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1kg beef shin, cut into chunks
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100g chorizo, skinned and cut into small pieces
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2 – 3 tablespoons plain flour with some smoked paprika and salt to dust the meat
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1/2 bottle of Rioja or other strong red wine
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1 onion diced
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1 carrot, diced
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2 celery sticks, diced
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½ teaspoon smoked paprika
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1 beef stock cube
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water to cover
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a few sprigs of thyme
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3 -5 cloves of garlic
For the Manchego and Paprika scones
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200g self raising flour
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40g chilled butter
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150g manchego cheese, grated
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½ teaspoon smoked paprika
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100ml milk + some to wash the scones
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Dust beef with flour. Brown in pan with some oil and set aside
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In the same pan fry onions, celery,carrots and chorizo. Don’t worry about the pan sticking. Once softened, add the beef back in with thyme and all the red wine, stock cube and enough liquid to cover the beef. Bring to boil and put it in the oven for 2 ½ hours on 150 degrees.
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Half way through, dot round whole unpeel garlic cloves into the stew.
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Check from time to time that the stew doesn’t run dry. If it is a little dry, add a little water.
Method for scones
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Pulse flour and butter together to resemble breadcrumbs
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Tip into a mixing bowl, add ¾ of the cheese and paprika
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Drizzle milk and work the mixture slowly into a dough. Don’t overwork the dough.
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Form the dough into a rectangle about ½ inch thick and cut into 6 squares
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Brush the top with milk and sprinkle the rest of the cheese onto the scones. Put in the oven for 12- 15 minutes.