Shin Beef With Polenta Crust

21
Ingredients

30m
Prep Time

6.5h
Cook Time

7h
Ready In

Recipe: #15615

November 04, 2014

Categories: Stewing Beef, Onions, Oven Roast, Canned Tomatoes, Spices, more

recipe by:
ImPat

"From our local state paper The West Australian by Vince Garreffa. Times are estimated (though have included 2 hour cooling time in cooking time, assume polenta crust would be made during this time). Vince stated that you could make this pie a day or two in advance and then reheat."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (587 g)
Calories 1466.7
Total Fat - 139.5 g
Saturated Fat - 50.6 g
Cholesterol - 217 mg
Sodium - 857.5 mg
Total Carbohydrate - 26 g
Dietary Fiber - 2.4 g
Sugars - 5.6 g
Protein - 26.9 g
Calcium - 65.9 mg
Iron - 2.6 mg
Vitamin C - 15.8 mg
Thiamin - 1 mg

Step 1

In a large non-stick pot add 100ml olive oil and heat over a medium heat.

Step 2

Dust meat with seasoned flour and fry in batches till well sealed (add more oil if needed).

Step 3

When all the meat is sealed put all pieces back into the pot, add onion and stir well.

Step 4

Add tomatoes then cook on medium heat for 10 minutes with the lid on.

Step 5

Then add cinnamon, cumin, nutmeg, garlic and carrot and stir well and cook for 10 minutes with the lid on at medium heat.

Step 6

Remove the lid and add stock and wine.

Step 7

Cook at a gentle simmer (lid off) for 3 hours until beef is meltingly tender.

Step 8

If the liquid is too watery, strain in out and while resting the meat and vegetable boil till it becomes reduced and thick and then add the meat mix back in and season with salt and pepper.

Step 9

Rest until cool enough to put into the fridge for a couple of hours while you make the pastry.

Step 10

Mix the polenta and flour in a bowl with the salt and grate the frozen butter into it.

Step 11

Rub the butter and flour mix with your hands and fingertips until you get a breadcrumb like consistency.

Step 12

Make a well in the middle and add 5 tablespoons of icy cold water and mix thoroughly till you get a sticky pastry (add 1 tablespoon more of water if needed).

Step 13

Cover with cling film and put in the fridge for one hour.

Step 14

Put you cold meat mix into a onveproof casserole dish of appropriate size (about 20cm x 20cm x 6cm).

Step 15

Roll the pastry between two sheets of baking paper to a thickness of about 3-4mm and the if shape of your dish.

Step 16

Remove one sheet of baking paper and using the other sheet, invert the pastry on top of your casserole dish and remove the second sheet of paper and trim and press the pastry to cover the meat filling.