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Braised shin of beef

Ingredients:

  • 2.5 kg boneless shin of beef
  • 1 medium onion
  • 1 large carrot
  • 3 celery stalks
  • 1 head of garlic
  • 3 springs of fresh thyme
  • 1 bottle of red wine (Cabernet Sauvignon)
  • 1.5 lt of beef stock
  • 2 lt of chicken stock
  • 30g plain flour

Method:

  1. Trim the shin of beef of all silver sinew and cut into 5 cm pieces. Place in a large bowl, cover with red wine and leave for 24 hours.
  2. Drain the meat and place on a kitchen towel to remove any excess moisture, keeping the wine for use later on.
  3. Peel and chop the vegetables into 3 cm pieces. Cut the garlic in half
  4. Season the meat and colour in a very hot pan, then place in a suitable casserole pan. Caramelize the vegetables until golden brown and add to the meat.
  5. Add the red wine to the casserole pan and reduce until it becomes a glaze, then add the flour and mix well. Cover with the beef and chicken stocks and add the thyme and garlic. Bring to the boil then place a paper cartouche on top and cook in a oven pre-heated to 180◦C for 2 ½ to 3 hours
  6. Remove from the oven. The beef should be very tender so that you can cut it just with a spoon and the sauce is rich and dark in colour. Allow to cool down before removing the beef and passing the sauce through a fine sieve.

To Serve:

warm the pieces of beef in the sauce and serve in a large dish at the table with some mashed potatoes, and some boiled root vegetables

© Martin Wishart 2007

Restaurant Martin Wishart, 54 The Shore, Edinburgh Tel: 0131 553 3557
Website: www.martin-wishart.co.uk