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
Pinch of grated nutmeg
Knob of butter
Splash of double cream
What to do
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.