Beef & Black Garlic Stew

Cooking time: 3 hrs

SERVES: 4 - 6

Ingredients

-1k beef shin.
-1 whole onion.
-500g chestnut mushrooms.
-2 bay leaf.
-5g Thyme.
-3 cloves of garlic.
-50g black garlic.
-350g port.
-1000g beef stock.
-flaked salt & cracked black pepper.

Method

-Cut your beef shin into inch cubes and caramelise in a little sunflower oil with plenty of salt and pepper. Remove the beef from the pan and add in the onion, garlic and mushroom with a little more sunflower oil, then caramelise well for 4-5 minutes.
-Add the caramelised beef back to the pan, placing in your Bayleaf and thyme, this should be lightly torched with a blowtorch or held over a lighter or gas flame until they crackle & pop and release the flavour and essence.
-Add the black garlic to the pan, put on a medium high temperature and poor in the port. Reduce this by half and add the stock and bring to the boil.
-Play some hot water in a measuring jug and grab a ladle, skim the scum off the top of the stock using your ladle, washing it in the jug of hot water in between skims. This will ensure your Stew is free of impurities and has a rich deep Flavour.
-Cook down with a lid on for around 2 to 3 hours then remove the lid and reduce until your desired consistency is reached. Serve with a dollop of horseradish cream and a bit of parsley.