PeposoMarch 26th, 2009 | Written by jfolkmann | Topic: Main
Although this recipe takes forever to make, it’s worth the wait. I only left in the oven for 6 hours, but I’m sure you could leav it overnight at a lower temperature for even tastier results. It’s great for when you have a large group over for lunch as it makes great sarnies and it tastes pretty good as leftovers as well. Taken from one of Jamie Oliver’s great cookbooks.
- Preparation time
- Cooking time
- 6h 30m
- 2.5kg/5.5 pounds of beef or veal shin on the bone
- 20 garlic cloves peeled
- 4 heaped tablespoons of freshly ground pepper
- Sea salt
- 5 sprigs of fresh rosemary
- 2 bottles of chianti or other fruity red wine
- 2 bay leaves
- Crusty bread, sliced and toasted
Slice your meat into nice thick slabs and get it all off the bone. Preheat the oven to 300F and get yourself a large pan, just big enough to hold all of the ingredients. (I used a 26inch le Creuset.) Place a layer of your sliced meat at the bottom of your pan, cover with a few whole cloves of garlic, then sprinkle well with 1 tablespoon of pepper and a little salt. Add a sprig or two of rosemary, then add another layer of beef. Keep layering the ingredients until the ingredients are all used up. Pour the wine over top, add the bone and the bay leaves and top up with water if necessary to cover the meat. Bring to the boil, cover tightly with a lid or a double layer of tin foil. Place it in the oven and cook it for 6 (or more) hours. When the stew is done, remove the foil, skim away any fat from the surface of the stew and remove the bone, bay leaves and rosemary twigs. The meat should seperate very easily. Taste and season as necessary, break up the meat and serve on a hot toated bruscetta, with a drizzle of olive oil.