Slow-braised beef shin in tomato with pearl barley

Ingredients

For 1 serving

• Beef shank150 g
• Pearl barley55 g
• Canned peeled tomatoes200 g
• Onion50 g
• Carrots60 g
• Celery30 g
• Cloves0.2 g
• Beef broth250 ml
• Extra virgin olive oil10 g
• Red wine80 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: October – March

Method

1. Peel the onion and carrot, wash the celery and chop everything finely. Heat the oil in a heavy-based casserole over medium heat and soften the vegetables for 5 minutes.
2. Turn the heat to high, add the whole beef shin and brown it for 5 minutes, turning, until golden on all sides.
3. Deglaze with the red wine and let it bubble for 2 minutes; add the crushed tomatoes, the cloves and the stock, season with salt and pepper, cover and cook over the lowest heat for 2 hours, turning the meat now and then, until it pulls apart with a fork; if the sauce gets too dry add a splash of water.
4. For the last half hour bring a pan of salted water to the boil, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain.
5. Remove the cloves, shred the meat with two forks right in its sauce and serve it on the barley.