BEEF SHIN RECIPE
This slow-cooked beef shin recipe gives you some delicious tender beef that will fall off the bone. Delicious served with gravy and mash.
Provided by Gav
Categories Mains
Time 4h10m
Number Of Ingredients 18
Steps:
- Pre-heat the oven to 170C.
- Prepare the vegetables: wash and slice the celery, peel the shallots, garlic cloves and carrots. Peel the onion and prick it with the cloves.
- Fry the pancetta in a pan and remove to your casserole dish, leaving the fat to brown the beef pieces on both sides.
- After browning the beef, season both sides with salt and freshly ground pepper, and place the meat in the casserole.
- Then add the celery, shallots, garlic, bay leaves, onion, mushrooms, rosemary and thyme to the casserole dish and finally add the stock and red wine. There should be enough liquid to almost cover the meat.
- Cover the casserole with a tight-fitting lid and place in the oven for 3 hours. After 3 hours slice the carrots and add them to the casserole dish. Check the liquid level - if it has dropped too much, top up with some water. Turn over the meat and put the casserole back into the oven.
- Cook for one more hour and remove from the oven. Remove the meat from the bones with two forks and keep warm before serving up.
- Sieve the liquid into a jug and let it settle. Remove any fat with a ladle. Then use the remaining liquid to make some gravy in a pan, using an Oxo cube and some gravy granules.
Nutrition Facts : Calories 1222 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 293 milligrams cholesterol, Fat 78 grams fat, Fiber 5 grams fiber, Protein 91 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 736 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
BEEF SHIN AND CARROT STEW
Our hearty Beef Shin and Carrot Stew has some Irish roots-it gets its depth of flavor from stout, and is a perfect dish to serve to warm up a March afternoon when the passing season's chill lingers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 17
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.
SHIN OF BEEF
Slow roast Shin of beef with beer or ale.
Provided by paulsuttling
Time 5h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pre heat your oven to 140c
- Use a cassarole or roasting tin large enough to hold all the ingredients, Put the Shin of beef along with the herbs, Beer and stock in.
- Cover with a tight fitting lid or double thikness of tin foil to stop the liquid evaporating
- Cook for 4 hours. Fry the onions in the oil untill lightly brown then add the mushrooms and garlic, get a little colour on the mushrooms. Remove the lid or foil add the onions and garlic mushrooms spoon juices over the joint then return to the oven for another 45 mins to an hour basting now and again.
- The beef should be melt in the mouth tender by now take out and leave to rest. Take out the bay and herbs thicken the gravy if needed and serve with your fav veg.
- use your local butcher get to know them and ask about the meat and how to cook it they are brilliant and you ll enjoy it more better than saying i got it from the supermarket, our butcher march quality meat is the best ive ever used very friendly and helpful.
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