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21st of July, 2015
Slow-cooked beef shin in a crusty pie, served with Ataahua 2013 Merlot
1.5kg beef shin approx
2 Tbsp flour, seasoned
1 large onion, chopped
4 cloves garlic, crushed
8 Tb olive oil
½ cup tomato paste
800g crushed canned tomatoes
1 Tb chopped fresh rosemary, sage and thyme
1 tsp each nutmeg and allspice
1 cup red wine (you know the best one to use!)
Either buy ready-made puff pastry, or it is very easy to make your own short pastry with a kitchen whizz or food processor: sift 2 cups plain flour with ½ tsp salt into whizz, add 125g chilled butter chopped into cubes. Process a minute or so, until crumbly (and I sometimes add a couple of Tbsp grated parmesan cheese at this stage). Add chilled water a few drops at a time with the machine running until a ball of dough forms. Chill for an hour or two before rolling out. Too easy!
Pat shins dry then roll in flour. Heat 2 Tbsp oil at a time and brown shins on all sides, do this in batches so they brown well. Place in slow cooker. Mix remaining ingredients together and pour over meat. Slow cook 6-8 hours covered (or overnight is convenient) then allow to cool.
Line a large pie dish with pastry, spoon in shins – pulling meat off the bones as it is very tender (best without bones but you can leave them in if you prefer). Place a pastry lid ontop and bake at 180 C til pastry crisp and filling thoroughly heated through.
Serve with potato mash and steamed broccoli plus of course a bottle of Ataahua 2013 Merlot!
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