Another successful dish from Jamie Oliver’s ‘5 Ingredients’. Such a clever book with lots of simple dishes and bags of flavour. We served with creamy chive mash and buttered cabbage.
Wine Suggestion: We quite like to have richer, Southern French reds with casseroles, sometimes from the Rhône but this time we opened a Mas Amiel Pur Schist from Rousillon; another find hiding in the corner of the cellar. Rich, warm and at the same time elegant and sophisticated.
Meltin’ Mustardy Beef – serves 6
- 900g beef shin (get your butcher to remove the bone but take it with you for extra flavour), diced into 5 cm chunks
- 500g carrots, cut into 5 cm chunks
- 2 onions, peeled, quartered and broken into petals
- 120ml Worcestershire sauce
- 2 heaped tsp wholegrain mustard
Heat your oven to 160C/325F/Gas 3.
Put a large non-stick frying pan over a high heat. Toss the beef with lots of black pepper and a good pinch of salt, then dry fry in the hot pan with the bone for about 8 minutes or until nicely browned.
Heat a shallow casserole pan over a high heat. Add the carrots with a tbsp of olive oil and cook for a couple of minutes before adding the onions and continue to cook until starting to soften and colour a bit. Add the browned meat, then stir in the Worcestershire sauce and mustard plus 800ml of boiling water from the kettle.
Cover the casserole and cook in the oven for 4 hours or until super tender. Loosen with a splash of water if necessary. Season to taste and serve with mash and greens.
(Original recipe from ‘5 Ingredients’ by Jamie Oliver, Penguin, 2017.)
Jono & Jules do food & wine 