Photo of your dinner (Vol 3)
Discussion
number2 said:
Of course! Pro rate on my quantities (6-8 portions here), and I don't think precision is required...
1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube
, added 2 pureed garlic cloves, again, should have added more.
Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.
I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.
I broke the meat up in the pot with the back of a large spoon.
Enjoy, customise as you wish, post pics and let us know how it went, it'll be great
.
Thanks so much for taking the time. Will probably try in the slow cooker so may need to tweak some quantities, but it's great to have a base to work from.1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube
, added 2 pureed garlic cloves, again, should have added more. Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.
I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.
I broke the meat up in the pot with the back of a large spoon.
Enjoy, customise as you wish, post pics and let us know how it went, it'll be great
.
ds on a motoring forum, priceless
A really messily plated sirloin, a tomato sauce I had made for the kids pasta, and a salad of tomatoes, pickles, olive oil and sherry vinegar
Tried Marco Pierre whites steak tip - cook for a few minutes, turn, then when the blood starts coming out the top that’s it medium rare - it worked really well, was perfect for me!
Tried Marco Pierre whites steak tip - cook for a few minutes, turn, then when the blood starts coming out the top that’s it medium rare - it worked really well, was perfect for me!
Cotty said:
wazztie16 said:
I think I have had them from Sainsburys, they have an odd crunchy coating like little rice crispies, not unpleasent just odd.
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