- 600g/1lb¼oz shin beef, chopped into large chunks
- salt
- freshly ground black pepper
- 2 tbsp duck or goose fat
- 50g/1¾oz smoked bacon, diced
- 4 garlic cloves, chopped
- 18 shallots, peeled but left whole
- 2 onions, sliced
- 1 tbsp tomato purée
- 1 bouquet garni, (sprigs of thyme, rosemary and flat-leafed parsley)
- 12 small cépe mushrooms, or chestnut mushrooms
- 750ml/26½floz Burgundy wine made from pinot noir grapes from France
- 25g/1oz butter
- 25g/1oz flour
- 500g/17½oz dry mashed potato
- ¼ savoy cabbage, finely sliced
- 200g/7¼oz peas
- 25g/1oz butter
- 1 onion, sliced
- salt
- freshly ground black pepper
- duck fat, oil or lard for frying
- Preheat the oven to 150C/300F/Gas2
- Season the shin of beef with salt and pepper.
- Heat half the duck fat in a casserole dish.
- Add in the beef and fry until well browned. Remove the beef, set aside and add in the rest of the duck fat to the casserole.
- Add bacon, garlic, shallots and onions, fry until brown.
- Stir in tomato purée, return beef to casserole dish, and add the bouquet garni.
- Add the mushrooms and pour in enough wine to cover beef. Cover and simmer.
- Move the beef mixture in the casserole dish to the oven and cook for three hours.
- When beef is tender, using a slotted spoon remove beef and shallots from mixture and place in a serving bowl. Keep warm.
- On the hob bring the sauce to a simmer. Mix together the flour and butter and whisk this into the simmering mixture a little at a time.
- Pour the sauce over the beef and serve.
- For the bubble and squeak: Boil the cabbage and onion in salted water for 20 minutes, then drain and cool.
- Work the butter into the potato, making sure it stays fairly dry in texture.
- Mix in the cabbage, onion and peas and season well.
- Form the bubble into cakes and fry in oil for ten minutes on each side. The outside should be golden and the cakes should stay firm.