Slow braised beef shin & pancetta puddings
A traditional suet pudding stuffed with a rich, meaty, slow-cooked beef shin and pancetta filling
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Ingredients
- 100g unsmoked pancetta lardons, cut into 1cm cubes
- 1 onion, peeled and cut into 1cm chunks
- 1 large carrot, peeled and cut into 1cm chunks
- 100g flat mushrooms
- 600g boneless beef shin, cut into 3cm chunks
- 2 tbsp plain flour
- 4 cloves of garlic, peeled and left whole
- 2 tsp tomato puree
- 100ml red wine
- 500ml beef stock
- 2 bay leaves
- 2 sprigs of thyme
- 2 tbsp chopped parsley
- 175g beef suet
- 350g self-raising flour
- 1 tbsp finely chopped parsley
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