4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve
Dust the beef in flour, then set aside.
Heat the oil in a large pan. Add the onions
and fry for 5 mins. Add the sugar and
cook for 5-10 mins, stirring frequently,
until the onions are caramelised. Stir in
the garlic for the final few mins.
Pour in the stock and stir in the
Worcestershire sauce. Add the beef and
mushrooms, then season, adding plenty
of black pepper. Cover and cook gently
for 2 hrs until the meat is tender. Can be
chilled for up to 3 days. To freeze, cool and
store in freezer bags. Thaw and reheat in a
pan. Serve scattered with parsley.