Slow-Cooked Beef & Boston Baked Beans
A hearty and comforting twist on a classic, featuring tender beef shin and creamy cannellini beans slow-baked in a rich, treacle-infused sauce. This one-pot wonder is the ultimate soul food for chilly evenings.
Servings6 Portions
Prep Time20 Mins
Cook Time270 Mins
Difficulty
Intermediate
Ingredients
6
- beef shin cut into 4 cm chunks500 g
- smoked lardons120 g
- dried cannellini beans300 g
- large onion cut into wedges1
- large garlic cloves thinly sliced2
- vegetable oil1 tbsp
- treacle100 g
- tomato puree2 tbsp
- mustard powder1 tbsp
- ground cloves1 pinch
- fresh bay leaf1
- jacket potatoes or bread and coleslaw, to serve
Step-by-Step Instructions
01
Place the dried cannellini beans in a large pot and cover with water until submerged by at least 5cm. Add the bay leaf and leave to soak overnight.
02
The next day, drain the beans and return them to the pot with fresh water (covering by 3cm). Bring to a boil, then reduce the heat and simmer for 20 minutes until the beans are tender. Drain, but reserve the cooking liquid.
03
Preheat your oven to 140°C (120°C fan/Gas 2). Heat the vegetable oil in a large ovenproof casserole dish over high heat. Brown the beef shin chunks in batches for about 5 minutes until evenly colored, then transfer to a plate.
04
In the same dish, cook the smoked lardons and onion wedges over medium-high heat for 5–7 minutes until the onions turn golden and the lardons begin to crisp.
05
Stir the beef back into the dish. Add the cooked beans along with their reserved cooking liquid. Mix in the sliced garlic, treacle, tomato purée, mustard powder, and ground cloves.
