Slow-cooked beef shin in ale
- October 2015
- Serves 4-6
- Hands-on time 40 min, oven time 5 hours
This is a wonderful main course recipe for a dinner party – the favours are rich and strong and the meat is tender and yielding.
- 15.6g (5.1g saturated)
- 15.2g (10.2g sugars)
If the beef isn’t tender after 4-5 hours, return to the oven for 30 minutes more.
Prepare the beef up to the end of its cooking, cool, then keep in the fridge for up to 48 hours. Reheat at 160°C/ 140°C fan/gas 3 for 30-40 minutes, covered in foil, until piping hot.
You should be able to buy or order a whole beef shin on the bone from a good butcher. Otherwise, use beef shin slices, off the bone (from most supermarkets) and cook for 3-4 hours. It’s worth trying to find a whole shin, though, as the bone marrow adds so much flavour.
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