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Low & Slow - Shin of Beef & Roasted Celeriac Mash

Low & Slow - Shin of Beef & Roasted Celeriac Mash

 Shin is the most flavoursome of all stewing meats, chuck in some nice hearty veg, get it on low & slow & let the magic happen– Charles

 

We have chosen Shin of Beef as the first in our series of recipes to tantilise your tastebuds as it is something you can chuck in the oven low & slow forget about it for a good 6 hours (or as long as you possibly can). 

For the Stew

1kg shin of Beef; we will trim it up & cube it ready for you in the shop

2 red onions, 3 carrots, 3 sticks celery all peeled & roughly chopped

4 cloves garlic

Bottle Butty Bach Ale

2 x 400g tinned plum tomatoes

2 bay leaves

A few sprigs of fresh rosemary

Handful of flour

Salt & Pepper

 

For the Celeriac Mash

1 celeriac, peeled

1 handful fresh thyme

2 cloves garlic, finely chopped

Salt & Pepper

600ml milk

Pinch of grated nutmeg 

Knob of butter

Splash of double cream

 

 

What to do

  1. Preheat your oven to 120 ºC
  2. Heat a casserole dish or heavy bottomed saucepan; add a splash of olive oil or a knob of dripping or butter & fry the onions, carrots, celery garlic & herbs – gently
  3. Season your flour & chuck a little over the beef
  4. Add the meat to the veg & stir it all up. Add the tomatoes, Ale & a pinch of Salt & Pepper
  5. Bring it to the boil, put the lid on with a layer of tinfoil underneath & stick it in the preheated oven or the bottom of the AGA for a minimum of 6 hours
  6. Half an hour before your stew is due to come out get cracking with the celeriac mash
  7. Dice the celeriac up into cubes roughly 1cm
  8. Pop it in a heavy bottomed saucepan on a high heat with a good splash of olive oil and add the thyme & garlic & of course some Salt & Pepper
  9. Fry it all up for 5 minutes to give it some colour

10. Turn the heat down, add the milk & simmer gently for 20 minutes until you can tell it is tender

11. Drain off the milk but keep it behind  

12. Mash it up, adding some of the milk until it is smooth.

13. Add the cream & butter & season for a creamy roasted celeriac taste

14. Grab your stew from the oven, taste & check that the seasoning is spot on & the meat is falling apart with tenderness.

 

A good slap of mashed celeriac with a hearty serving of stew, will be the perfect dish to warm you through!

 

Thankyou to Jamie Oliver, BBC Good Food & Delicious Magazine for the inspiration for our recipe. Photo is from Pinterest.