I happened to come across an article in a recent Jamie Oliver magazine about a new restaurant in London’s Borough Market called Padella and sounded right up my street! Unfortunately they don’t take bookings, so I took Jamie’s advice and joined the queue. After a short wait we were in and warming up with a nice glass of vino.
The menu is small, but this doesn’t make deciding which delicious dish to have any easier… Eventually I settled on the slow cooked beef shin with pappardelle pasta which was (in my opinion) a taste sensation!
So as you can imagine, the first thing I wanted to do when I got home was try and recreate this deliciousness.
- 600g Beef shin - roughly diced.
- Glug of olive oil.
- 2 Carrots - finely diced.
- 2 Celery sticks - finely diced.
- 1 Onion - finely sliced.
- 2 cloves of garlic - finely sliced.
- Handful porcini mushrooms.
- 1 Glass of red wine.
- 200g Tinned tomatoes.
- 1 Bay Leaf.
- Fresh Rosemary - chopped.
- Fresh Thyme - chopped.
- Fresh/Dried Pappardelle - I prefer fresh
- Take the beef and season well.
- Add the olive oil to a casserole dish and on a high heat seal the beef until golden brown, you may want to do this do this in small batches. Once all the beef has been sealed remove from the casserole dish and set to aside.
- Using the same casserole dish throw in the chopped carrots, celery, onion and garlic gently cook on a low heat until soft.
- Add in the herbs, porcini mushrooms and wine and allow reduce a little, then add the tomatoes and a little water (use the tomato tin for the water)
- Now add the beef you set aside earlier and give everything a good stir.
- Transfer to the oven (approx 180 degrees) and leave to stew for about 3 hours, longer if you prefer - the meat should be tender enough to shred.
- Take the sauce and blitz using a either a hand blender or food processor
- Combine the sauce and the shredded beef together.
- Cook your pasta according to the instructions and serve - you may want to save a little of the pasta water and add to the sauce, this will help give bind everything together.
- This works just as well in the slow cooker, just throw all the ingredients in together (omitting the extra water) and leave for 5 hours (or more if you prefer) on high.
- Refrigerate overnight, this will intensify the flavour.