Shin Beef And Rabbit Stew Recipes

OLD-FASHIONED SHIN OF BEEF STEW WITH BUTTER BEANS AND CRUSTED ONION DUMPLINGS

Steps:

• Start off by placing the flour into a large bowl and seasoning it with 1½ teaspoons of salt and freshly milled black pepper. Now dip each chunk of meat into it to get a good coating, then transfer them to a plate. Next, prepare the vegetables. Use a potatoe peeler to pare the worst of the stringly bits from the celery, then cut it in to 5cm chunks. Peel the carrots and swede and cut them into similar size chunks. Lastly peel the onions but leave them whole. Now toss them all in the remaining flour and transfer them, along with the meat and the beans, to the casserole, layering the ingredients alternately and sprinkle in any flour still in the bowl. Add the thyme and bay leaves, seaosn with salt and freshly milled black pepper, then pour in the cider, plus the Worcestershire sauce. Put the casserole on the hob and bring it up to a gentle simmer, before covering with the lid, placing a sheet of kitchen foil under it to ensure a tight seal. After that, place it on the middle shelf of the oven to cook for 4½ hours. After this time, remove the casserole from the oven, set it aside, turn the oven temperature up to gas mark 6, 400°F (200°C) and make the dumplings. Fry the onion in the oil until brown and caramelised, then allow to cool. After that, sift the flour, mustard powder and a little salt together, then add the suet, chives and onion, and season with freshly milled black pepper and a bit more salt. Now sprinkle the water over all the ingredients and then, using first a knife and finally your hands, bring it together to form a soft dough, adding a little more water if you need to. Next, transfer the dough to a flat, lightly floured surface, divide it into 12 portions and roll each one into a little round, using the palms of your hands. Add them to the casserole so that a part of each one can be seen just above the surface of the stew. Return the casserole to the top shelf of the oven and cook, without a lid, for a futher 25-30 minutes, until the dumplings are golden brown and crusty.

SHIN BEEF AND RABBIT STEW

Steps:

• Put all the ingredients except the flour or thickening granules in a large casserole dish or crockpot, stirring to mix in the gravy browning.
• Cook in the oven for 1 hour at 200 degrees Centigrade or on high in the crockpot and then for a further 2 hours at 150 degrees Centigrade or a further 12 hours in the crockpot on low.
• Remove the pigs foot and cow heel (low quality shin beef can be left in) and thicken either with instant granules or flour.
• If you use flour allow it to cook out for about 15 minutes.
• Serve with mashed potatoes and green vegetables.

BEEF SHIN AND CARROT STEW

Steps:

• Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.
• Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
• Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
• Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.
• Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.
• Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.