Shin of beef stewed in wine
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Shin of beef stewed in wine
  Beef    Wine    French  
Last updated 6/12/2012 12:44:23 AM. Recipe ID 3783. Report a problem with this recipe.
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      Title: Shin of beef stewed in wine
 Categories: Meats, French
      Yield: 6 Servings
 
      6 oz Fat bacon or salt pork
      1 ea Large onion
      1 tb Olive oil
      5 lb Shin beef off the bone
      2 ea Cloves garlic
      1 ea Bouquet garni
      8 oz Red wine (or more)
      1 ts Salt
      8 oz Beef stock or water
 
  Cut the bacon or salt pork into small cubes and put them, with a
  tablespoon of olive oil, into a heavy and fairly wide iron or
  earthenware pot. When the bacon fat runs, add a large sliced onion
  and stir about until slightly brown.  On top, arrange the shin of
  beef, off the bone, skinned, excess fat removed, and cut lengthways
  into thick pieces. Add the cloves of garlic, crushed but not chopped,
  and the bouquet garni (either one of the "instant" ones, or a small
  bunch of parsley, thyme and bayleaf, tied up with a string).  Pour in
  a large glass of red wine (about 8 oz) and let all come to a fast
  boil for 4-5 minutes. Add about the same amount of beef stock or
  water, and allow to boil again.  Add salt. . Cover the pot with paper
  or foil and a well-fitting lid. Transfer to a very slow oven, 290
  degrees F or gas mark 1, and in about 3 hours it will be cooked.
   Or you can half-cook it one day, remove it, and finish it the next.
  Serve with potatoes or rice to soak up the sauce. (Egg noodles also
  work well if you thicken the sauce slightly.) This dish can also be
  simmered *very* slowly on top of the stove.
 




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Recipe ID 3783 (Apr 03, 2005)

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