Soaking the meat overnight in red wine guarantees a fine flavour and tender result in this casserole which also uses chunks of parsnip.
Shin of beef is a good value cut which can be left cooking in a low oven for hours without spoiling.
900 g (2 lb) shin of beef, trimmed and cut into 2.5 cm (1 inch) cubes
150 ml (1/4 pint) dry red wine
3 medium parsnips, peeled
15 ml (1 tbsp) vegetable oil
15 g (1/2 oz) butter
1 small onion, skinned and finely chopped
1 garlic clove, skinned and crushed
5 ml (1 tsp) ground allspice
30 ml (2 tbsp) plain flour
150 ml (1/4 pint) beef stock
50 g (2 oz) shelled walnut pieces, ground
salt and pepper
chopped walnuts, to garnish
1. Put the beef in a bowl with the wine and mix well. Cover and leave to marinate overnight, stirring occasionally.
2. Cut the parsnips into 5 cm (2 inch) lengths, about
1 cm (1/2 inch) wide. Drain the meat from the marinade, reserving the marinade. Heat the oil and butter in a large frying pan, add the beef, a few pieces at a time, and brown quickly. Transfer to an ovenproof casserole with a slotted spoon.
3. Add the onion and garlic to the frying pan and fry until beginning to brown. Stir in the allspice, flour, reserved marinade, stock and walnuts. Bring to the boil, stirring constantly.
4. Pour into the casserole and add the parsnips. Season lightly to taste. Cover and bake at 170°C (325°F) mark 3 for 2 1/2 - 3 hours or until the meat is really tender.
5. Serve hot, straight from the casserole, sprinkled with the chopped walnuts. Accompany with boiled rice and a green salad.
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