Peppered Beef with Balsamic Vinegar, Molasses and Garlic

Preparation info
  • Serves


    as a main meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

A glorious lip-smacking stew with rich, chestnut-brown, glossy gravy – perfect for winter weekends. It is hot and peppery but also slightly sweet, and balanced by a welcome touch of sharpness from the vinegar and red wine.


  • shin of beef 1.3 kg/3 lb, cut into 4 cm/


Stir the marinade ingredients together in a shallow bowl. Add the meat, making sure it’s evenly coated. Cover with cling film and leave to marinate in the fridge for 2–24 hours – the longer the better. Give it a stir every so often.

Tip the meat and marinade into a sieve set over a bowl. Reserve the liquid and season the meat with the sea salt. Preheat t