Make it Scotch

Slow cooked Scotch Beef in Red Wine

  • Prep 45 mins
  • Cook 3-4 hours
  • Serve 4-6

Ingredients

Cooking Method

For the Scotch Beef in Red Wine

  • 1
    Preheat the oven to 160°C/150°C fan/gas 4.
  • 2
    Season the flour with salt and pepper. Toss the chunks of beef in flour. Heat a tablespoon of vegetable oil in a medium casserole dish and, when it’s hot, brown the meat in batches until all has been browned.
  • 3
    Remove beef with a slotted spoon and keep aside. Add the remaining oil to the pan, reduce the heat and add the sliced onions and a pinch of salt & pepper and cook gently until the onions are soft (around 5 mins). Add the chopped celery, carrots and garlic and cook for around 5 minutes.
  • 4
    Add the porcini mushrooms, bay leaves, thyme & rosemary sprigs, tomato puree, chopped tomatoes, water and red wine. Bring to the boil.
  • 5
    Return the meat to the pan and stir, ensuring there is enough liquid to just cover the beef, if not add a little more wine or water. Put the lid on the casserole dish and transfer to the oven.
  • 6
    Cook for between 3 and 4 hours, stirring halfway and check liquid levels. If it’s too dry add a little more water. Remove from the oven when the beef is very tender and falling apart. Taste for seasoning.
  • 7
    Serve the Scotch Beef on a bed of Mustard Mash with sautéed Cavolo Nero on the side.
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