overnight.
Serve with boiled potatoes, rice, or egg noodles. If using noodles, you may wish to thicken the sauce slightly with a cornstarch slurry or by simmering uncovered for the last 15 minutes.
Alternatively, this stew can be simmered very slowly on the stovetop over the lowest possible heat for the same duration, provided the liquid does not evaporate completely.
If using salt pork instead of bacon, rinse it briefly before cutting to reduce excess saltiness.
