Ingredients

• 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

Directions

• 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.