Ingredients

1 - 1½ kg / 2 - 3 lb

beef shin, cut across the bone into 3cmslices

4 tablespoons

olive oil

4 tablespoons

butter

onions finely sliced

2 cloves of garlic or 1 teaspoon

dried garlic

strips orange peel or orange powder would be fine

carrots peeled and chopped

125g/ 4 oz /½ cup

button mushrooms, halved

organic bay leaves

500ml/ 2 cups

red wine, beer or stock

Steenbergs Organic 's natural sea salt*

Freshly milled organic black pepper *

*Alternatively you can use Steenbergs organic perfect salt seasoning which works very well.

Jugged beef that has been cooked slowly so the meat is very tender and juicy, an old fashioned casserole type dish that your grandma may have made for you when you were a child

Recipe for 4

Method

Sprinkle beef with salt and freshly ground pepper, dredge generously with flour.
Heat oil and butter and sauté the onion and garlic, then separately the carrots and mushrooms over a moderate heat until soft and just beginning to colour. Remove with slotted spoon and drain.
Sauté the beef until well browned. Arrange the onions, garlic, mushrooms and carrots in the casserole, add prepared meat, bay leaves, orange peel and stewing liquid, whether red wine, beer or stock.
Cover lightly and cook very gently until the meat is tender and the onions have disintegrated into a thick sauce. When ready to serve, remove the bay leaves and orange peel, skim off the excess fat. Check the seasonings and reheat.
The secret is to season early and then to cook slowly at 125°C /250°F2½ - 3 hours. Serve with mashed potato mixed with Dijon mustard and red wine.