- 1 kg boneless shin, in one piece
- olive oil
- sea salt and freshly ground black pepper
- 2 onions, chopped
- 6 cloves garlic, chopped
- 2 x 400 g cans chopped tomatoes
- 2–3 T tomato paste
- 2 cups beef or chicken broth (or substitute half with red wine)
- 1 bay leaf
- ½ t crushed red chilli (optional)
- 400–500 g long macaroni or penne, for serving
- grated Italian Parmesan, for sprinkling
Preheat the oven to 160ºC.
In a heavy casserole, brown the meat all over in a few spoonfuls of hot oil. Remove and season.
Reduce the heat then add the onion to the pot, with a little more oil if necessary. Cook, stirring now and again, until softened.
Stir in the garlic then add the tomato and tomato paste. Simmer for 5 to 10 minutes. Pour in the broth and bring to a bubble.
Add the bay leaf, chilli, if using, and some seasoning. Cover directly with a sheet of greaseproof paper then with the lid.
Bake for about 3 hours or until meltingly tender. Remove and shred the beef. Return to the sauce and check seasoning. If using macaroni lengths, break into 2 or 3 pieces. Boil the macaroni or penne in well-salted water, until just tender.
Drain and toss with a little olive oil if you like. Serve with the stewed beef and a bowl of freshly grated Parmesan for sprinkling.
Cook’s note: If you like, serve a bowl of arrabiata sauce on the side.
Per serving: 2412.7kJ, 42.4g protein, 33.3g fat, 26.9g carbs
Argentina has a large Italian population, so, at steakhouses, a pasta menu is off ered along with the grills. The less tender cuts of beef are slow-cooked in a rich tomato sauce, until soft enough to cut with a spoon.