This is a wonderful main course recipe for a dinner party – the favours are rich and strong and the meat is tender and yielding.
Join Extradelicious to unlock Cook Mode
Ingredients
- 2 tbsp extra-virgin olive oil
- 2kg British beef shin, bone in (see Know-how)
- 750ml best bitter beer (we used Black Sheep, widely available)
- 250ml fresh vegetable stock or chicken stock
- 200g shallots, coarsely chopped
- 2 celery sticks, coarsely chopped
- 2 parsnips, coarsely chopped
- 2 carrots, coarsely chopped
- 1 bay leaf
- 1 fresh rosemary sprig
- 1 fresh thyme sprig, plus extra leaves to garnish
- 1 fresh marjoram sprig (optional)
- Cornflour (optional)
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 160°C/140°C fan/ gas 3. Put the oil in a large flameproof casserole with a tight-fitting lid over a medium heat. Season and add the beef. Brown on all sides, then add the beer and enough stock to reach three-quarters of the way up the sides of the casserole dish.
- Bring to the boil, then add the shallots, celery, parsnips and carrots along with the bay leaf, rosemary, thyme and marjoram (if using). Season with salt and pepper.
- Cover with the lid and bake for 4-5 hours (see tip). When it’s ready, the meat will be tender and falling from the bone (check it after 3 hours to see how it’s getting along). Remove the herb sprigs and scatter with fresh thyme leaves to serve. The cooking liquid will be quite thin – to thicken it, remove the beef and rest on a plate, then rapidly boil the liquid on the hob for a few minutes, or stir through a little cornflour dissolved in some of the liquid. Be careful not to break up the veg.
Nutrition
- 471kcals Calories
- 15.6g (5.1g saturated) Fat
- 58.9g Protein
- 15.2g (10.2g sugars) Carbs
- 5.1g Fibre
- 0.8g Salt
Leave a comment, question or tip