45 Minutes
3-4 hours or 6 hours in a slow cooker
4-6
Ingredients
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
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.