Braised Shin Of Beef With Creamy Mash Recipes

BRAISED BEEF WITH GRAVY-LIKE SAUCE AND VEGETABLES

Steps:

• Start preheating the oven to 350F.
• If you like garlic and want to add a couple of full heads, it's a creamy deliciousness once cooked, do as follows. Remove as much loose skin as you can. Cut off about a quarter to one third from one end. Garlic heads will go in the braising pan later, while some of the cut off pieces can be used in this recipe in place of the two required garlic cloves and the rest can be saved for other uses.
• Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside.
• Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes. Add the minced garlic and continue sauteing for another minute.
• Add the remaining two tablespoons of butter and let it melt, while constantly stirring. Turn the heat down to low. Have the broth ready. Add the flour and stir briskly until it is fully incorporated. Pour in the broth, turn the heat up to medium high and let the liquid mixture come up to a boil. Reduce heat to medium and simmer, constantly stirring, until the mixture starts to thicken. It shouldn't take long, less than a minute. Remove from heat.
• Add the pepper and nutmeg, stir, then salt to taste. Stir in the red wine vinegar. The sauce may taste a little too tart right after you add the vinegar, but it will be perfect by the time it's done cooking.
• Nestle beef pieces and garlic heads, if using, in the sauce, spreading them out evenly. If using, place the garlic bulbs cut side up. Garlic smell can be quite strong, so add those bulbs only if you love garlic and have a good ventilation in the kitchen. If you place it cut side down, the sauce will get infused with garlic too much.
• Cover and braise in the oven at 350F for 3-4 hours. I think the beef only gets better if cooked a little longer.
• Serve with freshly made mashed potatoes, garnish with chopped fresh herbs, and enjoy.

BRAISED SHIN OF BEEF & CREAMED MASH

Steps:

• Source a piece of beef shin and leave whole, remove the sinew. Dust the beef in some seasoned flour and shake off the excess. Heat some oil and butter in large heavy bottomed saucepan, once hot add the beef and cook it until a nut brown colour. Remove the beef from the pan and place to one side. Pour the wine into the same pan you have cooked the beef in and allow it to cook for a couple of minutes to burn off the alcohol. Add the vegetables, stock, tomatoes and sugar, return the meat to the pan and cover. Allow the meat to cook very gently for a minimum of 3 hours. This can either be cooked on the top of the stove or in a very low temperature oven; the key to this is the slower the better. When cooking is complete, (the meat should be really tender), gently lift the meat out of the pan and place to one side. Pass the sauce or meat juice through a fine sieve. Pour the sauce back into the pan and reduce the heat slightly. Taste and season if necessary. To serve mash Boil potatoes until soft, sieve, add butter a little cream and mash until smooth. Season to taste.

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.