Slow cooked shin of Beef with Fairtrade coffee & Smoked Chilli, Rice & Black Beans, Toasted Pepitas
Slow Cooked Shin of Beef with Fairtrade Coffee, Red Wine & Smoked Chilli
1kg bone in shin of beef
1 tablespoon ground coffee (FT)
1 tablespoon dark brown sugar (FT)
2 teaspoons seasalt
2 teaspoons chipotle chilli paste or 2 teaspoons smoked paprika
2 onions, roughly chopped
2 sticks celery chopped
2 tablespoons oil
250ml red wine (FT)
350ml beef stock
Method
Mix the coffee, sugar, salt and smoked chilli paste in a bowl and mix the beef in thoroughly to coat. Cover and marinate for 12 hours in the fridge.
Wipe off a little of the marinate and pat dry.
Heat a tablespoon of oil in frying pan until smoking hot and seal off the beef. Transfer to a casserole. Heat the remaining oil in the pan and gently cook the onions and celery until golden. Add the wine and cook for 3 minutes.
Add the stock, bring to the boil and pour over the beef. Cover and place in a 160oc oven for about 3 hours or until fork tender. Remove meat and set aside. Blend the liquor and then simmer until spoon coating consistency. Shred the beef and add to the sauce.
Rice & Black Beans
350g brown rice (FT)
1 vegetable stock cube
50g butter
1 red pepper, diced
1 onion, finely diced
1 tin black beans drained
Method
Bring a pot of water to boil with the stock cube and cook the rice until tender and drain.
Cook the pepper and onion in the butter until soft and stir in the rice and beans.Check seasoning.
Toasted Pepitas
75g pumpkin seeds
1 tablespoon oil
½ teaspoon seasalt
½ teaspoon smoked paprika
Handful parsley finely chopped
Method
Heat the oil in a pan and add the pumpkin seeds. After a minute add the paprika and salt and cook for 30 seconds. Add the parsley and cook until the seeds pop.
Serve the beef on top of the rice and sprinkle the pepitas over.
