Slow Braised Shin of Beef on the Bone
- 2hrs 30min
A rich, warming supper of flavourful organic meat on the bone.
In a large non-reactive container, cover the shin of beef with ale and store in the fridge for 24-48 hours, then drain through a sieve and reserve ale.
In a large thick bottomed pan melt the butter and oil over a medium high heat. Seal the drained beef on all sides until golden brown. Add the onion and carrot, cook for a few more minutes until the vegetables are golden. Add the tomato paste and cook for another minute, then add the drained ale and the thyme. Stir well, then add the stock.
Bring up to a low boil and simmer for 2 hours slowly until the beef is cooked and falling apart and the sauce is well reduced. Check the seasoning and add salt and pepper to taste.
Serve with crushed root vegetables and buttered kale.
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