1kg beef shin 1kg ox heart 1 litre white wine 5 cloves garlic, thinly sliced 2 bay leaves a small bunch of thyme 1 tsp mixed peppercorns 1 tsp all spice 3 cloves 1⁄2 tsp mace 30g salted butter, melted
Malden sea salt, freshly ground pepper and cayenne pepper, to season
Preparation time: 30 minutes | Cooking time: 5 minutes | Serves: 8
Preheat the oven to 150°c. Dice the beef shin and ox heart into equal-sized cubes and place in a heavy-bottom casserole dish.
Combine the wine in a pan with the garlic, bay, thyme, peppercorns, all spice, cloves and mace, and bring to the boil. Allow to simmer for 5 minutes to infuse the wine. Whilst the wine mixture is still hot, pour it over the diced heart and shin. Cover with a double layer of foil and place in the preheated oven to cook for 21⁄2 hours.
Remove from the oven and mix together again. Recover with foil and place back in the oven for a further 21⁄2 hours.
Remove from the oven and strain the meat from the liquid, reserving the liquid. Separate the meat from the aromatics, discarding the aromatics.
Transfer the meat to a food processor with half the butter and 50ml of the reserved cooking liquor. Blitz to form a textured spread. Add seasoning to taste.
Transfer to a sterilized Kilner jar, pressing out all of the air. When cooled, top with the remaining melted butter and place in the fridge. This will keep refrigerated for 7 days. Enjoy served with pickled shallots, cornichons and toasted sourdough.