Jarret de boeuf is a hearty beef shin stew that is slow-cooked for three hours until all the flavors combine to produce this delicious meal.
Jarret de boeuf is a traditional French stew.
I think my favorite type of food must be stews. Just like my Oxtail stew, The slow cooking process brings out so much flavor in all the ingredients. And this stew is no different.
Translated from French it means “Shin of Beef”. And that is exactly the main ingredient of this stew. Beef shin is one of the tastiest meat to use for slow cooking. The bone with marrow that you cook with the dish adds a lovely richness and overall flavor to the dish. Never leave the bone out.
Choose the right thickness for your beef shin.
When you go to the butcher ask them to cut you a relatively thick cut of the shin. (About 1 inch thick or 2.5cm) The reason for this is that you want the meat to really absorb the flavors that it will be spending time within the pot.
The secret to the perfect stew is heat conrol.
To make a perfect stew time after time you need to have the right amount of heat control. One way to achieve this is to listen to your pot while it is cooking. When you place your ear next to the pot you should hear it gently bubbling away. If it sounds too vigorous you know the heat is too high and you will have to lower it if you can. When you cook on gas this is not always possible. Should the heat be too much you will have to open the pot and add a little bit of water after every hour or so. And keep an eye (and ear) on it.
It takes a bit of practice and experience to get to know your cooking equipment. So if you are new to cooking don’t be discouraged. Use the guidelines in this recipe until you have mastered the art of cooking the perfect stew!
Jarret de boeuf ( Beef shin stew)
- Total Time: 3:30 hours
- Yield: 4 1x
Description
Jarret de boeuf is a hearty beef shin stew that is slow-cooked for three hours until all the flavors combine to produce this delicious meal.
Ingredients
- 3 beef shins cut into 1-inch blocks
- 2 large onions roughly chopped
- 3 potatoes halved
- 2 carrots cut into 1/2 inch slices
- 200ml beef stock
- 150ml red wine
- 3 garlic cloves roughly chopped
- 1 tomato cut into quarters
- 1 tbsp tomato paste
- Salt and Pepper
- 2 bay leaves
- 1 tbsp dried origanum
- Olive oil
Instructions
- Salt and pepper the beef shins. Heat a dutch oven over medium-high heat, add some olive oil, and brown the meat. Then remove the meat from the pot.
- Reduce heat to medium and saute the onions, bay leaves, and garlic until soft. Then deglaze the pot with the red wine. Add all the other ingredients except the meat and stir well. Add a few grinds of salt to taste.
- Now replace the meat and press everything nicely in the pot. Trying to cover as much as possible with the liquid.
- Replace the lid and turn your heat source to its lowest setting and leave for 3 hours. ( You should just see a little puff of steam escaping every now and then. Also if you listen to it it should gently bubble away) You can open the pot after 2 hours just to make sure there is enough liquid inside. If it looks a bit dry add a little bit of water.
- After 3 hours remove the pot from the stove. Give it one good stir and smash one of the potato halves with a spoon or fork(This helps to thicken the sauce a bit)
- Dish up and enjoy with some rice or fufu.
Equipment
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Notes
- The equipment section above contains affiliate links to products I use or recommend.
- Prep Time: 30 min
- Cook Time: 3 hours
- Category: Main meal
- Method: Dutch Oven
- Cuisine: International
Keywords: Jarret de boeuf
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