Slow cooked Scotch Beef in Red Wine

For the Scotch Beef in Red Wine

• Preheat the oven to 160°C/150°C fan/gas 4.

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• 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.

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• 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.

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• Add the porcini mushrooms, bay leaves, thyme & rosemary sprigs, tomato puree, chopped tomatoes, water and red wine. Bring to the boil.

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• 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.

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• 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.

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• Serve the Scotch Beef on a bed of Mustard Mash with sautéed Cavolo Nero on the side.

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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).

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• Drain and allow any water to evaporate before mashing. If you want very smooth mash use a moulis or potato ricer.

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• Add milk, butter and a teaspoon of mustard and mix with a pinch of salt. Taste and add more salt / mustard if needed.

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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.

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• 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.

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• 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.

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