Casseroled Beef with Cinnamon, Thyme and Shallots

Name: Casseroled Beef with Cinnamon, Thyme and Shallots
Yield: Serves 6–8
Ingredients: 1.5 kg/3¼ lb shin of beef, cut into 3cm/1¼inch cubes; ½ glass red wine vinegar; olive oil; 10 shallots, peeled but left whole with the root intact (you may find it easier to peel them if they are soaked in cold water first); 5 fat garlic cloves, peeled but left whole; 1 tablespoon tomato purée; a handful of flat-leaf parsley, chopped plus extra for garnish; 2 fresh bay leaves; a large sprig of thyme; 2 strips of orange peel; 2 cinnamon sticks; 2 glasses of strong red wine; water or meat stock; water or meat stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 100 g/4 oz salt pork fat (sold as lardo salato in Italian grocers), washed and chopped; 100 g/4 oz salt pork fat (sold as lardo salato in Italian grocers), washed and chopped; 100 g/4 oz streaky bacon, chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

A rich beef stew in the classic manner. This method can be used with almost any appropriate ingredients. I can’t remember where I came across cinnamon as something good for beef stews but its sweetness is very welcome. As for the shallots – well, beef and onions is a famous combination. Possible additions or substitutions include olives, juniper berries and small white onions; brandy or more red wine could be used instead of the vinegar.

Ingredients

Main course
Gluten-free

Ingredients

Method