INGREDIENTS
2 tablespoons good-quality olive oil
2 tablespoons all-purpose flour
1 kg beef shin, diced into bite-size pieces
1 celery washed, outer stalks removed and tops trimmed, finely chopped
2 red onions, roughly diced
300 g free-range smoked streaky bacon, cut into 2 cm pieces
2 tablespoons thyme, finely chopped
3 cloves garlic, finely chopped
750 ml good-quality shiraz red wine
750 ml beef stock
Salt and pepper
Celeriac mash
2 kg celeriac, peeled and cut into large chunks
3 cloves garlic
50g butter
100 ml good-quality olive oil
100 g grated parmesan
Salt and pepper to taste
Miele Accessories
METHOD
Beef Shin
- Pre-heat oven on Fan Plus at 100°C.
- In a medium gourmet oven dish, heat oil on high heat, Induction setting 8.
- Season flour and then lightly dust beef pieces before adding to oil. Fry on moderate-high heat, Induction setting 7, until all pieces are golden brown. Remove beef from pot.
- Add celery, onion, bacon and thyme to the same pot and cook on a moderate heat, Induction setting 7, for 15–20 minutes or until celery is soft and bacon is slightly golden. Add garlic and cook for a further 2 minutes on low.
- Add meat back to pot and pour over the wine and beef stock. Season with a little salt and pepper and place lid on pot.
- Place into pre-heated oven for 2 hours 30 minutes, or until meat is tender and the pie mix is of a thick consistency. Remove from the oven and check the seasoning.
- Divide into 4 ovenproof serving dishes.
Celeriac mash
- Place celeriac and garlic into a perforated steam tray. Steam at 100°C for 25 minutes, or until a knife goes through each piece of celeriac easily.
- Remove from Steam Oven and place celeriac and garlic into a medium bowl.
- Add the butter and oil and smash celeriac up with either a masher or solid whisk. You still want chunks in the mix. Check seasoning.
- Top each ramekin with the smashed celeriac, drizzle with a little olive oil and sprinkle each pie with parmesan.
- Select Gentle Bake at 200°C and cook for 20 minutes or until pies are golden and the celeriac topping has a nice crust.
APPLIANCE / FUNCTION
Kim Evans
Kim Evans started Little & Friday from humble beginnings in 2007. She occupied a small vacant butcher's shop in the depths of Auckland Suburbia. With the help of friends and family she began prepping all week, baking up a storm on Thursday and opening up the doors to her kitchen only on Fridays.
Little & Friday is not so little anymore. Kim operates four bustling stores open 7 days a week across Auckland. These stores attract many other like-minded people who share the same passion and love for food as Kim does.
