MELT-IN-YOUR-MOUTH SHIN STEW
When a shin of beef is slow cooked, magic happens - this is simple, warming and delicious
Provided by Jamie Oliver
Categories Mains Cook with Jamie Beef Dinner Party Sunday lunch British Stew
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
Nutrition Facts : Calories 734 calories, Fat 13.1 g fat, SaturatedFat 3.8 g saturated fat, Protein 41.0 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 10.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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 PIE
There's nothing like a meat pie when you crave a comforting supper. A beef casserole makes a fabulous pie filling, and here we've slow-cooked it for extra-tender results
Provided by Adam Bush
Categories Dinner
Time 4h
Number Of Ingredients 11
Steps:
- Tip the flour onto a large plate and season well. Toss the beef shin in the flour in batches until all of it is completely coated in flour.
- Heat the sunflower oil in a flameproof casserole dish or large heavy-bottomed pan and brown the beef shin in batches, for 2-3 mins each until well-caramelised. Scoop out onto a plate using a slotted spoon.
- Tip the onion, carrots, celery, thyme and bay into the pan along with more oil, if needed, and a large pinch of salt and pepper. Cook for 10 mins, scraping the bottom of the pan to release all the browned bits, until the vegetables are beginning to soften. Tip in the stock, cover and cook for 1 hr 30 mins, then remove the lid and cook for a further 1 hr 30 mins until the beef is meltingly tender and the gravy has thickened. Tip into a 28cm pie dish and, if freezing the pie ahead, leave to cool completely. If not, cool the filling for 1 hr.
- Roll the puff pastry out on a lightly floured work surface into a 5mm- thick circle that's large enough to comfortably fit over the pie dish. Brush the edge of the dish with some of the beaten egg, then carefully lay the pastry circle on top. Trim any excess and crimp the edge of the pie. Use any leftover pastry to make decorations, if you like, and fix these to the top using a little beaten egg.
- Cut a small steam hole in the middle using a sharp knife, then brush the whole pie with the rest of the beaten egg and sprinkle with thyme leaves. The unbaked pie will keep covered in the freezer for three months. Fully defrost overnight in the fridge before baking.
- Heat the oven to 200C/180C fan/ gas 6. Bake the pie for 30 mins (or 45 mins if it's been frozen and defrosted) until the pastry is cooked and golden. Serve with vegetables and mashed potato, if you like.
Nutrition Facts : Calories 755 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 55 grams protein, Sodium 1.4 milligram of sodium
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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