The first project was a beef casserole. Now this was originally going to be an oxtail casserole, following the recipe in Frances Bissell's "The Real Meat Cookbook" (London: Chatto & Windus, 1992):
Nancy got the beef bones going for some stock. At first she thought she would add one section of shank to the stock:
But then she changed her mind and decided that there was enough meat on the bones, and then kept the bones (for the stock) and the shank sections (for the casserole) separate:
The shank sections were cut apart and went in Nancy's favorite heavy cast aluminum pan to brown, in a thin layer of oil; she browned them in batches, and wound up with them all done, sitting in the Pyrex bowl at the bottom. Notice the nice big portions of marrow in the shank bones:
Hint: make sure whatever pan you use to brown the meat will take very high heat – heavy cast aluminum or cast iron. And don’t play with the pieces in the pan: let them get a good brown crust on one side before turning them to brown another surface.
Now on to the cooking!
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