Slow-cooked beef shin and rum stew

Enjoy this indulgent slow cooked beef shin and rum stew by Ntwenhle Gcabashe

Prep time: 20 minutes

Cooking time: 3 hours 15 minutes

Serves: 4

• 2kg beef shin
• ½ cup (125ml) dark rum
• 2 tablespoons (30ml) oil
• 2 tablespoons flour
• 1 onion, chopped
• 2 garlic cloves, sliced
• 2 tablespoons tomato paste
• 1 canned tomatoes, chopped
• 2 large carrots, chopped
• 4 cups (1ℓ) beef stock
• 2 cups mushrooms
• Savoury scones, for serving
• Micro leaves, for serving

SEE ALSO: Stuffed salmon 

1. Heat oil in a large saucepan.
2. Dust beef with flour. Add to saucepan and cook for 20–25 minutes or until browned. Remove from the pan and set aside.
3. Place onion and garlic into the pan, and fry for 4–5 minutes. Add rum, tomato paste, tomatoes, carrots, stock and meat. Cover with a lid and cook for 2½ hours or until soft. Add mushrooms and cook for 10–15 minutes.
4. Serve with scones and micro leaves.

Over roasted spatchcock chicken