Slow cooked Scotch Beef in Red Wine with Mustard Mash and Cavolo Nero

Slow cooked Scotch Beef in Red Wine with Mustard Mash and Cavolo Nero



  • For the Scotch Beef in Red Wine

  • 1.2kg piece of Scotch Beef PGI shin, cut into generous chunks (trim off excess fat /connective tissue or ask your butcher to prepare it for you)

  • 2 tablespoons plain flour

  • 3 tablespoons vegetable oil

  • 3 celery sticks, chopped

  • 2 medium onions, sliced

  • 2 medium carrots, roughly chopped

  • 4 garlic cloves, finely chopped

  • 2 tablespoons dried porcini mushrooms, broken into small pieces

  • 2 bay leaves

  • 4 sprigs of thyme

  • 1 sprig of rosemary

  • 500ml medium/full bodied red wine

  • 400g tin chopped tomatoes

  • 2 tablespoons tomato puree

  • 200ml water

  • Salt & pepper to taste

  • For the Mustard Mash

  • 500g potatoes, peeled and chopped

  • 1 teaspoon salt for the boiling water

  • 60ml milk

  • 50g butter

  • 1-2 teaspoons wholegrain or dijon mustard

  • Salt to taste

  • For the Cavolo Nero

  • 100g cavolo nero (can be replaced with any green leafy veg such as cabbage, chard or kale)

  • 1 small clove garlic, crushed

  • 1 tablespoon water

  • 1 tablespoon extra virgin olive oil

  • Pinch salt & black pepper

  • Squeeze of lemon to finish

Cooking Method

For the Scotch Beef in Red Wine

• Preheat the oven to 160°C/150°C fan/gas 4.
• Season the flour with salt and pepper. Toss the chunks of beef in flour. Heat a tablespoon of vegetable oil in a medium casserole dish and, when it’s hot, brown the meat in batches until all has been browned.
• Remove beef with a slotted spoon and keep aside. Add the remaining oil to the pan, reduce the heat and add the sliced onions and a pinch of salt & pepper and cook gently until the onions are soft (around 5 mins). Add the chopped celery, carrots and garlic and cook for around 5 minutes.
• Add the porcini mushrooms, bay leaves, thyme & rosemary sprigs, tomato puree, chopped tomatoes, water and red wine. Bring to the boil.
• Return the meat to the pan and stir, ensuring there is enough liquid to just cover the beef, if not add a little more wine or water. Put the lid on the casserole dish and transfer to the oven.
• Cook for between 3 and 4 hours, stirring halfway and check liquid levels. If it’s too dry add a little more water. Remove from the oven when the beef is very tender and falling apart. Taste for seasoning.
• Serve the Scotch Beef on a bed of Mustard Mash with sautéed Cavolo Nero on the side.

For the Mustard Mash

Thirty minutes before the beef has finished cooking make the Mustard Mash: boil the peeled, chopped potatoes in salted water until tender (around 20 minutes). Drain and allow any water to evaporate before mashing. If you want very smooth mash use a moulis or potato ricer. Add milk, butter and a teaspoon of mustard and mix with a pinch of salt. Taste and add more salt / mustard if needed.

For the sautéed Cavolo Nero

Ten minutes before the beef is ready make the sautéed Cavolo Nero: wash and chop the Cavolo Nero and crush a clove of garlic. Place the Cavolo Nero into a lidded saute pan with a tablespoon of water. Put the lid on the pan and allow to steam gently for a few minutes until the Cavolo Nero is just tender. Remove the lid, shuffle the veg to the edges of the pan to create a well in the centre, drop a tablespoon of extra virgin olive oil and the crushed garlic into the centre of the pan and cook gently until the garlic is just sizzling. Now mix everything together, ensuring the garlic oil coats the Cavolo Nero. Turn off the heat and squeeze a little lemon and add a pinch of salt and pepper to taste.

Serving suggestions

You can cook the beef on the hob, in the oven or in a slow cooker so it fits around your schedule. It’s perfect for a special meal and there will be plenty left over for another day (the beef tastes even better the next day and it freezes really well). Just be sure to use the best quality Scotch Beef you can find, shin is the ideal cut as it’s so tender when slow cooked, but any slow cooking variety would do, just ask your butcher.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

Sign up for our newsletter

We won’t pass on your address to anyone and will only send updates once or twice a month.