Recipe
Braised Beef Shin with Ale & Rosemary
Tender beef shin braised in brown ale with rosemary and vegetables, served with buttery mashed potatoes.
Ingredients
Method
30 mins prep150 mins cook180 mins total
Heat the oven to 160C/140C fan/gas 3. Pat the beef shin dry and season with salt and black pepper.
Heat the oil in a large ovenproof casserole. Brown the beef on all sides, then transfer it to a plate.
Add the onion, carrot and celery to the casserole and cook for 8 minutes until softened. Stir in the garlic for 1 minute.
Sprinkle in the flour and cook for 1 minute. Pour in the brown ale gradually, scraping up any browned bits, then add the beef stock and rosemary.
Return the beef to the casserole, cover and cook in the oven for 2 hours 30 minutes, or until the meat is very tender. Turn it once halfway through.
Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain, then mash with the butter and warm milk; season to taste.
Lift the beef into bowls, spoon over the ale gravy and serve with the mash.
Notes
For a smoother mash, warm the milk before adding it to the potatoes. Keep the beef covered while it cooks so it stays moist and tender.
About this recipe
Beef shin is slowly braised in brown ale with rosemary and a savoury vegetable base until deeply flavoured and fork-tender. Serve it with buttery mashed potatoes to catch every drop of the rich gravy.
