My favourite cookbook is Neil Perry’s The Food I Love. I’ve had it for years and have cooked so much from it.
The first recipe from it – years and years back – to christen a new Le Creuset pot was this beautiful braise. Since then, it is one of the first recipes I cook when the colder part of the year starts; that afternoon where you notice the chill and put on a good jumper.
It really does put a smile on your face as you snuggle up with a glass of red, a good serving of champ and some beans. Put on a movie, dim the lights and look forward to the coming months filled with meals like this.
1 kg beef shin, cut into 2cm cubes
1/3 c extra virgin olive oil, plus extra
2 fresh bay leaves
1 medium brown onion, chopped into 2cm cubes
1 medium carrot, peeled and cut into 2cm lengths
1 medium leek, white part only, cut into 2cm lengths
2 garlic cloves, finely chopped
2 thyme sprigs
1c (250ml) Guinness (yes there is some left over and yes you should drink it – it’s cold!)
Freshly ground pepper
2 tbsp chopped flat-leaf parsley
- Remove the beef from the fridge an hour before cooking and season with sea salt.
- Put olive oil and bay leave sin a heavy-based saucepan with a tight-fitting lid over a high-heat. When hot, add half the beef and brown all over. Remove and repeat with the remaining beef.
- If need be, add a little more oil to the pan and add the onion to the pan and cook for 10 minutes over a gentle heat.
- Return the beef to the pan and add the carrot, leek, garlic, thyme Guinness and 1 cup of water. Bring to the boil then reduce to a simmer and cover. Cook for about 1 ½ hours. Remove the lid and cook for another 30 minutes or until the beef is tender and you’ve reached the right consistency.
- Remove the bay leaves and thyme and season with pepper. Serve sprinkled with the parsley.