A deeply flavorful pasta sauce where tender beef shin and smoky lardons are slow-braised in a robust dark ale sauce with caramelized onions, perfect for coating your favorite pasta.

Servings: 6-8 servings
Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients

• 1 tablespoon Goose fat (or oil of your choice)
• 250 grams Smoked lardons or smoked bacon, snipped into strips
• 4 large Onions, finely chopped
• 1 teaspoon Ground allspice
• 1 teaspoon Dried thyme
• 1.2 kilograms Shin of beef, in approx. 2-3 cm cubes
• 30 grams Plain flour
• 500 millilitres Beef stock
• 3 teaspoons Wholegrain mustard
• 2 tablespoons Soft dark brown sugar
• 500 millilitres Dark Belgian dark ale
• 3 Bay leaves
• 1 teaspoon Maldon sea salt flakes (or pouring salt)
• 1 pinch Black pepper

Instructions

1. Heat goose fat (or oil) in a large pot or Dutch oven over medium-high heat. Add lardons and cook until crispy. Remove with a slotted spoon and set aside.
2. Season beef cubes with salt and pepper. Dredge in flour. Brown beef in batches in the pot, then remove and set aside.
3. Add chopped onions to the pot and cook over medium heat until very soft and caramelized, about 10-12 minutes. Stir in allspice and thyme; cook for 1 minute.
4. Return beef to the pot. Stir in beef stock, wholegrain mustard, brown sugar, and dark ale. Add bay leaves. Bring to a simmer.
5. Reduce heat to low, cover, and braise for 2.5 to 3 hours, or until beef is incredibly tender and easily shreddable.
6. Remove bay leaves. Use two forks to shred the beef directly in the pot, mixing it into the sauce. Stir in the reserved crispy lardons.
7. Simmer uncovered for another 10-15 minutes to allow the sauce to thicken slightly if needed. Taste and adjust seasoning. Serve hot over pasta.