I bloody love bone marrow. Last time I saw my dog licking the bone marrow out of a juicy bone I felt genuinely jealous. On a slight tangent, the last time we gave him a bone, he went bezerk, running around with it in his mouth, before pegging upstairs and putting it under my pillow. Kind of sweet really. Did he know I like bone marrow? My reaction to this chilli was not far off his marrow-induced hysteria. The beef chilli was the main event at my Mum’s Sunday lunch and she smashed it. We had slow brasied chilli beef, homemade bread, individually-served apple crumbles and a delicious Portuguese red wine (chosen by Phillip Scofield, thanks Phil). I’m generally not a huge beef fan (would rather something gamey) but you can’t really go wrong with slowly braised beef, including bone marrow…did I mention I bloody love bone marrow?
If you fancy having a go,
You will need:
Around 4-5 hours cooking time to really get the juices flowing
A large pot to cook (preferably one you could also whack in the over)
2 tbsp olive oil
2kg Aberdeen Angus beef bone in
shin slices (from the service counter)
2 onions, chopped
4 cloves garlic, crushed
1 tbsp smoked sweet paprika
90g jar Cooks’ Ingredients Chipotle Paste ( we used mole paste from Waitrose which has Chipolte in it, not as spicy)
2 tbsp light brown soft sugar ( we didn’t need becuase the mole is a bit sweeter and chocolately)
2 x 400g cans chopped tomatoes
250ml beef stock (or chicken)
400g can red kidney beans, drained and rinsed
2 x 335g packs 8 corn tortillas, warmed – we served with crusty home made bread (much better for soaking up bone marrow juice) and wild rice
2 ripe avocados, cut into chunks
1 large red chilli, finely sliced
28g pack coriander
8 tbsp soured cream
Lime wedges, to serve
1. Preheat the oven to 150°C, gas mark 2. Warm half of the oil in a large casserole or saucepan over a high heat. Season the beef and cook, in batches, until browned. Set aside.
2. Add the remaining oil to the pan with the onion and garlic. Cook for 5 minutes, until softened. Stir in the paprika and chipotle paste, then return the beef to the pan with the sugar, tomatoes and stock. Bring to the boil.
3 Cover with a tight-fitting lid and cook in the oven for 4 hours, until the meat is tender and the sauce reduced. Remove from the oven. Using tongs (or fingers), discard any large pieces of fat and the bones from the beef, leaving any marrow from the middle of each bone behind in the pan. Stir vigorously to break up the meat into small pieces. Mix in the beans.
4. Return to the oven, uncovered, and cook for a further 30 minutes, or until thickened. Leave to rest for 15 minutes, then season and serve with the warmed tortillas/ mum’s homemade crusty bread, and topped with avocado chunks, chilli, coriander and soured cream, plus the lime wedges to squeeze over.
Mum winged it with one, we stewed bramleys apples (water and a bit sugar), divvied them up into four bowls, made a quick crumble, (sugar, wholemeal flour, and butter) added some cinnamon to the apple and cooked in the oven for 30 minutes (aorund 180 degrees in a fan oven). You will also need 1-2 tins of custard, depending how much you love custard.
And a good bottle of red, like this one.
Unfortunately didn’t get a photo of a full plate of food. I was far too excited by that point, but here’s the start of the plating up process