Slow-braised beef shin
These short, chilly days are perfect for settling this slow-braised beef shin in the oven in the afternoon so that the aromas waft through the house for the rest of the day, tantalising our taste buds until dinnertime.
- 15 mins preparation
- 3 hrs cooking
- Serves 4
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Ingredients
- 4 pieces beef shin on the bone
- 2 medium onions, roughly chopped
- 3 medium carrots, peeled and diced
- 400 g can whole or crushed tomatoes
- 250 ml stout or draught beer
- 1/2 tsp salt
- Decent grind of black pepper
Method
- 1Preheat oven to 200°C. Place the beef shin in a roasting dish. Dry roast until they are well-browned – about 10 minutes.
- 2Add all the other ingredients and cover tightly with a double layer of foil. Lower the oven temperature to 180°C and bake for 3 hours or until the meat is tender enough for a spoon to go through it. There should still be plenty of pan juices. If you prefer to reduce these further, cook uncovered for another 15-20 minutes.
- 3Serve with mashed potatoes or rice, to soak up the juices.
Notes
If serving for guests, consider taking the bone out before serving. The cooked meat, shredded, makes a lovely ragu to stir through pasta.
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