Slow-braised beef that falls from the bone

PREPARE THE FIRE

Build a steady fire in the Kadai and establish a good bed of glowing embers. You want enough heat to bring the Dutch Oven to a gentle simmer, but avoid a fierce fire. The beef needs to cook slowly and steadily.

If using a bare cast-iron Dutch Oven, make sure it is very well seasoned before cooking. This recipe uses red wine for a long braise, and prolonged cooking with acidic ingredients can affect the seasoning.

SEAR THE THOR'S HAMMER

Pat the beef shin thoroughly dry and season generously with sea salt and black pepper. Place the Dutch Oven over the fire and add the olive oil.

Sear the beef shin directly on the Holi Grill until deeply browned and caramelised, approximately 3–4 minutes per side. Remove the beef and set aside.

BUILD THE BRAISING BASE

Add the onions, carrots and celery to the Dutch Oven. Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened and started to caramelise.

Add the anchovy fillets and cook for 1–2 minutes, stirring and breaking them up with a wooden spoon until they have almost completely dissolved into the vegetables.

Add the crushed garlic and cook for another 1–2 minutes. Stir through the tomato purée and cook for 2 minutes, allowing it to darken slightly.

Add the chopped tomatoes and cook for a further 3–4 minutes, allowing them to reduce slightly.

ADD THE RED WINE

Pour in the red wine and bring to a gentle simmer. Use a wooden spoon to scrape the bottom of the Dutch Oven, releasing all the caramelised beef, vegetables and anchovy from the base.

Allow the wine to reduce for approximately 5–10 minutes.

BUILD THE BRAISE

Add the beef stock, bay leaves, thyme, rosemary and parsley. Stir well and return the Thor's Hammer to the Dutch Oven.

The liquid should come approximately three-quarters of the way up the meat. You may need to use foil to help retain moisture. Rest the bone on the edge of the Dutch Oven, cover with the lid, then add a layer of foil to help seal in the moisture.

BRAISE OVER THE FIRE

Cook for approximately 4½–6 hours, depending on the size of the beef shin and the heat of your fire. Check periodically and turn the beef gently if necessary. If the liquid level drops too much during cooking, top up with a little hot water or beef stock. The aim is a slow, steady braise rather than a vigorous boil.

PULL THE BONE

After around 4½ hours, begin testing the beef. The meat should have pulled back from the bone and become extremely tender.

While the Thor's Hammer is still sitting in the Dutch Oven, carefully grip the exposed bone with sturdy tongs or a glove and slowly pull upwards.

When it is ready, the bone should slide cleanly from the meat with very little resistance. If there is significant resistance, do not force it. Replace the lid and continue cooking for another 30–45 minutes, then test again.

This is the best indication that the beef is ready, rather than relying solely on cooking time or internal temperature.

FINISH THE BRAISE

Once the bone has been removed, skim away any excess fat from the surface of the braising liquid. Remove the bay leaves and woody herb stems.

Taste the sauce and adjust the seasoning with salt and black pepper. Go carefully with the salt, as the anchovies and stock will already contribute plenty of seasoning. If the sauce needs more concentration, allow it to simmer uncovered for a few minutes.

SERVE

Bring the Dutch Oven directly to the table. Scatter the beef with fresh parsley and thyme leaves. Spoon plenty of the rich red wine braising liquor and vegetables over the meat.

Serve with crusty bread, creamy mashed potato or roasted potatoes to soak up the sauce.