Braised Shin Of Beef Daube Of Beef Recipes

BEEF DAUBE PROVENCAL

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper; brown meat in batches. Transfer beef to 4-qt. slow cooker. , Add carrot, onions, garlic and remaining salt and pepper to skillet; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits from pan; bring to a boil. , Transfer meat mixture, tomatoes, broth and seasonings to slow cooker. Cook, covered, on low 5-7 hours or until tender. Discard bay leaf. Serve with hot cooked pasta or mashed potatoes. If desired, sprinkle with fresh thyme.

BRAISED SHIN OF BEEF WITH CREAMY MASH

Steps:

• Preheat the oven to 160°C/325°F/gas mark 3. Heat a large heavy-bottomed frying pan over a medium heat, add 2 tablespoons of the oil then add the onions, carrots, celery and garlic and fry for a few minutes until they start to turn light golden brown. Transfer to a large casserole dish with a lid. Put the flour onto a plate and season with salt and pepper. Toss the beef in the seasoned flour until coated, then shake off any excess flour. The flour is to thicken the sauce, so you don't want too much flour in the first place or you'll end up with a gloopy sauce. Turn the heat up to high, then add the remaining rapeseed oil to the frying pan. Fry the beef, in batches, for 1 minute on each side until browned all over. Add the beef to the vegetables in the casserole dish. Add a splash of the ale to the frying pan and scrape off any cooked-on pieces of food, then pour it all into the casserole dish. Pour in the remaining ale, the beef stock and rosemary. Bring to a simmer then put it in the oven and cook for 3-4 hours, or until the meat falls easily from the bone. Season to taste with sea salt and black pepper. When there is only 30 minutes left for the beef to cook, put the potatoes into a saucepan and pour in enough water to just cover them. Add a pinch of salt then bring the pan of water to the boil. Simmer for 12-15 minutes until the potatoes are tender, then drain and return to the pan over the heat for a couple of minutes. This will drive off any excess moisture and give a lighter, fluffy mash. Mash until smooth then stir in the butter and milk or cream. Season to taste with salt and pepper and serve with the beef shin.

BRAISED SHIN OF BEEF / DAUBE OF BEEF

Steps:

• 1. Trim the shin of beef of all silver sinew and cut it into 5 cm pieces. 2. Place it in a large bowl cover with red wine and leave for 24 hours. 3. Drain the meat and place on a kitchen towel to remove any excess moisture, keeping the wine for use later on. 4. Peel and chop the vegetables into 3 cm dice cut the garlic bulb in half 5. Season the meat well with salt and colour in vegetable oil in a very hot pan until dark brown on all sides. 6. Lift the meat out into a suitable casserole pan. 7. Deglaze the browning pan with a little water and add this to the meat. 8. Melt the butter in the pan and cook the vegetables in the butter until golden brown. Add these to the meat. 9. Add the red wine to the casserole pan and reduce until it becomes a glaze. 10. Add the thyme, garlic, beef and chicken stock to the casserole and bring it to the boil then place a paper lid on top and cook in an oven, pre-heated to 180◦C, for 2 ½ to 3 hours. 11. Remove the casserole from the oven, the beef should be very tender so that you can cut it with a spoon and the sauce is rich and dark in colour. 12. Allow the casserole to cool down before removing the beef and passing the sauce through a fine sieve. To Serve: warm the pieces of beef in the sauce and serve in a large dish at the table with some mashed potatoes, and some boiled root vegetables

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.