Method
- Preheat the oven to 150ºC / gas mark 2.
- Get out a large, heavy-bottomed casserole and, on the hob over a medium to high heat, melt 1 tablespoon fat, or warm 1 tablespoon oil. Add the lardons and cook, stirring frequently, for 5–10 minutes, till they’ve crisped up a bit.
- Add the chopped onion, stirring well so that they’re mixed into the bits of bacon, and turn down the heat to low and cook – stirring every now and again – for 10 minutes, by which time the onions will have softened.
- Stir in the allspice and thyme and then tumble in the cubed shin of beef and, for ease, with a pair of spatulas or suchlike, toss and turn the meat in the pan.
- Shake in the flour and stir to mix as best you can.
- Pour the stock into a large jug and stir in the mustard and sugar and then add the beer (if it will fit) before pouring this over the stew in the pan. Stir to mix then leave to come to the boil, add the bay leaves and salt and a good grinding of pepper, then clamp on the lid and stagger to the oven with the heavy pan.
- Cook gently for 3 hours, until the meat is fork tender, and – if you can bear it – let it cool, uncovered, before covering and refrigerating, then leaving it to bring joy to another day. Still, it’s fabulous enough the day it’s cooked and patience is an overrated virtue.
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. To reheat, put stew back in casserole dish and reheat very gently on the stove, until piping hot; or reheat in oven at 150ºC / gas mark 2 for 1 hour, until piping hot.
The cooled stew can be frozen, in airtight container, for up to 3 months (and you can freeze in smaller portions for weekday suppers). Defrost overnight in fridge and reheat as above.
This was first made for me by friend Rodney in Paris and is delicious. It is a Flemish recipe.
|
