It’s time for my weekly Boschenbox meal from the Boschendal Deli! This week, there was the most amazing Angus beef shin in the box. It’s not a cut that I am familiar with – I have never bought it before! – but I am always up for a challenge. It’s one of the least expensive cuts you can get, and my goodness, I was pleasantly surprised! This dish is beautifully rich and because of the long cooking time, it’s extremely tender as well.
Beef Shin in Red Wine with Rainbow Carrots
- 1kg Beef Shin
- 25g Rosemary
- 500g Rainbow Carrots, whole
- 2 cloves of garlic, roughly chopped
- 1 cup beef stock
- 2 cups red wine (and glass to enjoy while you’re cooking of course!)
- salt and pepper
- Preheat the oven to 160ºC.
- Put the shin, herbs, wine and stock in a casserole dish, and cook for 4 hours. Make sure that the dish has a tight-fitting lid, or cover with 2 layers of foil. This will prevent all the juices from evaporating!
- After 4 hours, add the carrots and carrots, and put back in the oven for another hour. Make sure that you baste the meat and veggies every 15 minutes, keeping the dish covered in the oven.
These rainbow carrots are just gorgeous – and so sweet! The kids love them because the purple ones make the tongues purple as well!
This dish pairs beautifully with a Boschendal 1685 Shiraz.
As a side dish, you can try this easy Pak Choi with Aubergine.
- 300g Pak Choi
- Good glug of olive oil
- 1 Clove of garlic, finely diced
- 100g Aubergine, thinly sliced
- 1tbsp Balsamic Vinegar
- Lemon Thyme
- Grill the aubergine slices on a pre-heated griddle pan. Set aside.
- Heat the olive oil in a pan, add the garlic and fry for a couple of minutes.
- Add the pak choi and sauteé until cooked.
- Add the cooked aubergine, dash with a little balsamic and sprinkle over some lemon thyme.
Serve with fresh rye to soak up all the juices. Or for a more hearty meal, you can also add rice or potato mash.
I look forward to sharing next week’s box with you!