Braised beef stew with tomatoes (Tas kebabı)

1. Cut the beef shin into 3 cm cubes and pat it dry.

2. In a heavy-based pan, heat the oil and half the butter and brown the meat on all sides over high heat in two batches; lift it out.

3. Soften the chopped onions in the fat until golden, then add the tomato purée and fry for 1-2 minutes, stirring.

4. Return the meat, add the peeled and diced tomatoes and the thyme, season with salt and pepper and pour in enough hot water to just cover.

5. Cover and simmer gently for 1.5-2 hours until the meat is tender and the sauce is thick and glossy; finally stir in the remaining butter.

6. Spoon into a bowl ('tas') and serve with rice pilaf or bulgur and a fresh salad.

Tip: Tas kebabı is a classic of Istanbul's old 'esnaf lokantası', the workers' canteens. In a pressure cooker, 40 minutes is enough for the meat to become tender.