Braised Beef with Red Wine
- 1 kg (2 lb 2 oz) shin of beef
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 3 large onions, thinly sliced
- 3 tbsp olive oil
- 300ml (half a pint) of red wine
- 300ml (half a pint) of beef stock
- 4 tbsp redcurrant jelly
Cut the meat into large slices, about 3 inch (7.5 cm) squares. Place the flour and seasoning into a large plastic bag, add the beef and shake to coat the pieces.
Heat 2 tbsp of oil in a large AGA casserole on the Boiling Plate. Add the beef in two batches and fry on all sides until evenly browned – take your time to do this thoroughly. Remove to a plate.
Add the remaining oil to the pan and add the onions and fry quickly for five minutes, stirring frequently until just browning at the edges. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the caramelised debris from the base of the pan.
Cover tightly with a lid and cook on the Simmering Plate for five minutes.
2, 3, 4 and 5 oven AGA: Transfer to the floor of the Simmering Oven and cook here for 2.5-3 hours, until the beef is tender.
5 Oven AGA: Alternatively, transfer to the floor of the Slow Cooking Oven and cook here for 3.5-4.5 hours, until the beef is tender.
Stir in the redcurrant jelly, taste and adjust the seasoning.
Serve with plenty of creamed potatoes and a simple green vegetable such as buttered cabbage.
By Richard Maggs
AGA Cookery Doctor.