Enjoy this indulgent slow cooked beef shin and rum stew by Ntwenhle Gcabashe
Prep time: 20 minutes
Cooking time: 3 hours 15 minutes
Serves: 4
- 2kg beef shin
- ½ cup (125ml) dark rum
- 2 tablespoons (30ml) oil
- 2 tablespoons flour
- 1 onion, chopped
- 2 garlic cloves, sliced
- 2 tablespoons tomato paste
- 1 canned tomatoes, chopped
- 2 large carrots, chopped
- 4 cups (1ℓ) beef stock
- 2 cups mushrooms
- Savoury scones, for serving
- Micro leaves, for serving
- Heat oil in a large saucepan.
- Dust beef with flour. Add to saucepan and cook for 20–25 minutes or until browned. Remove from the pan and set aside.
- Place onion and garlic into the pan, and fry for 4–5 minutes. Add rum, tomato paste, tomatoes, carrots, stock and meat. Cover with a lid and cook for 2½ hours or until soft. Add mushrooms and cook for 10–15 minutes.
- Serve with scones and micro leaves.
