JHB West - Aug 2020

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Meltin’ mustardy beef Although very easy to prepare, you have to start early as this is slow cooked for four hours. But it’s worth the wait! (Serves 6) You’ll need: 900g beef shin, bone out (ask your butcher for the bone); 500g carrots; 2 onions, 125ml Worcestershire sauce; 2 heaped tsps wholegrain mustard Method: Preheat oven to 160°C. Place a large shallow casserole pan on high heat, with a large non-stick frying pan on a high heat alongside. Dice the beef into 5cm chunks and toss with a generous amount of black pepper and a pinch of sea salt, then dry fry in the hot frying pan with the bone for eight minutes. Meanwhile, wash and trim the carrots, chop into 5cm chunks, and place in the casserole pan with 1 Tblsp olive oil. Peel and quarter onions and break apart into petals, straight into the pan, stirring regularly. When meat is nicely coloured, tip it into the casserole pan, then stir in Worcestershire sauce and mustard, and cover with 800ml boiling kettle water. Cover, then cook in the oven for four hours, or until the beef is meltingly tender. Loosen with a splash of water, if needed. Taste, season to perfection, and serve. [PAGENO] 32 Get It Joburg Get It Joburg West August West [MONTH] 2020 [YEAR]
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